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MIKE'S BLACK COD

1 whole Sablefish, fillet skin on Teriyaki or Yoshida's Original Gourmet Sauce green onions, 2-3 inch slices on diagonal or diced sliced almonds 1 cup peanut oil hot rice (optional) Place Sablefish fillets in large heavy duty plastic bag and marinate in Teriyaki or Yoshida's Original Gourmet Sauce for at least 6 hours. Place skin side down on baking pan or cookie sheet. Pour sauce over top of flesh. Sprinkle with almonds and green onions. Bake 375-400F for 20-30 minutes until flesh flakes and opens up. While the fish is baking in oven, heat the peanut oil just to the boiling point so it is not smoking. When the fish is cooked, drain juices. Leaving the fish in the cooking pan, move it outside and pour the peanut oil over the fish to sear it. This may cause splattering so be careful. Drain the oil off the fish and serve with rice. Mike Black is the cook on the fishing vessel Carol M. Thanks for sharing your recipe, Mike.