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Linda's Grilled Black Cod Tips

This recipe is courtesy of Southeast Alaska fisherman Linda Behnken. Tips are the premium part of the black cod—a delicate piece of meat found just under the fish’s chin. The key to cooking tips is to have a very hot fire—either a barbecue or wood fire will work, just make sure it is HOT. Before you cook the tips, marinate in the mixture below. This recipe is featured in The Savory Moment podcast, Episode 4 of Season 1.

Linda's Grilled Black Cod Tips

Serves 6

2 pounds black cod tips

¾ cup orange or pineapple juice

¾ cup soy sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 tablespoon brown sugar or maple syrup (optional)

1 tablespoon sesame oil

½ teaspoon pepper (or to taste)

¼ teaspoon ginger (or 1 teaspoon grated fresh ginger)

Marinate tips under refrigeration for at least 2 hours, preferably up to 6. Grill 3 to 5 minutes per side over a HOT fire.

A note from Beth: I suggest serving this with jasmine rice and a salad of cucumber and melon drizzled with seasoned rice wine vinegar.

This recipe is featured in The Savory Moment. Listen here!

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