Glazed Black Cod with Bok Choy and Scallions

 


Glazed Black Cod with Bok Choy and Scallions

Ingredients

1 1/2 teaspoons Szechuan peppercorns

6 tablespoons lower-sodium soy sauce

1/4 cup honey

6 garlic cloves, minced (about 2 tablespoons)

2 pieces fresh ginger, peeled and finely chopped (about 2 tablespoons)

2 tablespoons rice wine vinegar

1 1/2 tablespoons toasted sesame seeds

1 tablespoon hot chile oil (such as Foreway)

2 (1-pound) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed

6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 pounds)

12 medium scallions, halved crosswise

2 tablespoons canola oil

Directions

Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse powder; set aside.

Stir together soy sauce, honey, garlic, ginger, rice vinegar, sesame seeds, chile oil, and crushed peppercorns in a medium bowl. Transfer to a large ziplock plastic bag. Add cod fillets, and seal bag, pressing out as much air as possible. Refrigerate 4 to 8 hours.

Preheat broiler with oven rack 6 to 8 inches from heat. Toss together bok choy, scallions, and oil on a large rimmed baking sheet; spread in an even layer. Remove fish from marinade, reserving marinade. Place fish in center of baking sheet. Pour reserved marinade over fish, bok choy, and scallions, coating well.

Broil in preheated oven until vegetables and fish are nicely charred and fish is just cooked through and flakes easily with a fork, 10 to 12 minutes, rotating baking sheet halfway through broiling time. Serve immediately.

 

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