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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (29)
Gluten-free (2)
Paleo (2)
Vegetarian (2)

Most Helpful

I marinated the fish for 24 hrs and fully scraped it off before baking. The kale chips took a little longer than the recipe indicated to crisp up. The whole meal was delicious!

By: Michael
Posted: Apr 19, 2021
Diet: Original
1 Helpful

18 reviews

Simple recipe with a lot of flavor. Would make again.

By: Alison
Posted: May 04, 2021
Diet: Paleo
0 Helpful

Due to unexpected circumstances the fish marinaded for 3 full days! I was worried it would be bad, but the texture of the fish was amazing and so was the flavor! I'll make cod like this again!

By: Emily
Posted: Apr 28, 2021
Diet: Original
0 Helpful

Loved the kale chips but didn't like the cod much. I just didn't like the marianade at all.

By: Chelsea
Posted: Apr 26, 2021
Diet: Original
0 Helpful

The fish delicious and the kale chips amazing, best I’ve ever had. I didn’t have furikake (shopping mistake discovered during dinner preparation) so I combined chili with Korean BBQ seasoning and a little South African rub. Used flounder (what we had) and the marinade came through no problem. Super yummy!

By: Shelley
Posted: Apr 22, 2021
Diet: Original
0 Helpful

I marinated the fish for 24 hrs and fully scraped it off before baking. The kale chips took a little longer than the recipe indicated to crisp up. The whole meal was delicious!

By: Michael
Posted: Apr 19, 2021
Diet: Original
1 Helpful

Definitely wanna try this one again because I didn’t taste as much of the marinade as I expected. I only marinated it for like 6 hours so I think that was probably the culprit. What I did taste of the marinade was very delicious slightly sweet and really good. This was my first time with black cod too and it was very tasty.

By: Alexander
Posted: Apr 17, 2021
Diet: Gluten-free
1 Helpful