Sweet Soy Glazed Black Cod with Sesame Kale and Pickled Vegetable Salad

This black cod recipe brings together a perfectly seared fillet with a glossy sweet soy glaze and a refreshing sesame-dressed kale and cabbage salad. The tangy pickled red onion and carrots add a bright crunch, while peanuts provide a satisfying finish. It’s a balanced, flavorful meal that comes together in no time.

Whether you’re looking for a quick weeknight dinner or a dish that feels special without the fuss, this recipe delivers. The combination of tender fish, crisp vegetables and savory-sweet glaze is sure to become a favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Black Cod (Sablefish)View ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the black cod dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Place the fish skin-side down and cook until the skin is crisp, 5-7 minutes. Flip and cook until the fish is cooked through, 1-2 minutes more. Transfer to a plate and drizzle with sweet soy glaze to taste.
2. While the fish cooks, halve, peel and thinly slice the red onion. In a small microwave-safe bowl, combine the onion, shredded carrots, rice wine vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt and pepper. Cover with plastic wrap and microwave for 1-2 minutes. Set aside to pickle, tossing occasionally.
3. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. In a large bowl, combine the kale with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands until tender, about 1 minute. Add the coleslaw mix, season with salt and pepper and add 1 teaspoon (2 teaspoons for 4 servings) of the pickling liquid from the veggies and as much sesame dressing as you like. Toss to combine.
4. Divide the salad between bowls. Top with the glazed black cod and as many pickled vegetables (drained) as desired. Sprinkle with peanuts and serve. For extra flavor, toast the peanuts briefly in a dry pan before adding.

Recipe Tips

FAQ

Can I use another type of fish instead of black cod?

Yes, you can substitute with salmon, halibut or any firm white fish. Adjust cooking time as needed.

How do I store leftovers?

Store the cooked fish and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a pan.

Is there a substitute for rice wine vinegar?

You can use apple cider vinegar or white wine vinegar mixed with a pinch of sugar to mimic the mild acidity.