Alaskan Black Cod with Hoisin and Ginger Sauces

Source: Bon Appetit, Feb 2010

• 1/3 cup soy sauce
  
• 1/4 cup unseasoned rice vinegar
• 1.5 T minced fresh ginger
• 1.5 T chopped green onions
• 1.0 T honey
• 1 large clove garlic, minced
• 1/4 cup hoisin sauce
• 2.5 teaspoons hot chili paste (sambal oelek)
• 1 T vegetable oil
• 4 7-ounce Alaskan black cod fillets (others have used salmon, halibut, mahi mahi)

1. Whisk first 6 ingredients in small bowl. (can be made 1 day ahead. cover and chill. bring to room temp before serving)
2. Preheat oven to 450F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over med-high heat. Add fish, skin up. Cook 2 minutes, then turn over. Spoon hoisin mixture over fillets. Transfer to oven and bake until fish is just opaque in center, about 5 minutes.
3. Place fillet on plate and spoon ginger sauce around fish and serve with rice.