Amino Glazed Cod

When we lived in Boston, Henry and I used to visit Oishii Sushi on special occasions. The chef used to prepare this fantastic warm glazed black cod for us. …one of the tastiest morsels that we’ve enjoyed on our culinary journey. A short while back, we discovered a cool coconut company that sells Coconut Aminos and Crystals among other great stuff. On our recent trip to the Bay Area, we were going to visit them, but unfortunately ran out of time.

So Henry, my little chef, decides to experiment with creating a glaze, that actually turned out to taste much like the glaze that we remember from Boston. Amazing!!

It is a perfect complement to the texture and flakiness of the cod. The glaze penetrates the beautiful white flesh just enough to give it a light amber hue of perfection. The taste is out of this world, sweet and subtle – this is a must try for sure for anyone who loves fish and Japanese inspired glaze.

…presenting: Amino Glazed Cod

  • serves 2 hungry primals
  • prep and active time 10 minutes
  • shown with some sautéed asparagus

3 8 oz Cod Filets
1 tablespoon Coconut oil
2 tablespoons Unsalted butter
1 tablespoon Coconut Crystals
1 tablespoon Coconut Aminos
1 teaspoon Sesame Oil
2 cloves Garlic chopped
1 pinch Sea salt to taste
1 pinch Black Pepper to taste

Heat all ingredients on medium, with the exception of the crystals. Once all ingredients are warm and mixed well, stir in the crystals until it’s dissolved. Reduce heat but keep warm.

3 Cod filets 8oz each
1 tablespoon coconut oil

Coat cast iron pan with coconut oil, and add filets on medium – high heat. Use basting brush to coat filets on both sides until fish is cooked through 5-8 minutes depending on heat and pan used.