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Bringing Healthy and Delicious Black Cod Into Your Kitchen

Eating fish a few times a week has been associated with good heart health because it contains omega-3 fatty acids, as well as minerals and proteins that boost the nutritional value of your meals. Adding Alaska black cod is not only a good choice for dietary reasons, but also because it is an easy fish to prepare. The texture lends itself to a wide variety of styles, from Asian to American, and there are lots of different ways to cook the fish as well.

One of the easiest options is roasting, as you can prepare a meal for four using fillets in less than 20 minutes. While the oven is preheating, saut? slices of onions and leeks in melted butter. Add a bit less than a cup of cider to the pan, and cook it down until most of the liquid has evaporated. After coating the bottom of a pan with a bit of olive oil, add the veggies before arranging the fillets of Alaska black cod on top. Around ten minutes in the oven should do the trick, as you want to achieve a flaky texture without drying it out. This dish goes great with a mixture of veggies on the side, a salad of greens, or a more filling option such as potatoes.

If you have a bit more time, you can give Alaska black cod an Asian touch and making a recipe that uses miso and mirin, two seasonings that are traditionally found in Japanese cuisine. Preparation requires a bit of planning ahead of time, as the fillets should be marinated overnight in a mixture of the reasons, ginger, garlic, and sugar. The next day, after setting your broiler to ‘high,’ put the marinated fish on a baking sheet and grill them until the skin becomes crisp, turning them over once. Meanwhile, you can create a mixture of veggies by saut?ing garlic and broccoli in olive oil and a bit of soy sauce. Then, simply serve each delicious fillet atop a bed of veggies and enjoy this delicacy.

Yet another recipe involves poaching, which is a great method for bringing out the delicate flavor and texture of this fish. First, saut? bell peppers, garlic, celery, and onion until they are tender, and then add white wine and saffron. Then add veggie or chicken stock and simmer the mixture. Set this aside, and prepare the fillets by cooking them in olive oil on the stove. Separately, prepare couscous by adding broth that has been brought to a boil. Serve the Alaska black cod atop the couscous and spoon the saffron broth around it, and savor each bite.