TJ Soy Ginger Marinated WILD COD FILLETS


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I picked up a package of Trader Joe’s “Wild Soy Ginger Marinated Cod Fillets” in the Frozen section at TJ’s to try. I was quite satisfied, this dish turned out to be really  good. This marinated cod costs about $7/lb. – very much on the lower price end for almost any fish these days, and this is wild caught cod from the Atlantic, so another good find at TJs.

This cod is  tasty, and easy-peasy to make. I followed instructions on the package about defrosting them overnight in the fridge. An overnight thaw in the fridge is always the best method for defrosting as thawing slowly is best to preserve the original quality. So just remember you need to think about this the day/night before if at all possible. If after an overnight thaw, you find its not completely defrosted when you are ready to cook you can put it in the sink in a pot and run a stream of cold water over the unopened package for 5-15 minutes till it feels completely defrosted. I didn’t try the method on the package where they say you can defrost in a bowl of warm water, in fact I would completely say never use warm water, its too fast and damages cell structure. If  you really need to do a “quick defrost” again run a stream of cold water on it till defrosted (again, “emergency only” method). A fish monger told me to do it with cold running water.

On the package they suggest 3 methods to cook the cod – in a skillet, bake it or microwave it. Me, I decided I would cook the miso cod by broiling the fish and glazing them with the marinade. Broiling is a typical Japanese method of cooking. I took the fillets out of the package with tongs careful to reserve all the marinade for later use. I placed the drained defrosted fillets in a black cast iron pan (my favorite cooking utensil), dotted them with a little butter and put the pan under a very hot (pre-heated) broiler. The fillets were not thick. One was a little bit thicker. So I cooked the fillets for about 3 minutes then took the pan out of the oven so I could pour over that reserved marinade over the fillets. Aha! The reserved marinade will make you a very nice soy miso glaze. So I immediately put the pan back under the broiler to finish for about just another minute or two, keeping a close eye on the fish and the glaze which was all bubbly and browning up. As you can see the glaze browns up beautifully, thickens, to make a nice sauce for the fish, and obviously keeps the fish moist and not dried out. You can even put another little bit of butter in the pan and hit the fish with freshly ground pepper, and a squeeze of fresh lemon. I forgot to mention I threw in some frozen shelled Edame (soy beans) around the fish to cook with it. The edamame were a perfect match with the fish, along with some some rice. There’s a Japanese meal for you.

We really enjoyed this. Sometimes cod fish can be a bit boring but this miso / soy marinade treatment makes this product very good. You can hit it if you like with even more freshly grated ginger (I generally do).

To sum up I found TJ’s Soy Ginger Marinated Wild Cod Fillets to be super convenient, easy to make, and really tasty. I would buy it again, and in fact have a few times since I first tried this. This is becoming a Go-To item for me at TJ now and I usually have a package in our freezer.

RAVE

 

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AHI TUNA


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“The secret to cooking Ahi Tuna is not to overcook it”

Ahi = Hawaiian for Yellowfin Tuna. Its tasty! AHI TUNA STEAKS are in the frozen fish section at Trader Joe’s. From the package (“Wild Caught, Spain”) it sounds like it was fished from Spanish waters.

How To Cook: Most important, a slow defrost overnight in the fridge is the best method. Slow defrosting is best = but in an “emergency” you try putting the package in a shallow dish and running under the faucet with Cold water. Do not nuke it whatever you do, that will ruin it for sure. The package states you should “remove from package before defrosting”. Huh? I’m not quite sure why… does anyone have a clue why they would say that? Anyway I defrost it in the fridge, and once the fish is defrosted I put it in a container to marinate it for a half hour to an hour. As far as a marinade I generally make a typical Asian/Japanese style marinade: Soy sauce, fresh grated ginger, fresh ground black pepper, a pinch of honey or brown sugar, plus a bit of some oil, either olive or for extra Asian flavor a teaspoon of TJ’s dark roasted sesame oil. You can add some type of acid if you like: a touch of cider vinegar, lemon juice, or sake if you have it. You will serve it with some citrus (fresh Lemon or Lime)

Cooking Ahi Tuna: It is crucial that you don’t overcook tuna. Tuna is easily overcooked so be very careful with your cook time. Personally I think AHI is best cooked in the Japanese “Tataki-style” way being  searing the outside on all sides and leaving the center barely cooked, a bit pink. I cook it in a black cast iron pan over med-high heat with a little neutral oil, searing the outside for 60-90 seconds on one side. Flip it to cook the other side for a minute. If you want you can use tongs to sear the sides of the fish (but again be careful not to overcook it) Take the fish out of the pan. Let it rest for a few minutes before you slice it, against the grain like a steak. Be sure to save the pan juices and any juice that runs out on the cutting board and pour that over it.

Deglaze the pan with some water, rice vinegar, or or some extra marinade that you saved at the beginning. I found that if you marinated the fish and use that marinade to deglaze the pan there is protein that coagulates when you cook it, so it glops up a little (I just thin it with soy and some water, it doesn’t bother me too much,  it makes it thicker thats all). If that gloppy stuff bothers you, make a sauce fresh to serve with the fish. Here’s some ideas….

“Butter – Shoyu” (Soy Butter Sauce) Put a dollop of butter in the pan along with a little soy sauce, a great combination. Pour over the Ahi and serve with slices of fresh lemon or lime.

PONZU SAUCE: Combine Soy sauce and Lemon Juice. Great combo!

The photo shows my finished dish.

It should end up just seared on the outside and pink in the center…just how pink is up to you. I like mine like it is in the center in the pic (pink! just this side of raw) while my wife likes it as it is cooked on the ends (medium). As a final touch, I sprinkled some sesame seeds on top, sliced it against the grain, and put it on a bed of arugula, pouring the pan juices over the top.

Ahi Tuna is delicious. You could even try it as “poke” I guess (ceviche style). I am willing but my (Japanese) wife won’t let me make it that way, as she says this is not “sashimi grade tuna” –  which costs three times as much, selling for about $25/lb instead of this at $8/lb. So at 8 bucks a pound for a nice fish dish, this is a another good deal from Mr. Trader Joe.

Ahi Tuna is one of my favorite fishes that TJ’s carries, and I highly recommend trying it if you never have before. If you have any leftovers, it is delicious served cold the next day, maybe on a bed of rice or a salad.

ASIAN MARINADE: 2-3 tbs soy sauce; 1″ peeled fresh ginger, grated; fresh ground black pepper, a little honey or brown sugar, teaspoon of sesame oil (or a neutral oil) plus lemon or lime juice for a marinade (you can make a bit more and save some to serve on the side). Marinate in the fridge (defrosted) for at least 1 hour, turning it once. Cook as desired.

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