|Loved grilling with this pan!|
Grilled Asian Style Wild Alaskan Black Cod
2 4-ounce black cod fillets
2 tablespoons organic wheat free Tamari soy sauce
2 tablespoons sugar free honey substitute (or use regular honey, if paleo)
1/2 teaspoon sesame seeds, divided
1 sliced green spring onion, divided
1 to 2 tablespoons grated carrot
Coconut oil to grease grill pan
In a small bowl, combine Tamari sauce, honey, 1/4 teaspoon sesame seeds, and half of the sliced green onions. Place fillets on a plate. Spoon and brush half of the sauce on the flesh side of the fillets (careful not to cross contaminate sauce with utensils that had contact with the raw fish). Let sit about 5 to 10 minutes for flavors to permeate fish.
Heat grill (and grill pan, if using) to approximately 400 degrees. Lightly grease grill pan or grill with oil. Place fish flesh side down on hot grill and cook for 3 minutes. Carefully flip fillets over. Brush with remaining sauce. Cook an additional 4 minutes or until fish begins to flake when gently pressed. Top with remaining sesame seeds, green onions and grated carrot. Do not overcook.