Have you ever tried pacific black cod (also known as sablefish)?
It’s a delicate, fatty fish, sustainably fished, filled with good omega-3s, and absolutely delicious.
The Whole Foods in my neighborhood has been carrying it with regularity.
Elise Bauer
The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Hank brines his fillets first, to firm up the flesh before cooking.
I could go either way with this.
Elise Bauer
Once the fillets have been cooked, however, they are easily removed with tweezers or needle-nosed pliers.
Pacific black cod falls apart easily.
Sea bass fillets also work with this recipe.
Pacific Black Cod or Sable Fish.Elise Bauer
Bring to a simmer on medium to medium high heat.
Lay each fillet in the pan.
(If using skin-on fillets, place the fillets skin-side down in the pan.)
Elise Bauer
Let the fish simmer for 3-6 minutes, depending on how thick they are.
Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.
Gently move the fish to individual plates.
Elise Bauer
Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.
Spoon a tablespoon or more of the sauce over each fillet and discard the rest.
Elise Bauer
