2 six-seven ounce black cod filets
2 tablespoons soy sauce
2 tablespoon fresh orange juice
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 tablespoon vegetable oil
1 teaspoon sesame seeds
1 tablespoon sesame oil
1/3 cup carrots, chopped match-stick size
1/3 cup snow peas, chopped match-stick size
1/3 cup bean sprouts
3 green onions, cut into strips
1/3 cup yellow squash, cut into strips
salt and pepper to taste
1 tablespoon soy sauce
1 tablespoon honey
Place the filets in a Ziploc bag along with the 2 tablespoons of soy sauce, 1 tablespoon of orange juice, ginger, and garlic. Seal the bag and place in the refrigerator for 2-6 hours.
In a non-stick pan over medium-high heat, sear the cod filets for 2-3 minutes per side in the vegetable oil.
In a heavy saut� pan over medium-high heat, cook the sesame seeds for 45 seconds. Then add the sesame oil and heat for one minute. Add the vegetables and the salt and pepper and cook for 90 seconds. Next, add the remaining tablespoon of orange juice, the soy sauce, and honey and cook for one minute.
To serve: Place the cod filets on serving plates and top with the vegetable mixture.