Tuesday, September 25, 2012

Grilled Black Cod in Teriyaki Sauce

1 lb black cod
1/2 packet brown beech mushroom - ends trimmed
1/4 cup teriyaki sauce
some cornstarch solution
cooking oil
  1. Preheat weber grill to 450 degrees F.  Place a trivet in the centre of the grill.  Brush some oil and place the black cod, skin down on the trivet.
  2. Cover and cook for 10 - 15 minutes.
  3. Add 1 tbsp oil in a small pan.  Saute the beech mushrooms for a few minutes.  Add teriyaki sauce and mix well. 
  4. Stir in some cornstarch solution to slightly thicken the gravy.
  5. Pour the mushroom teriyaki sauce onto a serving plate.
  6. Place the grilled cod on top of the sauce and drizzle some sauce over the cod.
  7. Serve warm.

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