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Tangy Glazed Black Cod

Courtney Crum

"This recipe is sweet, tangy, and simple. Black cod, also known as sablefish or butterfish is really light and delicious and this recipe lets the fish be the superstar! Garnish with cilantro, scallions, sesame seeds. Serve over rice."
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Ingredients

25 m servings 131 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
  2. Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
  3. Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
  4. Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts


Per Serving: 131 calories; 1.2 g fat; 9.1 g carbohydrates; 21.6 g protein; 53 mg cholesterol; 298 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

Great tasting. Will make again.

Most helpful critical review

Nice and sweet, but it's lacking a crunch. Something that adds a bit of texture would really up this dish.

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Newest

Great tasting. Will make again.

Mmm good, flavor increases if you let it sit for a bit. Went back for seconds only this time I added Sriracha and it was even better. Next time I'm going to try adding scallions, green onion, & ...

delisious

I liked the flavor and used the sauce on rice. Very simple with good flavor. I also substituted the rice vinegar with balsamic vinegar.

I'd make this again. My wife doesn't like lime so I used lemon juice but then I ran out of lemon juice so I used mango and it still worked out pretty tasty, although probably more sweet than ta...

Super yummy, very easy to make. I added lime zest to the top of the fish before baking as we love lime. I served it with quinoa and carrots.

Nice and sweet, but it's lacking a crunch. Something that adds a bit of texture would really up this dish.

I would give this zero stars if I could. Started out making exactly as directed, but after stirring and simmering the glaze 20-25 minutes and it not getting any thicker at all, I added a bit of...

The sauce was amazing and gave just the right flavor to the fish. I had to cook it longer than the 10 minutes given in the recipe for the fish to cook all the way through but my fillets were qui...