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.
2 bunches green onions, divided
1/2 cup soy sauce
6 tablespoons sugar
1/4 cup rice wine (sake) or white wine
1 tablespoon grated orange rind
4 (5- to 6-ounce) thick-cut black cod or sablefish fillets
How to Make It
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.
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.
One fish, two fish, crawfish, bluefish: The Smithsonian Sustainable Seafood Cookbook
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