Recipe by Chef Jeremy Bringardner
Courtesy of our partner, Alaska Seafood Marketing Institute.
“Cod is moist, firm, flaky, and slightly sweet. I like it in this starter, as it takes on all the subtle flavors of the citrus, jicama, avocado, cilantro, and pepitas, without overwhelming them.” - Chef Bringardner
Enjoy your dining experience with our wild Alaskan sablefish (black cod) symphony of flavors. Celebrate wild Alaskan sablefish's deep flavor with lemon, avocado, jicama, and Fresno chile vinaigrette. This delicious meal masterpiece perfectly blends Alaskan fish flavors and textures. Experience refined freshness with every bite.
Servings: 4
Ingredients
4 tbsp Fresno chile peppers stem removed, finely diced
2 tbsp red onion, fine dice
½ cup lemon juice, freshly squeezed
½ cup extra-virgin olive oil
1 tsp agave, light
1 tsp salt
4 wild Alaskan sablefish (black cod) fillet portions, salt & pepper on each
1 tbsp rice bran oil or 75/25 oil blend (75% canola/25% olive oil)
2 tbsp butter
1 garlic clove
3 thyme sprigs
1 small jicama, peeled
1 ruby red grapefruit
1 navel orange
1 cara cara or blood orange
2 avocados, sliced
¼ cup cilantro, washed, coarsely chopped
¼ cup toasted pepitas, unsalted, lightly chopped
Directions
Fresno Chile vinaigrette
• Add the diced Fresno and onion to a small mixing bowl with the lemon juice, olive oil, agave, and 1 tsp salt. Whisk to combine.
Pan seared Wild Alaskan sablefish (black cod)
1 Lay the wild Alaskan sablefish (black cod) fillets out on a cutting board, cut into 4 equal portions, and pat dry with paper towels. Season both sides with salt and pepper.
2 In a preheated pan on high heat, add oil and swirl to coat the bottom of the pan. When the oil starts to smoke, carefully add the wild Alaskan sablefish (black cod) portions to the pan. Cook for 3-4 minutes or until golden brown on the first side, then flip and continue cooking about 2-4 minutes more, depending on the thickness of the fillets. When the wild Alaskan sablefish (black cod) is just about cooked through, smash a garlic clove, and add it to the pan with the butter and the thyme sprigs. As the butter melts, tip the pan so the garlic and thyme infuse the butter, and baste the wild Alaskan sablefish (black cod) for 15-20 seconds.
3 Transfer the fish to a warm plate to rest.
4 For the citrus fruit, supreme the segments and discard the core.
5 Scoop the avocado out of its peel, and discard the pit. Lay the avocado out on a cutting board, and season with a squeeze of lemon juice, and a few pinches of salt. Cut into large chunks.
6 For the jicama, peel, then shave very thin on a mandolin. Stack up the jicama slices and cut to roughly 1" by ½" tiles. Toss 2 cups of cut jicama with ¼ cup of the vinaigrette and scatter across the center of 4 chilled plates.
To serve
1 Scatter a few chunks of each type of citrus over the jicama. Repeat with the avocado chunks, creating a colorful mosaic with the citrus.
2 Transfer one piece of cooked wild Alaskan sablefish (black cod) to each plate, stacking it atop the center of the mosaic. Drizzle the resting juices over the top of the wild Alaskan sablefish (black cod). Vigorously whisk or stir the vinaigrette, then drizzle 2 tablespoons over each plate, dressing the avocado and citrus, as well as the wild Alaskan sablefish (black cod). Sprinkle the chopped pepitas and chopped cilantro over the entire plate to garnish.
Good to Know STORY
Wild Alaskan sablefish (black cod) stands out for its rich flavor and buttery texture, making it a favorite in global cuisines. Notably popular in Japan, this fish is versatile, adapting well to various cooking methods. Its high omega-3 content contributes to its nutritional value. Alaskan fisheries prioritize sustainability in harvesting. In the past, methods like smoking and drying were used for preservation. Recognized for its exceptional taste, sablefish's nutrient-rich profile and cultural significance highlight its importance in both traditional and innovative culinary creations.
*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.
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