the wicked noodle soy-glazed black cod with smoky grilled pineapple-habanero salsa

soy-glazed black cod with smoky grilled pineapple-habanero salsa

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soy glazed black cod

“Just when you think it can’t get any worse, it can. And just when you think it can’t get any better, it can.” ― Nicholas Sparks, At First Sight

You know how sometimes your life is just moving right along, pretty smoothly for the most part, and then suddenly everything gets sort of turned upside down with no warning? That’s been my life for the past two months.

Don’t worry, it’s nothing earth-shattering, not really. Well, I did (do) have a very sick friend who won’t let me name her publicly, but let’s just say that I care about her a great deal and it’s been pretty rough watching her go through it all. And yet she always has a smile on her face and does her best to be positive and upbeat for the rest of us. She’s a pretty amazing human being and I’m really lucky she’s my friend. So you can see why I would have a hard time with it.

Some of it has been good – great even! But all of it has caused me to really take a look at my life and assess what’s working and what my next steps are going to be. Yet right in the middle of it all, I was reminded how much I love life. All of it – the good, the bad and the messy. It can be painful and unpredictable, but it’s the moments when the light starts to shine through again that I’m reminded that I’m strong and fierce, that I can handle anything that comes my way. I really believe that sometimes things just work out the way they’re supposed to work out, and there’s not much we can do about any of it. Except, of course, be grateful for the things we have and that we have yet another opportunity to grow and learn and change.

But about this great recipe! I made this dish two months ago and I’m just now posting it!! It’s worth the wait – the fish is straight from the waters of Alaska, frozen right on the boat and vacuum-packed, and it’s wild-caught, of course. The fish turns out tender and flaky with great flavor and the salsa - the salsa!! – is so good you should try it on its own with chips or you can simply eat it on its own with a spoon. Trust me on this, I {ahem} know from experience!

ps. This is the first of six seafood recipes I’ll be posting that showcase Alaskan Seafood. If you’re interested in seeing first-hand how fish is caught in Alaska and what life is like on an Alaskan fishing boat, check out this post featuring my buddy Zach!

Soy-glazed Black Cod with Smoky Grilled Pineapple-Habanero Salsa

4 center-cut Alaskan black cod filets

Soy Glaze:

1/2 cup soy sauce (low sodium, if possible)
3 T honey
1 T rice vinegar
1 T cornstarch
1 T cold water

Salsa Ingredients:

1 large pineapple, skinned, cored, and cut into 1/2 inch slices
1/4 cup adobo sauce (from a can of chipotle peppers)
1 habanero pepper, finely diced
1 small red onion, finely diced
1/2 cup cilantro, chopped
juice and zest of a lime
kosher salt, to taste

Preheat oven to 400 degrees.

Make the glaze: In a small saucepan, mix together soy sauce, honey and vinegar. In a small measuring cup, mix together cornstarch and cold water until cornstarch is dissolved (this is a slurry). Add to mixture in pan, bring to a boil and stir until thickened, about 2-3 minutes.

Place fish on heavy sheet pan and pat dry. Brush fish with glaze (reserve any remaining to drizzle over finished dish). Place fish in oven and roast until cooked through and opaque in the center, about 12-15 minutes depending on the thickness of the filets.

Meanwhile, make the salsa: Brush pineapple slices with adobo sauce and grill until slightly charred on both sides. Chop pineapple slices into small, bite-sized pieces and place in a medium mixing bowl. Add all other ingredients and gently mix. Allow to sit at room temperature at least 30 minutes to allow flavors to meld.

Place one cod filet on each serving plate and top with salsa. Serve with cilantro rice and a nice glass of white wine!