Black Cod Salad with Maple-Dijon Vinaigrette

Local Ocean’s Special
Black Cod Salad
with Maple-Dijon Vinaigrette

TIME: 20 minutes

SERVING SIZE: 5 oz. black cod per person

Black Cod Fillet
Roasted Beets + Orange
Red Onion
Green Onion + Parsley
Maple-Dijon Vinaigrette
Herb Butter

Salt + Pepper to season
Cooking oil


1. Take the herb butter out of the refrigerator so that it can warm up to room temperature.

2. 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).

3. 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 pan-searing if you’re nervous about breaking the fillet. This will ensure that you don’t lose any of the fish if the fillet breaks.

- 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 finish, brush with herb butter a minute or two before taking it off the grill.

- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. 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! To finish, brush with herb butter a minute or two before taking it off the stove.

- 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.

4. Cube the avocado – cut in half lengthwise, around the pit. Remove the pit carefully, then cut the flesh into a ¼” cross hatch pattern. Use a spoon to scoop the avocado from the skin.

5. Mix the salad - in a large bowl, mix the avocado, spinach, roasted beets, orange, parsley and green onion. Dress with ¾ of the maple-Dijon vinaigrette and toss until evenly distributed.

6. Plate by first dividing the salad mix evenly between portions, mounding in the center of each plate.  Top with hazelnuts, red onion, gouda cheese, and the black cod fillet.  Drizzle the remaining maple-Dijon vinaigrette.  Enjoy!


Updated July 9th, 2021

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