There is a huge variety of fish in the world but a lot of times people are hesitant to try something new. Fish can be a difficult thing to prepare due to how quickly it cooks and the risk you run of drying it out too much.
Luckily there is fish like black cod that have a higher fat content so the margin for error is, thankfully, a little more forgiving. Learning how to cook black cod does not have to be a stressful experience since there is a very large chance that the dish will come out perfectly delicious.
If someone were to suggest a meal featuring black cod and you had never crossed paths with the fish previously, you would probably not be biting at the bit to try some. Black cod is also known by more neutral names like sablefish or butterfish.
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While it might not sound appetizing, it most definitely is. The fish is found only in the North Pacific and resides in extremely deep waters, sometimes up to a mile beneath the surface. There is a solid population of it so they are a sustainable source of food and a good alternative to the endangered Chilean sea bass.
The taste and color of the cod is comparable to that of the Chilean sea bass so it is much more environmentally sound to go with the cod. The fat content also makes it a forgiving fish when someone is just learning how to cook black cod.
The fat on the fish also makes it a great choice for smoking. It is important to remove the large pin bones that are in the body if that was not already done before you bought the fish. This can be done rather easily with needle-nosed pliers.
The soft white flesh of the fish contrasts starkly with the dark black skin that inspires the name, and along with great flavor, this meat is an amazing source of omega-3 fatty acids. Black cod can be prepared in a variety of ways and is a great addition to a diet that seeks to remain on the healthier side of life.
It is important to try a range of recipes when attempting to learn how to cook this cod.
One great and extremely simple recipe is for baked black cod with spinach and tomatoes. This low-fat recipe only calls for a six-ounce bag of baby spinach, four black cod fillets, fresh ground pepper, a 14.5 ounce can of crushed tomatoes, and ½ cup reduced-fat shredded cheese.
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To begin, preheat the oven to 375°F and rinse the baby spinach. Place the spinach at the bottom of a medium-sized baking dish and then season the black cod fillets with the ground black pepper. Place the fillets on top of the spinach and pour the can of tomatoes over the fish. Sprinkle the cheese over the entire dish and place it in the oven, allowing it to bake for fifteen to eighteen minutes.
This is a delicious and easy way of learning how to cook black cod.
Wild Alaska black cod or sablefish is quickly becoming the fish de jour amongst top chefs. The fish is known for its velvety, smooth flavor, its delicate, supple texture and rich oil content. The meat is soft and tender and melts in your mouth. Given these characteristics, black cod lends itself to a wide variety of cooking methods and styles.
Whether you give it an Oriental twist with a miso-based marinade, or if you add a little Mediterranean flavor, poaching it with olive oil and thyme, In this article, we discuss the diverse range of black cod recipes, giving you tips and advice on how to get the best flavor out of this exquisite fish.
Alaska black cod is low in calories and is an excellent source of protein and essential nutrients. In fact, it contains up to 50% more omega-3 fatty oils than salmon. With its moist, tender flake, Alaska cod can be baked, poached, steamed, sautéed and even fried. Its unique, mild flavor goes well with a variety of sauces and flavored butters as well.
An Asian Accent
Many black cod recipes utilize the fragrant, rich ingredients of Asia to accompany the fish’s mild flavor. The internationally renowned chef Nobu Matsuhisa’s black cod recipe with miso is exquisite-in fact; it’s one of actor Robert De Niro’s favorite dishes.
To make it combine sake mirin, white miso paste, and a little sugar to form the marinade. Marinate the cod filets overnight. When ready, lightly grill the filets on each side until the surface turns brown. Finally, transfer the filets to the oven and bake for an additional 10-15 minutes.
Garnish the filets with green vegetables and a few drops of the marinade. Another similar recipe comes from acclaimed Iron Chef Masaharu morimoto. His dish uses a combination of sake, fresh ginger, sugar, soy sauce, tamari and mirin.
Pour the sake into a deep skillet, add the ginger and the cod filets; cook over high heat for 3 minutes; add the sugar and cook over medium heat for another three minutes. Add the soy sauce and the tamari; cook for five minutes then add the mirin. Pour the sauce over the fish to create a sweet glaze. Transfer to a plate and enjoy.
Baked and Broiled
Other black cod recipes involve lightly marinating the fish and baking it alongside vegetables. Chef Laurent Tourondel marinates his cod with a mesmerizing mix of acacia honey, grape seed oil, soy sauce, and white wine vinegar.
The cod is boiled and then served with sauteed spinach. You might also enjoy the cod roasted with leeks, onions and cider butter. Or try it with olives and potatoes; season the fish with lemon, olive oil and oregano and bake it in the oven with potatoes. It’s simple yet delicious.
There are many black cod recipes out there. Try out different recipes and find the one that suits you best. Then try your own variations. Black cod lends itself to experimentation – don’t be afraid to get creative.
