Ginger Tamari Cod


this cod came out great.  My mom use to soak fish in milk she said it took the fishy-ness out…of course this could be an old wives tale…one of my friends soaks pork and chicken in milk overnight she says it makes the meat more tender and her meat is always tender and my moms fish wasn’t fishy!  So that’s why I decided today to rinse the cod then soak it in milk for 5 hours.  To prepare the marinade I minced 2 teaspoons fresh ginger, and 2 cloves of garlic, added 1/4 c. San J. Tamari sauce, 1t. orange juice,  1t. agave nectar, 1t. roasted sesame oil stir well set aside. Pour off the milk rinse fish with cool water, set in a shallow dish and pour marinade on top . marinate for 20 mins. pre heat oven to 375 I set my oven on convection bake.  Line a baking sheet with foil, rub foil with olive oil, place the fish on the foil, sprinkle with coarse pepper and chilpotle powder and pour marinade on top bake for  15 mins. Serve with white rice and veggies. I served with rice, baby bok  choy with mushrooms,  and roasted veggies.  Cod is a very mild and flaky fish the marinade thickens as the fish bakes and gives this mild fish great flavor.

and for dessert I made Dark Chocolate -Peanut Butter cupcakes…from Blackbird Bakery Gluten Free Cookbook… This Cookbook Rocks!

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About Michele Busch

Jewelry Designer
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