Honey Porter Glazed Cod Fillets
Jackie Dodd-Mallory
(Senior Editor)
Honey Porter Glazed Cod Fillets 
Last year I sat on a table in a tattoo parlor in Silverlake. Gritting my teeth and trying to ignore the ink being forced into my skin by a sharp needle to cover up a teenage bad decision. Another artist, waiting for his next client, sat down next to me to try to distract me from the pain. The conversation wanders to beer, as it often does with me. Â
He’d just brewed his first batch of beer with a homebrew kit that he’d been given for his 30th birthday
"It sucked didnt' it?" I say matter of factly. He looked hurt. "It’s supposed to suck, you’re first batch isn’t about drinking, it’s about learning."
He smiled, "It was so bad we drain poured the entire batch. It sucked. Hard."
"Good! That means you have a good palate, if you thought it was good and forced it on your friends, that would be bad. You’re actually off to a good start."
He side-eyed me, "Really? because I’m pretty discouraged. I don’t even want to try again"
"Because your first tattoo was so awesome that you never put down your gun?"
He laughed, and so did the guy torturing me with his gun, which wasn’t my intention.
"It was so terrible! I feel SO bad for that guy, even still!" He laughs and I see him make the connection, I can see him link the beginning of one obsession with that start of the other.
"Did you learn more than one thing? Because that’s the point. Beer is hard, you can’t expect to get it right the first time. You just learn a few things each time. It gets good, then it sucks again, then it gets better."
He smiled, "Is it weird that I kind of needed to hear that? I’ve felt like a HUGE failure all week. It was really getting to me. Thank you."
The tattoo was done, my foot wrapped up like a brisket and I hobbled to my car. I wondered why failure is so bad. Why it can ruin us for weeks. It’s not bad, it’s necessary. It’s valuable. It should make us proud. We did something. We learned something. And we are ready for more.
Go out there, fail big, learn big, move forward.
Honey Porter Glazed Cod Fillets
Ingredients
- 2/3 cup porter
- ¼ cup low sodium soy sauce
- ¼ cup honey
- ½ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp chili powder
- ½ tsp pepper
- 4 6 ounce cod fillets
Instructions
- In a medium bowl stir together the porter, soy sauce, honey, garlic powder, ginger, chili powder and pepper. Add the cod, toss to coat.
- Cover and refrigerate for 1 hour and up to 12 hours.
- Preheat the broiler.
- Cover a baking sheet with aluminum foil. Remove the cod from the marinade, add to the prepared sheet.
- Add the marinade to a pot over high heat. Boil, stirring frequently until thickened, about 8 minutes.
- Brush the fish with the glaze, place under the broiler. Broil for two minutes, re-brush with glaze, broil for two more minutes and repeat until fish is cooked through.
Comments
[email protected] March 20, 2015 um 2:46 am
This looks simply AaaamaZING! I can’t get over that glossy shine and I’ll bet they taste even better than they look!
Meredith in sock monkey slippersdith March 20, 2015 um 2:43 pm
Love that story and so very true! Of course, the cod looks pretty damn amazing as well.
Paula Kiger (Big Green Pen) March 21, 2015 um 6:21 pm
This was really good! (I liked the story too.)
Tania @My Kitchen Stories March 22, 2015 um 1:41 am
Wow looks gorgeous as does your new blog.
Stephanie S March 23, 2015 um 3:01 pm
This was so easy and so delicious! Perfect Sunday night dinner to wind down the weekend.
Mark March 24, 2015 um 8:33 am
This looks amazing – my girlfriend loves cod (so do I) – and I love porter – sounds like a match made in heaven. Did you just serve it with the steamed rice or did you add other veggies to accompany the Cod? Maybe some green veggies like green beans or something?
Jackie March 24, 2015 um 12:58 pm
I serve it with farro or rice, and usually a salad.
kristen {good habits and guilty pleasures} March 24, 2015 um 10:14 am
wow! love the color you got on the fish. I’m not much of a beer drinker but I’ll definitely start cooking with it if it creates such a wonderful dish!
Sole April 1, 2015 um 2:20 pm
Un plato con una pinta deliciosa, te ha quedado genial.
Un saludo 🙂
Ian April 16, 2015 um 2:57 pm
This looks gorgeous – definitely going to try this.