“I just cooked up last week's sablefish in a delicious Brazilian fish stew called moqueca. It was the bomb!” Thanks to Sylvia Fountaine for this tasty and easy recipe.
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There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend. This popular take on black cod yields delicious results and is easy to do in your broiler. The longer you marinate it the richer it will be, but a quick 30 minutes will do the trick too.
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The silky and rich flavor of sablefish pairs beautifully with Asian flavors. Whip up this simple marinade in the morning and by dinner time you’ll be done in a flash. Or marinade for at least 30 minutes while you kick off your shoes and have a glass of wine. (Note: this also works well with halibut and salmon.)
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“Comfort food!!!! The fish is so lovely and tender, its fattiness works really well in this dish, sort of basting the rice a bit!” Sea Forager CSF member Stephen Pocock likes to whip up a simple veggie stir fry with his sablefish. It couldn’t be easier! Weeknight YUM.
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Another delicious sablefish recipe, this time by CSF member Rosalind Kim!
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Kimchi and cod! A match made in heaven. Recipe recommended by CSF member Mica Swyers and written by Rick A. Martinez of the New York Times. Photos by Mica Swyers.
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Whip up this quick marinade and let it soak for at least 30 minutes before popping it in the oven if you can. If you're pressed for time don't sweat it, just slather it and roast!
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Photo and recommendation by Sea Forager CSF member Dwight Agan. Thanks, Dwight!
These are much lighter than traditional fish cakes and require a gentle touch.
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This mellow, buttery fish fillet is a real treat. It’s fatty and delicious. That sounds redundant but there it is.
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