Steamed Black Cod with Grapefruit Ponzu Sauce

I was at our local PCC Market recently and noticed some lovely black cod that was sustainably caught (standards given by the Monterey Bay Aquarium).

Boy I wanted to enjoy that lovely fish for dinner, but was not sure how I might prepare it. When I saw the first grapefruits of the season in the produce section an excellent recipe idea sprang into my head! I’m excited to share it with you, and please, let me know what you think (you can leave comments below).

Steamed Black Cod with Grapefruit Ponzu Sauce

Cook time: 15 minutes
Serves 4

Ponzu is a Japanese sauce made with citrus, rice vinegar and sometimes soy sauce. In my version below I make use of wheat free tamari and a beautiful, fresh grapefruit. This dish is SO delicious and super simple to make. Enjoy!

Sauce

1/3 cup fresh grapefruit juice
1/4 cup wheat free, low sodium Tamari
1/4 cup rice wine vinegar
1/8 cup Mirin (sweet rice cooking wine)

Simmer all ingredients uncovered for about 8 to 10 minutes.

Fish

8 to 10 leaves of Collards or Chard washed with large stem pieces removed
16 to 20 ounces of fresh black cod
Chopped spring onions (scallions)
Sea salt and pepper to taste
Lemon

Place the greens in the bottom of a steamer basket, place fish, skin side down, on top. Add a few inches of water to the bottom of your pot, place steamer insert in, cover and steam for about 10 minutes. Note: Start timing once you see the steam arise. Fish is done when it flakes with a fork.

Take out fish and set aside. Remove greens (careful, they’ll be hot!) and use a utensil to roll them up, and then cut them into strips. Lay the greens on each plate, squeeze lemon juice over the top and a pinch of salt and pepper if you like.

Lay a piece of the steamed cod on top the greens, top with some Ponzu Sauce, and green onions for a garnish. Delicious!

-Tif

PS- For those of you on the 28 day Elimination and Detoxification Diet, this recipe would be great at the end of phase 2 or in phase 3

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