Ginger-Garlic Glazed Rock Cod with Sauteed Long Beans

At the request of my boyfriend who is heading out of town for business tomorrow, fish was on the menu tonight. I found the most beautiful looking fish at the Asian market named inexplicably "Yellow Eye Steaks." The skin was orange-coral on solid white skin. I had to have it.

After some research, it is more commonly called a Rock Cod, and this particular one was fresh Alaskan line-caught Rock Cod. It's texture and mild flavor is similar to Sea Bass (Patagonian Toothfish) but according to seafoodwatch.org is a far more responsible choice for sustainability. Also, it was delicious!

Ginger-Garlic Glazed Rock Cod with Sauteed Long Beans:
(serves 2)

Fish & Marinade:
1 lb Rock Cod or similar mild white fish like Halibut
4 small cloves garlic, minced
2 tbs fresh ginger, minced
1/3 c Asian sweetened dark vinegar or balsamic vinegar
2 tbs soy sauce
2 tbs honey

Long Green Beans:
1 lb long green beans, rinsed and chopped into smaller pieces
2 tbs sesame oil
2 tbs chopped fresh garlic
2 tbs chopped fresh ginger
Salt and Pepper
Dash cinnamon
Crushed red pepper to taste

Sauce for Drizzling:
1/4 c Asian sweetened vinegar or balsamic vinegar
2 tbs soy sauce
2 tbs honey

Directions:
Mix marinade ingredients together, pour into non-reactive shallow dish or freezer
bag.

Let fish marinate for 1 hour, no more than 4 hours. Remove from marinade, discard, broil fish 4 minutes or until almost cooked through.

Meanwhile, heat skillet or wok over high heat. Heat sesame oil, then saute ginger and garlic until softened and fragrant, not browned. Add beans, then a splash of water. Saute until slightly softened (to your liking). Salt and pepper to taste.

For glaze, rapidly boil ingredients until reduced and slightly thickened.

For Service:
Mound beans on plate, top with fish (remove skin and any visible bones before serving). Drizzle sauce over fish and top with sesame seeds if desired. Serve immediately.