Alaskan Cod 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 Hawaiian Luau Teriyaki. Today was actually an accident that I used the Teriyaki Glaze to marinate but I am so glad that I did… The flavor was very, very unique. Thanks for your wonderful products. ~Cindy H. Astoria, OR
- 1 pound fresh or frozen Alaskan Cod fish fillets. ½ to ¾ inch thick
- 1 C. Keli’s Hawaiian Ginger-Garlic Teriyaki 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 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.