That looks and sound's yummy.
I would think you can inject melted butter into the inside of the chunk to get the buttery inside..
I would think you can inject melted butter into the inside of the chunk to get the buttery inside..
blackfish teriyaki
I had an amazing cod dish at a Japanese retauraunt called Nobu. It was cod teriyaki. They were cod squares, buttery on the inside and crispy on the outside with teriyaki sauce. They came in lettuce wraps and if you have a chance to eat at one of these restaurants (NYC, Vegas, Miami, San Diego, LA) this dish is my favorite.
I had some blackfish last week and tried making something similar. It was by no means as good but I really liked the way it came out. Here is what I did.
Two blackfish fillets about 1/4" thick cut into 2" squares.
I put the squares on tin foil and baked them in the toaster oven at 350 degrees for ten minutes. Each square had a sliver of butter on it.
While baking, I heated a non stick pan with teriyaki sauce on high heat. When I pulled the fillets out of the oven I placed them right in the pan and fried the fillets until brownish on both sides. On high heat, this only took a couple minutes.
I removed the fillets and put some in romaine lettuce pieces and others over rice. They were a little crispy on the outside and soft on the inside. I would have liked them even crispier. The ones made at Nobu were more buttery on the inside (which made them so good!) but I was happy with the results here. Anyone know how to get a more buttery inside?
Here are some pics.....
I had some blackfish last week and tried making something similar. It was by no means as good but I really liked the way it came out. Here is what I did.
Two blackfish fillets about 1/4" thick cut into 2" squares.
I put the squares on tin foil and baked them in the toaster oven at 350 degrees for ten minutes. Each square had a sliver of butter on it.
While baking, I heated a non stick pan with teriyaki sauce on high heat. When I pulled the fillets out of the oven I placed them right in the pan and fried the fillets until brownish on both sides. On high heat, this only took a couple minutes.
I removed the fillets and put some in romaine lettuce pieces and others over rice. They were a little crispy on the outside and soft on the inside. I would have liked them even crispier. The ones made at Nobu were more buttery on the inside (which made them so good!) but I was happy with the results here. Anyone know how to get a more buttery inside?
Here are some pics.....
Attachments
1 - 1 of 2 Posts
1 - 1 of 2 Posts
