Best Sautéed Alaskan Black Cod With Endive And Hazelnuts Recipes

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Alaskan Black Cod with Hoisin and Ginger Sauces image

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Steps:

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

SAUTéED ALASKAN BLACK COD WITH ENDIVE AND HAZELNUTS

Sautéed Alaskan Black Cod with Endive and Hazelnuts image

Black cod, despite its name, is not a true cod. Its other names-sablefish and butterfish-suit it better: its texture is as silky as sable, its flavor as rich as butter. I love the Japanese pairing of black cod and miso, but in this recipe, black cod gets a French treatment, a smothering with hazelnut brown butter. Ask your fishmonger where the black cod is from. It's overfished in California and Oregon so look for black cod from Alaska, where the commercial fishing is better regulated. Black cod has a single row of bones that is very difficult to remove when the fish is raw. You can ask your fishmonger to remove the bones or cut them out yourself before cooking. Or just cook the fish bones and all; it's easy to spot them and eat around them.

Number Of Ingredients 10

Ingredients

6 fillets black cod, 5 to 6 ounces each, bones removed if possible
1 lemon, zested
1 tablespoon plus 2 teaspoons thyme leaves
1/4 cup sliced flat-leaf parsley
1/2 cup blanched hazelnuts
6 Belgian endives
10 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon granulated sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours or overnight.
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
Preheat the oven to 375°F.
Toast the hazelnuts on a baking sheet 10 to 12 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
Remove any wilted or brown outer leaves from the endives. Slice off the root ends, and separate the endives into spears. Arrange the endive into stacks of five, and cut each stack in half lengthwise.
Heat a large sauté pan over high heat for 1 minute. Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme. (You may need to do this in two pans or two batches. Divide the ingredients accordingly if so.) Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Sauté over medium heat about 4 minutes, until the endive is slightly caramelized and softened. Turn off the heat, and leave the endive in the pan while you cook the fish.
Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's just cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little. Remember, the fish will continue to cook a little more once you take it out of the pan.
Transfer the endive to a warm platter, and wipe out the fish pan with paper towels. Heat the pan over medium-high heat for a minute. Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty. Turn off the heat, wait 30 seconds, and add the hazelnuts. Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice. Stir in the remaining 2 tablespoons sliced parsley.
Arrange the fish over the endive. Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks. Spoon the butter over the fish.