Indigenous to the Pacific Northwest, black cod (not actually a cod) can be found fresh from January to September, though good-quality black cod is available year-round. Also known as sablefish, black cod makes a delicious substitute for endangered Chilean sea bass. The rich, buttery flesh cooks in firm, large flakes and is suitable for baking, sautéing, grilling, or smoking.

Narsai M. David
Recipe by Coastal Living May 2004

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop 1 bunch green onions, and combine with next 4 ingredients in a shallow dish. Add the fish, and marinate 3 hours in the refrigerator, turning occasionally.

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  • Trim remaining bunch of green onions, and place in a baking dish. Discard marinade; wipe fillets, and place atop green onions in dish. Bake at 400° for 10 to 15 minutes or until the fish starts to flake.

Source

One fish, two fish, crawfish, bluefish: The Smithsonian Sustainable Seafood Cookbook

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