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Tangy Glazed Black Cod

Tangy Glazed Black Cod

Courtney Crum

"This recipe is sweet, tangy, and simple. Black cod, also known as sablefish or butterfish is really light and delicious and this recipe lets the fish be the superstar! Garnish with cilantro, scallions, sesame seeds. Serve over rice."
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25 m servings 131 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
  2. Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
  3. Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
  4. Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

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Read all reviews 7
  1. 8 Ratings

Most helpful positive review

Great tasting. Will make again.

Most helpful critical review

Nice and sweet, but it's lacking a crunch. Something that adds a bit of texture would really up this dish.

Most helpful
Most positive
Least positive

Great tasting. Will make again.

Super yummy, very easy to make. I added lime zest to the top of the fish before baking as we love lime. I served it with quinoa and carrots.

Nice and sweet, but it's lacking a crunch. Something that adds a bit of texture would really up this dish.

I would give this zero stars if I could. Started out making exactly as directed, but after stirring and simmering the glaze 20-25 minutes and it not getting any thicker at all, I added a bit of...

Mmm good, flavor increases if you let it sit for a bit. Went back for seconds only this time I added Sriracha and it was even better. Next time I'm going to try adding scallions, green onion, & ...

The sauce was amazing and gave just the right flavor to the fish. I had to cook it longer than the 10 minutes given in the recipe for the fish to cook all the way through but my fillets were qui...

This glaze works amazingly well on this fish. Next time I will double the glaze and keep the extra on the side for dipping.

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