2 seven ounce black cod filets
¼ cup snow peas, cut in thin strips
¼ cup carrots, cut in thin strips
¼ cup broccoli, cut in small pieces
¼ cup zucchini, cut in thin strips
1 teaspoon fresh chives, sliced fine
2 tablespoons teriyaki glaze (available in Oriental section of the grocery store)
½ teaspoon toasted sesame seeds
salt and pepper to taste
To toast the sesame seeds, place them in a non-stick sauté pan over medium high heat and cook (do not use any oil) for 25 – 30 seconds, shaking pan frequently to prevent burning.
Place the cod and toss in a Ziploc bag with the teriyaki glaze. Let stand in the refrigerator for 30 minutes.
In a sauté pan over medium-high heat, cook the cod for 2 – 3 minutes per side and set aside. In the same pan over medium-high heat, cook the snow peas, zucchini, carrots and broccoli with the salt and pepper for 30 – 45 seconds.
Divide the vegetables on to the middle of 2 plates and top with the cod. Spoon the sauce over the top of the fish, top with chives and sesame seeds and serve.
½ cup plum sauce (available in Oriental section of the grocery store)
1 teaspoon soy sauce
juice of ½ orange
½ tablespoon fresh cilantro, chopped
Combine plum sauce, soy sauce, orange juice and cilantro and bring to a boil. Boil for 15 seconds and remove from heat.