With our local farm market opening back up in March, our lifeline to fish has opened back up again. Thursdays through Sundays we get fresh fish straight from the Boston harbor into Moulton Farm. Thus, we have begun to have our regular once or twice weekly fish again, which is great!
As I’ve mentioned, I have been slowly getting into fish over the past couple years, and really only starting to cook fish myself for the past year or so. Thus, all the fish recipes I’ve tried are all pretty simple and clean, but, delicious! Actually, I’ve found that, particularly with fish, whether you’re a newbie like me or a veteran sushi chef, the general consensus seems to be that people like fish prepared pretty simply. If you think about it, your standard fish recipe usually contains some sort of oil and some sort of acid, like a vinegar or citrus, and maybe one or two superfluous ingredients, but generally people like to let the fish speak for itself.
Yield 2 servings
- 1lb cod (cut into 1/2lb servings)
- avocado oil
- sea salt and pepper
- 2 tablespoon lime juice (usually about one whole lime)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon liquid aminos
- 1 teaspoon freshly grated ginger
- 1 teaspoon Sriracha
- Preheat oven to 425°F.
- Spray or spread some avocado oil on a baking dish.
- Season the cod on all sides with salt and pepper.
- In a small saucepan, mix together the lime juice, honey, rice vinegar, liquid aminos, ginger, and Sriracha. Bring to a boil, then reduce to a simmer and continue to stir until the mixture reduces and thickens.
- Spoon about 1 tablespoon over each piece of cod and cook until done (about 15 minutes.
- Add extra sauce for serving.
Recipe adapted from Martha Stewart.