Alaskan Cod with Hoisin and Ginger Sauces

I'm not a huge fish fan, but I know I have to get it into my diet some how.  I like white fish that is not too fishy tasting, of which cod is perfect. Halibut being the other perfect white fish to me.

Last night I made this recipe. It was good, but not great.  All the flavors I love were all there, but somehow they just didn't do it for me.  Still, I feel obligated to share it. Who knows? You may LOVE it...and I hope you do.

Alaskan Cod with Hoisin and Ginger Sauce
Serves: 4

• 1/2 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons chopped green onions
• 1 tablespoon honey
• 1 large garlic clove, minced
• 1/4 cup hoisin sauce
• 2 1/4 teaspoons hot chili paste
• 1 tablespoon vegetable oil
• 4 7-ounce Alaskan black cod fillets

Steamed rice

Whisk first 6 ingredients in small bowl.

Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.