Tag: black cod
Chipotle Fish Tacos with Tomato Salsa
Easy, flavorful and quick meal to make through the week or for company on the weekend!
- 1 pound black cod or any other fish of choice, cut into fillets
- 2 teaspoons chipotle in adobo sauce
- 1 teaspoons chipotle powder
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Juice of half a lemon
Mix the adobo sauce, chipotle powder, olive oil, salt and lemon juice in a small bowl. Marinate the fish with the mixture for 2 hours.
Place on a lined cookie sheet and broil in oven for 4 to 5 minutes till the fish is just cooked through (cooking time will vary according to the fillet size).
- 1 cup cherry tomatoes, cut in half
- 1 small shallot, chopped
- 1 garlic clove, chopped
- Juice of one lemon
- 2 teaspoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- ¼ cup cilantro, chopped
- Small corn tortillas
Heat the tortillas and place the cooked fish fillets and top with tomato salsa.
Fish Tacos
I love making fish tacos with all different varieties of fish. This one in particular is quite delicious. My husband’s favorite fish is black cod, also known as sable fish. It is super buttery and very flavorful- not fishy at all- which he doesn’t like. I usually cook this fish marinated in miso.. but this preparation is very different. I felt like eating fish tacos and I had this fish in my freezer and decided to use it. The tacos came out really well, especially topped with the yummy salsa- enjoy!!
- 1 pound black cod or any other fish of choice, cut into fillets
- 2 teaspoons chipotle in adobo sauce
- 1 teaspoons chipotle powder
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Juice of half a lemon
Mix the adobo sauce, chipotle powder, olive oil, salt and lemon juice in a small bowl. Marinate the fish with the mixture for 2 hours.
Place on a lined cookie sheet and broil in oven for 4 to 5 minutes till the fish is just cooked through (cooking time will vary according to the fillet size).
- 1 cup cherry tomatoes, cut in half
- 1 small shallot, chopped
- 1 garlic clove, chopped
- Juice of one lemon
- 2 teaspoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- ¼ cup cilantro, chopped
- Small corn tortillas
Heat the tortillas and place the cooked fish fillets and top with tomato salsa.
Spicy Chimichurri Sauce
Delicious is what I think of when I look at this vibrant sauce. It is full of flavor and best of all- goes with all sorts of meats and even vegetables.
It is my version of a chimichurri sauce which is popular in Argentina, Uruguay, Nicaragua and Mexico. It is mostly used as a sauce for grilled meat and even as a marinade.
Good friends were coming over for dinner and I wanted to barbecue but keep it simple. I had a huge piece of a boneless rib eye steak and I also bought my husband’s favorite fish- alaskan butterfish or also known as black cod. Thankfully our local fish monger (Freemans) now carries the fish regularly.
I bought some corn to grill and potatoes to roast in the oven- and thats it. I grilled the meat and the fish and served it with this delicious sauce. It complimented the steak as well as the creamy fish.
The sauce is simply made with cilantro, parsley, lemon juice, orange juice, garlic and my secret ingredient- ancho chili powder. I love using that spice in sauces and marinades- it gives everything a delicious smoky flavor.
Try this spicy chimichurri sauce- you will want to eat it everything in the fridge…
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Miso Marinated Black Cod with Bok Choy Fried Rice
This is now my favorite fish- all time favorite!! My husband has been obsessed with it for many years- actually since he ate it at Blue Ginger- Ming Tsai’s restaurant in Boston. I recently found it at our local fish store. I was so excited to bring it home and cook with it. Wasn’t sure what I was going to do, so, I decided to look at the Ming Tsai’s recipe. Since it was quite complicated, I used it as my inspiration. I bought white miso paste- which I have discovered, is a great ingredient to use. It gives the dish a very mild and complex flavor. I marinated it in miso, mirin, ginger and sugar. Kept it in the fridge over night and then broiled it. It melts in your mouth- the most delicious, buttery flavored fish you will every have- guaranteed!
When we were at Blue Ginger recently, I ate their other signature dish- Lobster fried rice. It was very flavorful and delicious. The flavor that stuck in my mind was the butter in the jasmine rice- it came through really well, especially with the lobster. I wanted to replicate that for the bok choy fried rice I was going to make. I decided to saute the rice with a combination of oil and butter and then cook it in chicken broth. Once the rice was cooled off, I took the left over fish marinade and used it as the base flavor. I added the bok choy with salt and pepper. It is a very simple dish- but extremely flavorful. The fish marinade gives it a great earthy flavor. The buttery rice goes really well with the chopped bok choy. If you have never cooked with this vegetable- you must! It’s delicious- it reminds me of eating cabbage and broccoli rabe. The crunch is great and the flavor is mild and goes great in Asian dishes.
My husband was thrilled to eat this meal- reminded him of the Blue Ginger experience! Now, it is an expensive fish to buy but it is a lot cheaper than what you would pay at a restaurant. With the money you save, you can buy a great bottle of wine and make it a fantastic meal!