Today's Special

Spicy Hoisin Baked Cod with Cabbage and Mushrooms

I found this recipe at Mother Rimmys eating light done right while looking for a seafood idea on St Patricks day to serve with Cabbage. This was AWESOME so I wanted to share it with you.


  • 1 pound cod, filet cut into portion sizes
  • ¼ cup hoisin sauce
  • 2 teaspoons hot chili paste
  • ½ cups soy sauce
  • ¼ cup rice vinegar
  • 1 ½ tablespoons ginger, minced
  • tablespoons green onion, sliced
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 tablespoon coconut oil
  • cups cabbage, thinly sliced
  • 1 cup mushroom , sliced
  • 2 cups brown rice, cooked


  1. Preheat oven to 350.
  2. Cover a cookie sheet with foil and spray with cooking spray.
  3. Mix hoisin sauce and chili paste and spread over cod filets placed on the cookie sheet.
  4. Bake for 10 – 15 minutes until cod just flakes in the thickest part of the filet.
  5. Combine soy sauce, rice vinegar, ginger, green onion, honey and garlic in a bowl.
  6. Preheat a non-stick skillet over medium-high heat and add coconut oil. Add cabbage and mushrooms and saute 4 – 5 minutes to soften cabbage.
  7. Serve cod with cabbage, rice and sauce.

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