Here’s the “whole story of how Alaskan Cod became a delicious Hawaiian flavored meal.” The flavor was outstanding. You could taste the thick flavorful, sweet yet tangy ginger/ teriyaki taste, subtle hints of sweet guava along with a hint of garlic flavor ending with a “cool” note from the spearmint leaves, with each and every bite. I just love your sauces and generally marinate in the Pineapple Huli-Huli Teriyaki marinade. Today was actually an accident that I used the Teriyaki Baste and Glaze to marinate in, but I am so glad that I did… The flavor was very, very unique. Thanks for your wonderful products.
~Cindy H. Astoria, OR
Alaskan Cod “Hawaiian Style”
1 pound fresh or frozen Alaskan Cod fish fillets. ½ to ¾ inch thick
1 C. Keli’s Hawaiian Teriyaki Baste & Glaze
½ tsp. Guava Garlic Salt (Sally Wahine-Gourmet Sea Salts)
¼ tsp. spearmint leaves (for a little kick)
2 Tbls. Macadamia Oil infused with garlic (Oils of Aloha)
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into four serving-size pieces. In a baggy, combine fish, Keli’s Teriyaki Baste & Glaze, guava garlic salt, spearmint leaves. Marinate for 1 to 2 hours in refrigerator.
In a large pan, heat macadamia oil. Add fish, frying on one side until golden. Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Glaze with Teriyaki at the end before serving.