Black Cod Dinner

Local Ocean’s Classic
GRILLED BLACK COD

TIME: 25 minutes

SERVING SIZE: 5 oz. black cod per person

IN THE BOX
Black Cod Fillet
Roasted Veggies + Broth
Onion + Red Bell Pepper
Swiss Chard
White Beans
Tomato Saffron Sauce
Dukkah Nut Spices
Herb Paste
Parsley + Green Onion Garnish

FROM YOUR PANTRY
Salt + Pepper to season
4-6 tbsp Olive Oil for cooking

STEPS
1.Prepare the black cod – season the fillets aggressively with salt and pepper (salt is flavor! It opens up your taste buds so you can taste flavors more fully - but those with dietary restrictions may use less if needed).

2. Cook the black cod - you can grill or pan-sear. At the restaurant, we grill black cod. However, it is a fragile fish to cook, so we recommend cooking it over a grill or in a grill pan if you are feeling confident and/or brave. Otherwise, if you’re nervous about breaking the fillet, you can pan-sear.

- To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your fish – the grill marks are great flavor! Drizzle your fish with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side, being careful not to overcook (see temperature instructions below).

- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil (3 tbsp for a 4-person serving). You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the fish, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor!

- Temperature: At the restaurant, we serve black cod medium-well or well done. It can be a little “gummy” if it is undercooked, so pull it off the grill when it is 135 degrees or more in the center and let rest a few minutes before serving.

3. Cook the vegetables: Heat a 9- or 12-inch frying or cast iron pan over medium-high heat with 2 tbsp (3 tbsp for 4-person serving) olive oil until shimmering but not smoking. Add the sliced onion & red bell pepper (save the chard until later) and cook for about 3 minutes. You want the onions to soften and begin to caramelize, but still have a little crunch.

4. When onions are ready, drain the liquid off the roasted veggies, and save it for later. Add the veggies, white beans, and dukkah spices to the pan, cooking over medium heat. When the beans are warm, add the herb paste and chard to the pan, tossing to mix. Turn the heat to high and cook for another 2 minutes, tossing occasionally.

5. Deglaze your vegetable pan with at least half of the reserved vegetable liquid (use more if you like more sauce) and cook until it reduces by half. Add the tomato saffron sauce. When it is warmed, taste for seasoning, adding salt and pepper to your liking. Add 1/3 of the chopped parsley & green onion garnish to the pan, mixing into the sauce.

6. To serve, divide the vegetables & sauce into large bowls evenly. Top with the black cod and garnish with the remaining chopped herbs. Enjoy!

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ABOUT THIS RECIPE
Most Oregon black cod is exported to Japan, where it is considered a delicacy.  But it is increasingly gaining popularity in the US, particularly for those trying to increase beneficial omega-3 fats in the diet.  For seafood lovers, black cod is an ultimate indulgence with its rich buttery texture and high flavor profile.  The key to perfection is to cook the fish to medium-well - if undercooked, it can seem “gummy”.  In 2019, Chef Enrique added Dukkah spices to update the dish and give it some global flare.

Updated December 8th, 2020

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