Black Cod With Black Bean Sauce Recipe – Cod Fish Recipe – How To Prepare Cod Fish

Total Time: 35 mins


Black Cod:

  • 1 lb. (400 g) piece of black cod, cut into 2 steaks (1/2-inch thick)
  • 1 tablespoon minced garlic (approximately 4 cloves garlic)
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • chopped cilantro, for garnish
  • jalapeño slices, for garnish (optional)

Black Bean Sauce:

  • 1/2 tablespoon fermented black beans
  • 1 tablespoon water
  • 1 teaspoon maggi sauce (flavored soy sauce)
  • 1/2 teaspoon sesame oil


  1. In a large ziploc bag, add garlic, soy sauce, sugar, salt and pepper. Shake well to combine. Add cod steaks to the ziploc bag, press the air out of the bag and seal tightly. Press the marinade around the cod to coat it. Place bag in the fridge and marinate for least 30 minutes, up to overnight.
  2. Remove the marinated cod out of the bag and place them on the air frying basket, spaced evenly. Cook at 350 F for 17 minutes.
  3. In the mean time, prepare the black bean sauce. In a small bowl, add fermented black beans, water, maggi sauce, and sesame oil. Stir to mix evenly
  4. Remove cod from the air fryer and place in a dish. Garnish with cilantro and jalapeños (optional). Pour the black bean sauce over top of the fish and serve.

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Coconut Raw Fish Recipe


  • 200g fresh raw fish, cut into cubes
  • Zest and juice of 1 lemon
  • Juice of 1 lime
  • ¼ tsp salt
  • ½ cup coconut cream
  • ¼ cup chopped dill
  • 1 Tbsp dill leaves to garnish
  • Salt, pepper, white bread and lettuce to serve


  1. Into a glass bowl, place the fish. Stir through the lemon, lime and salt. Cover and place into the fridge overnight to allow the fish to cook.
  2. Drain the excess juice. Fold through the coconut cream and dill. Season with salt and pepper.
  3. Serve with lettuce and bread.

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Þorskur með Eggja og Smjörsósu; Cod with Egg And Butter Sauce Recipe


  • 4 (8-oz.) skinless cod fillets, pinbones removed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • 16 tbsp. unsalted butter
  • 2 eggs, hard-boiled, peeled, and roughly chopped
  • 1 tbsp. minced parsley
  • Lemon wedges, for serving


  1. Heat oven to 350°.
  2. Place cod on a baking sheet and season with salt and pepper; drizzle with oil.
  3. Bake until cod is cooked through, about 15 minutes.
  4. Melt butter in a 2-qt. saucepan over medium; stir in eggs and cook until eggs are heated through, 1–2 minutes.
  5. Divide cod between plates; spoon sauce over the top.
  6. Garnish with parsley; serve with lemon wedges.
  7. Enjoy!

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Fish & Chips Recipe


For the Fish:

  • 7 tablespoons (55 grams) all-purpose flour, divided
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon baking powder
  • Sea salt, to taste
  • 1 pinch freshly ground black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 4 (7-ounce) fish fillets (thick, white fish)

For the Chips:

  • 2 pounds potatoes, peeled
  • 1 quart (1 liter) vegetable oil , or lard, for frying


  1. Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper
  2. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
  3. Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
  4. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  5. Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  6. Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
  7. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
  8. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  9. Dip into the batter, coating the entire fillet
  10. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  11. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
  12. Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  13. Serve immediately with the hot fish accompanied by your favorite condiment.

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Maple Syrup Marinade Salmon Recipe

Prep: 35 mins – Cook: 10 mins – Total: 45 mins


  • 1 lb. salmon fillet
  • 2 Tablespoons of olive oil
  • For the Fish Marinade:
  • A big pinch of cumin powder
  • 2 Tablespoons of maple syrup
  • A big pinch of black pepper
  • 1 teaspoon of sugar
  • 1 teaspoon of chopped green chilli
  • 1 teaspoon of chopped ginger
  • 1 teaspoon of olive oil
  • Juice of a lemon
  • Salt to taste


  1. In a bowl add the maple syrup a nice big pinch of cumin powder, big pinch of cracked black pepper, salt to taste, green chilli and chopped ginger and whisk all together
  2. Add olive oil, juice of half a lemon and the salmon to the above mix. Let it marinade for a while a minimum of 30 minutes.
  3. Grill over medium high heat until done, taking care not to overcook, serve with the marinated mixed vegetables.

