1/4 cup soy sauce
2 Tablespoons mild honey, such as sage
2 Tablespoons rice wine vinegar
2 teaspoons ginger juice, squeezed from finely grated ginger
1 pound black cod cut into fillets
I wrote restaurant reviews for SF Station (a local city guide) and was a weekly contributor at KQED’s food blog, Bay Area Bites for over five years. I was also contributing editor at Glam. More recently I have written for FoodNetwork, OpenTable, Recipe.com, Refinery 29 and various other publications both online and in print.