Recipe courtesy of Robert Irvine

Marinated Cod on Crouton

  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 18 appetizers
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1 clove garlic, minced

1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon)

2 to 3 scallions, minced

1 cup honey (acacia, or your choice of honey)

1/4 cup reduced sodium soy sauce

1/4 cup teriyaki sauce

2 tablespoons grapeseed oil

2 tablespoons white wine vinegar

6 cod fillets (6 to 7 ounces each)

1 baguette loaf

2 to 3 tablespoons olive oil

3/4 cup mayonnaise

2 scallions (white and tender green parts only), minced

2 teaspoons drained sweet pickle relish

1-ounce black caviar

2 tablespoons chopped fresh parsley leaves


  1. Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.
  2. Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.
  3. Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.
  4. Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.
  5. In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.
  6. Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.

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