Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seared Cod with Black Garlic Sauce

Scott Phillips

Servings: 4

Tomatoes make a tangy contrast to the sweet, umami-rich black garlic sauce and delicate, buttery cod. Serve with sautéed vegetables, such as bok choy.


  • 3-1/2 oz. (7 Tbs.) unsalted butter
  • 9 cloves black garlic, peeled and sliced
  • 1/4 cup fresh lime juice
  • 3 Tbs. seasoned rice vinegar
  • 1/2 tsp. Sriracha
  • Kosher salt
  • 4 6-oz. skinless cod loin fillets
  • Freshly ground black pepper
  • 1 Tbs. Asian sesame oil
  • 1/2 cup quartered cherry or grape tomatoes
  • 1/4 cup loosely packed cilantro leaves
  • 1/2 tsp. black sesame seeds (optional)

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 120
      Sodium (mg): 240
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 28


  • In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides. Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute. Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors. Transfer to a blender, add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.
  • Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. Pat the cod fillets dry and season all over with salt and pepper. Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side. Repeat with the remaining 2 Tbs. butter and 2 fillets.
  • Meanwhile, reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes. Whisk in the sesame oil until emulsified. Divide the sauce among 4 shallow bowls. Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.


Rate or Review


  • User avater
    klsh | 09/03/2016

    My entire family loves this recipe. Delicious and so easy. We like this with Sea Bass

  • Choclit | 08/16/2016

    Excellent flavor and very easy to make!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks