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pacific rockfish aka “snapper”

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“Snapper” is sort of generic term for Rockfish. What you have today is Fresh Alaskan Pacific Rockfish. There are more than 70 species of rockfish that live off the West Coast. Technically, there are no actual “snappers” on the U.S. West Coast. This rockfish meets our sustainability standards because it is caught with hook and line by AK day boats. Most rockfish is caught by trawling, which damages seafloor habitats and results in large quantities of bycatch, which is why it has ended up on the Monterey Bay Aquarium’s Red/Avoid List.  Almost all “snappers” you’ll find in restaurants or fish markets are not sustainable and therefore extra diligence need to be taken when purchasing or ordering off a menu.  Rockfish is so commonly sold in restaurants because of it’s nice flakiness, mild flavor, and versatility.  It is delicious as a ceviche, as fish n chips, and our favorite…fish tacos.  It is not really grillable unless you are using a grilling “basket” or wrapping it in sealed foil for a steamed effect.

Fish Tacos with Lime-Cilantro Crema **I substituted some ingredients in this recipe, we used plain yogurt instead of mayo and sour cream and substituted big cabbage leaves for tortillas, so fresh and yummy!

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise **
3 tablespoons reduced-fat sour cream **
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 pound rockfish fillets
Cooking spray
8 (6-inch) corn tortillas **
2 cups shredded cabbage

oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients(through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
adapted by hr from Lisa Bell, Cooking Light

Spicy Snapper Stew
feeling inspired by this rainy weather I thought this recipe seemed appropriate and delicious!

1 pound rockfish fillets, cut into chunks
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp paprika
1-2 cups chopped fresh tomatoes or 1 large can
1 red pepper, cut into chunks
1 handful of coriander, roughly chopped
1 lemon, cut into wedges

Heat oil in a saucepan. Add the garlic, cumin, and paprika and cook for 1 min. Add 1/2 cup water and the tomatoes. Bring to boil then turn down the heat. Add the pepper, simmer for 5 minutes. Add the fish, simmer for another 5 minutes or until done. Serve with coriander and a wedge of lemon.
adapted by hr from Good Food Magazine  

Snapper Ceviche **

1 pound rockfish
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
Tostada shells **I also like using cabbage leaves or other lettuce for a wrap, even Nori is a favorite of ours and we make ceviche handrolls!

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche on tostada, in dish, or other wrap.
adapted by hr from Food Network 2005

Snapper with Tomato-Caper Topping

2 cups halved grape tomatoes
2 tablespoons capers, drained
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons olive oil
1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 lemon, cut into 4 wedges
1/4 teaspoon salt
1/8 teaspoon crushed red pepper (optional)
1 pound rockfish
Cooking spray

Preheat oven to 450º. Combine first 6 ingredients and crushed red pepper, if desired; set aside. Place fish on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle fish with paprika; coat with cooking spray. Bake at 450º for 10 minutes. Top fish with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.
adapted by hr from Cooking Light Superfast Suppers

Show us what you did with your rockfish here.

silver salmon, the goldilocks of salmon

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Silver, also called coho salmon, is the in-between salmon: not too big, not too small, fatty but not the fattiest, firm but not the firmest — pricey, but not nearly the priciest salmon you can buy. Silvers are caught from Oregon to Alaska, and typically run starting in June and last until November. These fish are Alaskan caught, frozen at sea (FAS). Anything out of Alaska is extremely sustainable. This fish we have today is at its peak for a Silver salmon – fat content wise. They are a pretty chrome in the ocean and when they first appear in rivers, but turn deep red when they head upstream to breed. Once they turn, or develop that crooked mouth you may have seen, coho salmon are basically inedible. Poaching salmon, silver or coho in particular, is not only a great low fat way to cook, but helps retain moisture in this salmon as Silvers tend to dry out a little easier than their King cousin due to a lower fat content. These salmon are a perfect poaching fish. Their relatively low fat content benefits from the gentle cooking, which keeps it moist. Bottom line: You can use silvers in any typical salmon recipe, but definitely think about poaching, sautéing, or if grilling/broiling – keep it nice and moist with a marinade or olive oil coating. We do not recommend freezing it again.

Basic Poaching: Even if you don’t cook you’ll find it fairly easy to poach salmon. Prepare the liquid, such as a half cup of wine and a half cup of water per 1 or 1 1/2 pounds of salmon fillets with a few thin onion slices, some fresh or dried dill, a sprig of parsley, some fresh ground pepper. Simmer this mixture in a sauté pan on medium heat. Add the fillets, skin side down. Cook about 5 minutes. What is easier than that? Here are a few moisture-retaining recipes that will work well with this salmon…

Poached Salmon with Yogurt Sauce

3/4 cup white wine or chicken broth
1 1/2 cups water
1 small lemon, sliced
2 sprigs fresh dill
6-10 peppercorns
1 lb salmon, skin removed (grab corner or skin with fingertips and using sharp knife follow along fillet to remove skin)

Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
For the Sauce:
1 small pot (5-6 ounces) plain nonfat Greek yogurt
2 tbsp lemon juice
1 tbsp finely chopped fresh dill
1 tbsp Dijon mustard
Combine yogurt, lemon juice, mustard and dill in a small bowl. Serve salmon with sauce.
adapted from

Steamed Salmon and Asparagus in Parchment

1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons cold unsalted butter, diced (I’d skip this – it’s unnecessary)
1 lb salmon
1 pound asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 tablespoons chopped fresh tarragon leaves
1 tablespoon extra-virgin olive oil
2 lemons, halved

Preheat oven to 400° F. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. Distribute the butter over the potatoes(or not!) Roast in top of oven for 45 to 50 minutes or until done. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan. Bake on lower rack of oven for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
adapted from RealSimple magazine

squid to a seine like a moth to a flame

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If you’ve been just about anywhere along the coast of California in the evening you’ve probably seen it… those spaceship looking, brightly lit boats out on the water at night. Yep, those are the ones. You may have been captivated by those lights just like them little squid are. Those are seine boats and if you are a California seine boat fisherman then chances are there’s been times when you’ve raked “IN-SEINE” amounts of dough off those little light-loving squid.

What we’ve got is the Monterey Bay, über sustainable, Market Squid to be exact. The funny thing about squid is, although they are fished all over the world, they have the tendency to sometimes show up concentrated in only a few spots. California seine fishermen can make upwards of $100,ooo per night if the squid are in and they’re on it. Electronic fish locators are used to find the money spot, the lights go on, the squid can’t resist the light, and they get scooped up into what is called a purse seine. I have to say, I am such a fan of The Monterey Fish Market in SF, owner Paul Johnson is someone whose work I greatly admire and I feel he’s right on when it comes to deciphering & understanding fish sustainability issues. Anyhow, I frequent their website for resources. Here is their wonderful illustration and description of the purse seining fishing technique. There is little to no bycatch with purse seining and our local fishery is healthy and well-regulated. Win win win win win, all day (night) long.

So, onto cooking ’em… a few things; no wait…let’s back up – cleaning them. First things first. You will find them at our booth/CSS whole, head on. They are FRESH and fresh squid are actually really hard to come by. You almost always find them frozen. Because they are fresh and whole they NEED TO BE EATEN. It has been a long time policy of H&H to guarantee all fish purchased from us to last at least 2 days in the fridge but sometimes in the spirit of “Adventurous Foodies” we offer up things with a shorter than normal shelf life. PLEASE COOK, CLEAN, OR FREEZE your squid the day you get it. If you want to clean them day 1, cook them day 2 that is fine. Okay? So…cleaning. Check it before you wreck it. Here’s a nice step-by step break down.

Alright, now for cooking. Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it. Hans usually just throws it into any kind of stir-fry concoction he has going on. They can be added to so many dishes just to infuse the dish with some nice flavor of the ocean. KISS. You  know what I mean? 30 seconds, that’s all it takes.

I am going to link several recipes for you on this one. Please forgive me. It’s late and we start the SF FERRY PLAZA MARKET in the morning, rolling out at 4:30 am to be exact. (<— not a complaint.) However I spent a good hour scouring the best recipes out there. You know I try to keep it light, mostly Paleo(ish) but of course it’s calamari, so I’ve got to throw in a good fried squid recipe. I did find that most recipes that aren’t for fried calamari are some type of soup (yeah you know me – I’m a “souper”fan) or salad. All of which look amazing so I am linking quite a few. If you are going to follow a recipe, since I haven’t adapted them already for our customers, remember when purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning.

