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Aminos-Marinated Black Cod
with cauliflower rice / furikake kale chips

Active: 40 Total: 70
Like many classic Japanese recipes, this fish is both elegant and simple. For this version, we tweaked miso black cod and used a paleo-friendly marinade that will still infuse the fish with a unique sweet and savory flavor.
Smarts: Be sure to give the fish a full day to marinate. You'll scrape the marinade off before cooking (so that the fish doesn't burn), so it is important that it had time to fully flavor the fish.


Aminos-Marinated Black Cod:
  • Tahini - 3 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Fish, black cod / sablefish - 4 filets (sub any white fish)
  • Oil, cooking - 1 Tbsp
Cauliflower Rice (for 2 nights):
  • Cauliflower florets - 24 oz
  • Butter - 2 Tbsp
Furikake Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems and stems discarded
  • Oil, olive - 2 tsp
  • Furikake - 1 1/2 Tbsp
  • Chili powder - 1 tsp


  1. Make aminos marinade - Combine tahini, aminos, honey, and rice vinegar in a bowl. Whisk well until mixture is smooth. Spread marinade out in a baking dish (or other container you’ll use to marinate the fish). (Can be done 1 day ahead)
  2. Marinate fish - Add fish to marinade and turn to coat, leaving it flesh-side down. Marinate for 15 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Cauliflower rice - (This makes enough for 2 nights. If prepping right before cooking, get oven heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  4. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)

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  1. Heat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan (use two if needed to give them plenty of space). Toss kale with olive oil and then with furikake and chili powder (some of the spices may not stick, but try to get most of them onto the leaves; you can add a bit more olive oil if needed).
  3. Bake kale for 8 to 12 minutes until leaves are crispy. Sprinkle with some salt right out of the oven.
  4. When kale leaves are done cooking, set them aside and increase oven temperature to 400F / 204C degrees. Wipe off one of the sheet pans you used for the kale chips and spray it with nonstick cooking spray or brush with some oil.
  5. Next, place a nonstick pan with cooking oil over medium heat.
  6. Use a butter knife or spatula to gently scrape marinade off fish (discard marinade).
  7. Place fish, flesh-side down, in heated pan. Sear fish until it is golden brown on one side, 3 to 4 minutes.
  8. Once the fish is seared on one side, gently flip it onto the prepared sheet pan so that the cooked side is facing up.
  9. Transfer fish to the oven and bake until it is very flaky and tender, ~10 minutes.
  10. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Wednesday.)
  11. Serve fish over cauliflower rice with kale chips on the side. You can eat the kale chips separately or mix the crunchy kale in with the cauliflower rice and fish. Enjoy!



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