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May 2001 Issue
Oriental Broiled Cod
by Ronda L. Halpin
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This month's featured recipe is so simple, I'm almost embarassed to include it. In fact, I was brainstorming aloud the other evening about what to present when my husband mentioned this broiled fish recipe -- it's one of his favorites. I said, "Don't you think that recipe's a little too simple?" and he replied with a twinkle in his eye, "Isn't that the whole point of the Rush Hour column?"

I had to admit that he was right. The whole idea behind this column is being able to present your family with simple meals that can be made quickly at home. So why not save yourself lots of time and effort by making a broiled fish dinner that can be done in less than ten minutes and calls for just a few ingredients? Before you start broiling the cod, you can start making some minute rice with chicken broth and your favorite seasonings and while the fish is broiling you can toss together a spinach and strawberry salad.

One of the things my husband likes the best about this dish is the amazing buttery quality that the fish takes on after being marinated in teriyaki sauce and broiled until tender. Add to that the nutty flavor that the toasted sesame seeds bring to the dish and you've got a meal that's good for you and doesn't even taste like it! How could I ever think about leaving this one out of the column?

 

Oriental Broiled Cod

  • 1 lb. cod fillets
  • 1/2 c. bottled teriyaki sauce -- I like Kikkoman's Roasted Garlic Teriyaki sauce
  • Cooking spray
  • 2 T. sesame seeds
Place the cod fillets in a large resealable bag. Pour the teriyaki sauce over the fillets and marinate in the refrigerator for at least 30 minutes and no more than 4 hours.

Preheat the broiler. Spray the broiler pan with cooking spray and carefully place the fillets in the prepared pan. Broil 4 inches from the heat source for 3-4 minutes or until the surface of the fillets begins to bubble. Turn the fillets and sprinkle generously with the sesame seeds. Return the fillets to the broiler and cook for an additional 2-3 minutes or until the fish is cooked. Serve immediately over seasoned rice.

  • Yields: 4 servings
  • Preparation Time: 10 minutes, plus marinating time
 



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