Grilled Wild Alaska Black Cod With Plum Glaze

April 22, 2013

This time of year calls out for seafood cooked over live fire. Here, Larry Gaian of Embers & Flame (the blog formerly known as The BBQ Grail) shares his experience cooking Black Cod from Alaska. 

cod with asparagus and noodles

I’ve gotten so spoiled writing a series of posts about Wild Alaska seafood.  The fish I’ve received has been, without a doubt, the finest seafood I have ever to cook.  I’ve never cooked Black Cod before so when I was given the chance to receive a few fillets I jumped at it.  I’m glad I did.  Wild Alaska Black Cod is an amazing fish.  Black Cod does not have as mild a flavor as other whitefish species so it will take flavors a little bolder without covering up the taste of the fish.

Since I was not familiar with Black Cod the first thing I did was pan fry a small piece on the stove so I could taste the flavor and feel the texture of the fish before attempting to come up with a way to cook it outdoors.  As soon as I popped the first fork full into my mouth I knew I had to go with an Asian flavor profile. If you’ve read this blog for very long you know I’m always looking for a chance to use Asian flavors.  The Black Cod worked perfectly in the recipe. The fish stood up to the flavors and wasn’t lost.

cod drawing

Alaska Black Cod features a rich succulent flavor and a velvety texture. It has beautiful snow-white fillets that flake perfectly and are melt-in-your-mouth delicious!

  • Black Cod’s succulence is often compared to sea bass.
  • Some people call it Sablefish because of the soft, delicate texture.
  • Rich in heart-healthy Omega-3 fatty acids.
  • The Alaska Black Cod harvest season opens in mid-March and runs through mid-November – practically year round!
  • Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species.

Wild Alaska Black Cod is a very flaky fish when cooked.  If grilling make sure you take this into consideration.  Here are few tips to make your Wild Alaska Black Cod grilling experience less painful:

  • Makes sure your grill grates are clean before you start
  • Make sure the grill is hot, not warm, HOT!
  • Oil your Wild Alaska Black Cod before your grill it.  Don’t oil the grates…oil the fish
  • Don’t glaze the fish before turning it over.  Glaze the fish just before you take it off the grill.  This will help keep it from sticking.

Use a fish grill basket if you aren’t comfortable  turning the fish over with a spatula.

Grilled Wild Alaska Black Cod With Plum Glaze
  • 1 15 oz can Oregon Fruit Whole Purple Plums in Heavy Syrup
  • 3 tablespoons hoisin sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoons fish sauce
  • 3 cloves garlic, minced and smashed
  • 1½ tablespoons freshly grated ginger
  • ¼ cup finely chopped cilantro
  • Crushed red pepper to taste
  • Salt to taste
  1. In a small saucepan combine plums, hoisin sauce, rice vinegar, soy sauce, fish sauce, garlic and ginger. Make sure you get the pits out of the plums. Bring to a slow boil, reduce heat and simmer for 15 minutes.
  2. Using a food processor or immersion blender puree the ingredients. Then push through a fine mesh sieve to removed larger pieces of plum
  3. Return to saucepan and add cilantro, crushed red pepper and salt.
  4. Cook on the stove over medium heat until reduced and thickened.
  5. Glaze fish only after turning over the first time.

Source: Embers &

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