Please let us know if you try any out and love any of them. I am going to do one of these recipes Sat night. Better yet, share it for us all to see here.

Calamari Italian Stew
Calamari alla Luciana
Hot & Sour Thai Squid Soup
Squid, Chickpea & Chorizo Salad
Croatian Squid Salad
Hot & Spicy Squid
Salt and Pepper Fried Calamari

Truly, that was the best I could do narrowing them down. They just all look amazing and are all different. For my Paleo enthusiasts, all but the last recipe are Paleo-friendly.

Thanks! Enjoy the abundance of the Monterey Bay squid. I’m moth to flamin’ to my bed right now. Night.

what’s that smelt?

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Whipping up a quickie this morning for our weekend Market Pick-Up CSS’ers – my “Adventurous Foodie” CSS’ers to be more specific…

For those of you that opted to be a part of the Adventurous Foodie Option you know I have not yet had the chance this season to surprise you with what you might consider an exciting & unique culinary challenge, something out of the ordinary. Well, today’s the day…

Fresh Local Night Smelt is available for you today!

You know I like to keep my recipes on the lighter side…buuuttt let’s just throw that out the window today, shall we?

Frying is really the way to go with these little buggers. At the market today we have both head on and head off night smelt, the choice is yours. As you Seafoodies probably already know, having the head on will just add more flavor. Night smelt are a delicious little delicacy; eat the skin, bones, tail…the whole little thing. Think of it like a crispy crunchy fishy french fry.

Fried Night Smelt
Substitute panko, all-purpose flour or crushed cornflakes for the matzo meal. For a gluten-free version, substitute with your favorite GF cornmeal.

olive oil for frying
1 cup matzo meal
2 teaspoons garlic powder
1 teaspoon salt
1 pound smelt
2 tablespoons butter
handful fresh herbs, minced
1 clove garlic minced
fresh chili pepper (about 1 whole chili)
salt and pepper
1 lemon, halved

In a large saute pan, add oil to reach 1/2 inch up the sides of the pan. Heat the oil until 350F or when you drop a few flakes of matzo meal into the oil it begins to bubble and lightly brown.
In a wide, shallow bowl, mix together the matzo meal, garlic powder and the salt. Have the matzo meal, the smelt, a wire rack on top of a baking sheet ready by your stove. Coat a smelt on both sides with the matzo meal then carefully slide into the hot oil to fry. Repeat with a few more smelt fish (just make sure you give the smelt enough room so that they don’t touch in the oil). Fry both sides of the smelt fish for 2 minutes each side. They cook very quickly! Let the fried smelt drain its excess oil on the wire rack. Repeat with remaining batches.
Just before serving, heat a saute pan over medium-high heat. Add the butter and when hot, add in the garlic and chilies. When garlic becomes fragrant, season with salt and pepper and squeeze in the juice of one of the lemon halves. Turn off the heat and stir in the fresh herbs. Pour this over the plated fried smelt and serve immediately with lemon wedges.

recipe & photos from Steamy Kitchen, see full article here.

I’m excited! Are you excited?!


PS- send me pictures!! Pretty please, with little fishies on top? We wanna show the world what our Adventurous Foodie CSSers can do! Post ’em here.

california grenadier is here

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Grenadier, at our Farmers’ Markets we call it Black Snapper.  It is also commonly referred to as “Pacific Roughy,” and if you’re a fan of the Orange Roughy – then you’re in luck. The name doesn’t lie; it tastes like the Orange Roughy’s smarter, better looking, more sophisticated, Pacific cousin. We love it. I often suggest it to my market customers who either aren’t sure they love fish (duh) or have children that are picky. It is mild, flaky, delicious. UG-LY as heck though, man – what a fish! I’m not even going post a picture on here it’s so ugly. JFGI if you dare. No, but never mind that. Let’s get back to discussing how delicious it is… and versatile to cook –give it a sauté, poach, steam, bake, or broil. Best of all – it’s caught right here in our bay by our local hook and line boys along with Sablefish/Black Cod.  So here’s the thing…let’s get back to that “grey matter” I was discussing earlier. Watchdogs might tell you to “Avoid” this fish. This is where H&H breaks it down on a local level; there are 6 different species of Grenadier, much is not known about our local species which can lead to an overly extreme amount of caution. In other parts of the world Grenadier is often caught incidentally in bottom-trawl fisheries. Even the MBA’s small print will tell you “habitat damage is less of a concern with bottom longlines” and that “little is known about the grenadier species found in the Pacific Ocean.” Our California Grenadier gets a bad rap because it gets grouped with Giant and Pacific Grenadier. The moral of our story? Shop Local. Ask your trusted fishmongers. Read the small print.

