TERIYAKI COD WITH ASIAN CUCUMBER SALAD
INGREDIENTS
7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Cod
1 1/2 cups cooked edamame beans, shelled (fresh or frozen)
1/2 cup sliced cucumber
1/2 cup sliced carrots
1 jalapeño, seeded and diced
1/4 cup sliced scallions
1/2 cup bean sprouts (optional topping)
2 tsp. chili oil (any other oil)
1 Tbsp. soy sauce
1 tsp. honey
2 tsp. orange juice, or other citrus juice
INGREDIENTS
7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Cod
1 1/2 cups cooked edamame beans, shelled (fresh or frozen)
1/2 cup sliced cucumber
1/2 cup sliced carrots
1 jalapeño, seeded and diced
1/4 cup sliced scallions
1/2 cup bean sprouts (optional topping)
2 tsp. chili oil (any other oil)
1 Tbsp. soy sauce
1 tsp. honey
2 tsp. orange juice, or other citrus juice
PREPARATION METHOD
Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine chili oil, soy sauce, honey, and orange juice. Then add edamame, cucumber, carrots, jalapeno, and scallions. Serve with Sesame and Seaweed Teriyaki Wild Cod and top with fresh bean sprouts.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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