Saturday, I went to fishermen’s Terminal to purchase Black Cod. Wild Salmon Seafood had fresh Black Cod at $14.99 per pound.
John and I were hosting our investment club for dinner. The star of the menu was this Alaskan fish we discovered in Maui under the assumed name of Butterfish. Black Cod is also known as Sable Fish. In Maui, we enjoyed Butterfish at Sansei, a local favorite for sushi. One of the people we shared dinner with that evening told us he prepared Butterfish for his men’s gourmet group, and received rave reviews. That is when I knew I would be preparing butterfish in my own kitchen when I got back to Seattle.
After a bit of research, I figured out that Butterfish is not the name of the fish used in this dish. It is actually a recipe, a way to prepare Black Cod. Several recipes turned up in my google search. White miso, sake and a bit a sugar were ingredients showing up in most of the butterfish recipes. I found one I liked on Aloha World One Recipes.
Black Cod is a fish with lots of omega 3 oils. This white fish is firm like halibut, however the oil content makes it a richer and more moist delicacy. The black skin contrasts with the pure white flesh of the fish. I cut the fillets into eight 5 ounce pieces, marinated them in the miso and baked them for about 25 minutes. Easy, light and delicacies, this fish will be a regular in my kitchen.
Wondering what else was on the menu? Appetizer included Julia Child’s Eggplant Puree — the real title is La Tentation De Bramafam and Mediterranean Tapendade. The first course was a fresh colorful salad called Fiesta Chopped Salad. The side dishes paired with the Butterfish included Lemon Rice and fresh asparagus. The grand finale was a pear and sour cherry crisp served with lemon honey whipped cream. I will need a separate post to describe the wine. Let me just say it was perfect.