In general, you can easily use any snapper recipe you enjoy for Grenadier. It has a bit of a finer, smaller grain than most “Red Snapper”, or Rockfish. This is part of what makes it so delicate and tasty, but it adapts to most snapper recipes just perfectly.

In honor of our recent Mexico trip, (not tacos cause I can’t even look at another taco) here’s a nice, simple recipe adapted by Hans and I that we love:

Baked Black Snapper with Cilantro, Garlic, and Lime

1 lb grenadier fillets
2-3 tablespoons extra-virgin olive oil (I almost always sub coconut oil but that’s just my preference here)
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest lime wedges

Preheat broiler and lightly oil a shallow baking pan (1 inch deep). Pat fish dry and arrange in 1 layer in baking pan. Brush fish with oil total and sprinkle with salt and pepper. (Lightly heat coconut oil to spread easily) Toss together cilantro, garlic, and zest in a small bowl. Broil fish 6 inches from heat, without turning over, until just cooked through, 6 to 10 minutes. Transfer fish to a platter/plate and sprinkle with cilantro mixture. Serve with lime wedges.

Sautéed Snapper with Broken Black-Olive Vinaigrette

Here’s a sauté recipe that looks delicious courtesy of Don’t worry that the recipe calls for skin-on snapper – it’s just as well to have the skin already off which your Snapper does. Sometimes the skin on can add flavor to your dish but in this case it won’t matter. Also, you needn’t worry about the bones either, we’ve taken those out for you as well. Geez, I don’t know where gets their snapper but we’re hooking you up with the fine fillet job. The fish will be delicate so use caution when flipping it. Also, keep in mind the recipe calls for 4 6-oz fillets (= 1.5 lbs) so adjust the recipe accordingly depending on your portion size. Let me know if any of you try this recipe…I’d love to know how it is.

Thanks seafoodies!
And please don’t be shy! Show off your dinner for all to see here


black cod: sable on your table

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We are so thrilled to bring you what is without a doubt my favorite local fish! It has been among my favorites since we started this business in 2003 when I could hardly even sell a piece at the Farmers’ Markets. I’d have to promise my weary customers they would LOVE this fish with offer of their money back if not. People just weren’t familiar with it. When Hans was first fishing it locally he recounts barely being able to give it away. In 2003 we were selling it for less than $9/lb filleted.  These days you’re lucky if you can add just $10 to that and get it for less than $20/lb.  For years, the largest sablefish have been shipped overseas to Asian markets. Now the demand is so high that almost all black cod you can come by locally these days is being swooped up and shipped out. In fact, sablefish are the highest valued finfish per pound in Alaska and Pacific coast commercial fisheries.

I am beyond excited to have landed this local Monterey Bay specialty for our CSS “Seafoodies,” caught just yesterday out of Santa Cruz.  At H&H, farmers’ markets or CSS, Hans cuts the bones out of each and every fillet. That’s right folks –  they’re bone free.  We’ve always skinned them too as they are today but were just discussing that we may try skin-on in the future. We’ll see…

Sablefish, although often referred to as a black cod, are not actually a cod at all. They look like cod but are part of the Anoplopomatidae family, a group of fishes confined to the North Pacific Ocean. It is caught from Alaska to Baja year-round.  Hans tells stories of his days spent fishing black cod in Alaska and how he would watch in amazement as killer whales would come up and delicately pluck the black cod right off the long line hooks… just like picking a grape off a vine, eating everything but the hook.

If you are a fan of the very endangered / non-PC fish Chilean Seabass, then Black Cod is the fish for you – it is very similar in both texture and flavor yet SUPER sustainable and one of the most well-managed fisheries on the Pacific Coast. It is extremely rich in Omega-3 oils, containing approximately as much EPA and DHA as wild salmon. Few fish are as silky rich in omega-3 laden fats as the sablefish and the fat acts as a buffer against overcooking. The only customers I find that don’t care for it are those that do not like a “soft” fish. It is creamy and delicate with a white meat that flakes nicely, often referred to as butter cod for its texture and buttery flavor.

