Honey-Porter Cod Cooked on a Himalayan Salt Block
In today’s recipe we are grilling fresh Cod fillets with a Honey-Porter glaze using a Himalayan Salt Block. This is another really easy recipe and the salt block imparts subtle flavor onto food resulting in a milder flavor than when using ground salt.
Ingredients
- 1 cup porter
- 1/4 cup soy sauce
- 1/2 cup honey
- 2 teaspoon minced garlic
- 1 tablespoon minced ginger
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 tsp hot sauce. I used Heartbreaking Dawns Reaperussion. Use a really hot sauce with minimal vinegar. This will allow you to add a small amount to get the spice, but not alter the flavor profile of the recipe.
- 2 cod fillets, 2 total lbs.
Recipe Instructions
- To make the marinade, combine all the ingredients except the cod in a bowl or gallon Ziploc bag. Stir well.
- Place the cod fillets in the mixture and refrigerate for 2-6 hours.
- Heat the Himalayan Salt Plate to 450 degrees F over a 1 hour period.
- Remove fillets from the marinade and set aside.
- Bring the remaining marinade to a boil and then simmer for 10 minutes.
- Add 2 tablespoons of butter to the top of the salt plate, then cook the cod for approximately 3 minutes.
- After turning the code over, glaze the top side while the bottom side cooks.
- You can drizzle more of the glaze on top of the cod when serving.
For the step-by-step recipe instructions, watch our Honey-Porter Cod video.
Recipe adapted from Honey Porter Glazed Cod Fillets Via The Beeroness ™
