Miso-Soy Glazed Black Cod

Miso Glazed Sablefish


2 x 6oz filet Sablefish/Black cod


2 Tbsp shiromiso (white) miso

2 Tbsp maple syrup

1 tbsp. soy sauce

2 tsp. rice vinegar

1 Tbsp fish sauce

½  tsp. chili garlic paste


  1. Pre-heat oven to 425°F
  2. Line a baking sheet with parchment paper, or use a square baking dish. Place fish on baking sheet and season with salt. 
  3. Whisk together miso, maple syrup, soy sauce, rice wine vinegar, fish sauce and chili garlic paste. Drizzle about half on the fish, setting the remainder aside to sauce the fish afterwards.
  4. Roast fish in oven for 10-12 minutes. Serve immediately with extra sauce. 

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Fish Sticks

Absolutely kid-approved, mild & delicious.  The quality of the fish stick will rely on the quality of the fish!  Double this recipe: fish can be breaded and frozen for another meal, and then cooked from slightly frozen.   

 2 lbs.  wild caught Newfoundland Cod (our local fishmonger T&J’s Seafood), cut into 1 ½ x 4–5-inch pieces 
Kosher salt, as needed 
1 cup flour
3 eggs, well beaten with a little water
2 cups regular or panko bread crumbs
Vegetable, Canola or Grapeseed oil, as needed
Mayonnaise or Tartar for serving 
1 lemon, cut into wedges 

1. Place cut fish pieces on a paper-towel lined plate.  Season with salt.  

2.  Breading procedure (this is the basic breading procedure used for all kinds of things):  Place flour, eggs and breadcrumbs all in their own individual bowl.  Season each bowl lightly with salt.  

3.  Bread fish:  First dredge fish in flour; then dip into egg; then coat with panko bread crumbs; reserve on a clean baking sheet

4. Repeat procedure until all fish are breaded

5. Pre-Heat a large frying pan over medium heat.  Stainless steel works best for this.  

6. Add oil, enough to cover the bottom of the pan by about ½ inch.  

7. Carefully place fish pieces into hot oil, leaving space between each piece.  Cook on one side, 2-3 minutes.  Turn over and cook a further 2 minutes,  or until golden and crispy

8. Remove and place on a clean paper towel lined plate and immediately sprinkle with a little salt.  

9.  Serve immediately with either mayo or tartar, and a fresh squeeze of lemon!  

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Peruvian-style Ceviche

This recipe is a quick version of classic Peruvian ceviche

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