Here comes my favorite part: It is extremely versatile and easy to cook; bake, broil, steam, poach, sauté, etc. RELAX. If your fish cooking skills are lame then have no fear – you can’t mess this fish up. Keep it simple…if not feeling ambitious try what I do more often than anything – just put it under the broiler with a little salt and pepper. IT DOES NOT need oil added since it is already such a moist fish. Given nice hot heat the oil will come to the surface cooking it in its own flavorful juices… yummm.

More tips:
On the grill(?!) This can be tricky, but if you insist, the key to grilling black cod is a SUPER clean, well-oiled grill or the use of a grilling fish basket-type tool. The fat in the fish will make it nice and crispy but will also tend to make it stick. Consider wrapping it in foil on the grill for a poached effect with some veggies inside (tomatoes, mushrooms, greens, whatever’s in season – anything will work so long as the cooking times needed are similar.)
Pan roasted. Just a simple sauté over medium-high heat works great. Fish is finished when flaky or no longer opaque.
Steamed. We love to steam our black cod over any leafy green veggies (bok choy, chard, spinach, etc.) Lay down a bed of veggies, add a broth or wine and maybe a splash of soy sauce or other salt. Put the fish on top of the greens and COVER with a lid. Fish is finished when cooked throughout, insert a fork and it should separate easily.

In honor of the black cod I may have to steer away from my usual Paleo ways (for the following at least) and share the traditional Miso marinated/glazed black cod recipe. Here’s a traditional version made popular by the famous Nobu restaurants, the result is a tender and moist fish with a hint of salty, sweet, slightly carmelized goodness. Although this and most miso recipes call for the fish to marinate for 2-3 days, If you’re too anxious to eat it up just go ahead and coat the fish in the marinade and bake as directed. You could also go middle of the road and let the fish marinate just overnight. Like I said, you can’t go wrong.

Miso Marinated Black Codmiso marinated black cod

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
1 pound black cod fillet
Vegetable oil, for grilling
Pickled ginger, for serving

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish (do not rinse.) Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
adapted by hr from food & wine magazine

Sauteed Black Cod with Ginger-Soy Glaze

3 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
1 pound black cod fillet
Sea salt and freshly ground black pepper
1 tablespoons olive/grapeseed oil
2 green onions, thinly sliced (white and green parts)

Combine first 7 ingredients in an 11 x 7-inch baking dish. Add fish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes. Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add oil and lay fish in pan, skin side down. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onion.
adapted by hr from

Chili-Roasted Black Cod

1 pound black cod fillet
1 teaspoon chili powder (+/- to taste)
1/2 teaspoon dried oregano
1/2 teaspoon salt (optional)
2 tablespoons butter (I subbed coconut oil…delish!)
1/4 teaspoon ground cumin
1 lime, juiced

Heat oven to 350 degrees F. Lightly coat a roasting pan with cooking spray. Lay the cod fillet(s) on the pan and sprinkle with chili powder, oregano, and salt (optional). Roast 5 to 7 minutes or until the cod is just opaque and flakes when separated with a fork. Meanwhile, melt the butter (or coconut oil) in a small skillet over medium-low heat. Cook, swirling constantly, just until it begins to brown/melt. Add the cumin and lime juice and continue to cook, swirling 1 minute longer. Remove the cod from the oven. Drizzle the cumin-lime sauce over the fish.
This recipe was suggested served with Orange Sweet Potatoes and Minted Sugar Snap Peas, both of which sound amazing.
adapted by hr from

Mustard-Glazed Black Cod 

1 cup snipped chives
1 cup baby spinach
1/4 cup extra-virgin olive oil
Sea salt
1 pound black cod fillet
2 tablespoons Dijon mustard
Freshly ground pepper

Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the olive oil and puree until smooth. Season with salt.
Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; drizzle the chive puree around or on top and serve.
Click here to see original recipe as pictured with potatoes and olives.
adapted by hr from

Well folks, I hope you love this beautiful fish as much as I do. Please share your black cod experience with us ! We love hearing from you and if you share on our Facebook page, other members can learn from you too…tips, favorites, recipes, do’s, don’ts, photos…we love it all. Thank you!