Wild Alaskan Black Cod (Sablefish) is one of my all-time favorite types of fish to eat.
It is so silky and creamy that you would think you are eating a stick of butter! Maybe that’s why one of its more common names is “Butterfish?!”
Besides being creamy and delicious, Black cod is rich in omega 3 fatty acids, B12, and protein.
One of the traditional ways to prepare and eat this fish is smoked, and put onto a bagel – NY Style. As a native New Yorker with Jewish heritage, that’s how I grew up eating it.
But, there is another traditional way to eat it in Japanese culture, and that is to marinate it in miso and bake it. That makes this fish taste smokey and sweet.
And, if you pair this recipe with a side of Sauteed Brassica vegetables you’ve got one heck of a nutritious and delicious meal!
- 1 tbsp. sweet miso
- 1 tbsp. organic mirin cooking wine
- 1-2 tsp. grated ginger juice
- ¼ cup organic shoyu
- ¼ cup water
- 4, six oz fillets Black Cod (Sable)
- Scallions, minced
- Combine miso, mirin, shoyu, ginger and water.
- Marinate fish fillets 35 minutes or overnight in the refrigerator.
- Preheat oven to 375°.
- Place cod into a baking pan with the marinade on top of the fish.
- Bake 10-15 minutes (approximately 10 minutes per inch of thickness).
- Remove fillets from the oven and set onto a plate.
- Spoon some of the cooked/baked marinade on top.
- Garnish with scallions.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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