Fresh cod gets a quick sear and finishes under a bright chili ponzu glaze that brings sweet, sour, and heat in one bottle. This shelf holds an excellent bottled sauce that does the work of building flavor, so dinner comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 660 calories a serving, 106 g protein, 7 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 5-ounce cod fillets dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Place the cod skin-side up in the hot skillet and let it sear without moving until the underside is golden and crisp, about four minutes. Flip and cook for another two minutes until just cooked through.6 min
3. Pour 1/2 cup chili ponzu around the fish and tilt the skillet to coat, cooking for one minute until the sauce is warm and glossy. Divide between two bowls and pour the pan sauce over top.1 min

Note Swap cod for halibut or firm white fish. Leftovers keep three days refrigerated and are good chilled or gently reheated. Serve over rice or with steamed broccoli to catch the sauce.