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Lobster Roll Recipe – Best Lobster Roll – How To Make Lobster Rolls

Prep: 5 mins – Cook: 5 mins – Total: 10 mins


  • 1 cup chopped cooked cold lobster meat (from about two 1-1 1/2 pound lobsters; about 4 oz cooked meat per person
  • 3 tablespoon mayonnaise (make sure it’s real; light is ok too)
  • 1 tablespoon lemon juice (or more to taste)
  • 1/4 cup celery, diced small
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper to taste
  • 2 hot dog rolls, split
  • softened butter


  • PREPARE LOBSTER FILLING: Mix lobster meat, mayonnaise, lemon juice, celery, parsely, salt and pepper in a bowl. Set aside or put in fridge covered until ready to use.
  • PREPARE THE ROLLS: Heat a skillet to medium. Spread butter on both sides of each hot dog roll. Grill the rolls in the skillet on each side until golden brown.
  • ASSEMBLE: Divide lobster mixture between the rolls. Serve immediately with pickles or chips or fries or whatever you want.

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Fried Calamari

Prep: 10 mins – Cook: 15 mins – Marinating 30 mins – Total: 55 minutes


  • 1 pound calamari rings and tentacles
  • 1 cup buttermilk
  • 1 1/2 cups all purpose flour
  • 2 teaspoons salt plus more for serving
  • 1/2 teaspoon paprika smoked or regular
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • vegetable oil for frying
  • 2 teaspoons chopped fresh parsley


  1. Place the calamari in a bowl with the buttermilk and stir to combine.
  2. Cover the bowl and refrigerate for at least 30 minutes.
  3. Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
  4. Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
  5. Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
  6. Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
  7. Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
  8. Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.

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Smoked Trout – Smoked Trout Recipe – How To Make Smoked Trout

Prep: 20 mins – Cook: 2 hrs – Brine 8 hrs Total 2 hrs 20 mins


  • 4 whole trout, gutted and gilled
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar


  1. Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
  2. Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
  3. Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
  4. When your trout are smoked, you can eat them warm or chilled.

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Grilled Salmon Recipe – How To Make Grilled Salmon – Easy Grilled Salmon Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins


For the Salmon:

  • 1– 1 ½ lbs. salmon fillet, cut into 4 pieces
  • Olive oil

For the House Seasoning:

  • ¼ c. garlic powder
  • ¼ c. kosher salt
  • ¼ c. dried parsley
  • ¼ c. dried minced onion
  • ¼ c. dried basil


Prepare the House Seasoning:

  • Mix ingredients together and store in an airtight container for up to 6 months.

Prepare the Salmon:

  • Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

Grill the Salmon:

  • Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

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Saffron and Shrimp Risotto


  • 1/2 teaspoon saffron threads
  • 1/4 cup dry white wine
  • 1 pound medium shrimp, shelled and deveined, shells reserved
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 1/2 cups arborio rice
  • 2 ripe plum tomatoes, cut into 1/2-inch dice
  • Salt and freshly ground pepper


  1. In a small nonreactive saucepan, warm the saffron and wine over moderate heat for 1 minute. In a medium saucepan, boil the shrimp shells with 6 1/2 cups of water over high heat for 5 minutes. Strain the stock into a medium saucepan; keep hot over moderately low heat. In a large nonreactive saucepan, melt 1 1/2 tablespoons of the butter over high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate. Add the remaining 1/2 tablespoon butter and the onion to the pan and cook over moderately high heat until the onion is translucent, about 2 minutes. Stir in the rice. Add the saffron liquid and boil it until almost completely evaporated.
  2. Add 1 cup of the hot shrimp stock or just enough to form a thin veil over the rice. Gently boil the rice, stirring, until the liquid is absorbed. Repeat this procedure, adding the hot stock 1 cup at a time, until it is all used and the rice is tender but firm. Add the shrimp and cook just to warm through. Fold in the tomatoes and season with salt and pepper. Serve at once.

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