Braised black cod

Here's a recipe from Home&Garden (1985 Sunset Publishing Corp and 2008 Gale, Cengage Learning ) with a little twist and heavier hand with the garlic by my dear hubby - it's delicious and different -

  With our seas being depleted of food source, black cod is being looked upon as a very edible fish.  It is my favorite smoked fish.  On the east coast of the USA is is sold as butterfish, sablefish, or Alaskan cod.  

Serve this dish with boiled new potatoes or brown rice.  Also a side salad of sliced cucumbers and fresh tomatoes is fabulous with this dish.

Ingredients: ( 4 servings )

1/2 c minced green onion

1/4 c each soy sauce and dry sherry ( use no sugar soy sauce and remember as you cook the sherry the alcohol dissipates. )

1 lg clove garlic minced or pressed ( we used 3-5 cloves garlic )

1/2 tsp grated fresh giner

1 1/2-2 lbs black cod fillets that are about 3/4 inch thick

1 Tablespoon vegetable oil ( we only used 1/2 Tablespoon of this oil)

1 Tablespoon sesame oil (we substituted 1.5 Tablespoons Hot Chili Oil - which we highly recommend )

Wok or Frying Pan

Wide Spatula

In a bowl, mix onion, soy sauce, sherry, garlic, and ginger.  Add fish turning to coat all sides.  Cover and chill 1-1.5 hrs turning occasionally.

Place 10-12 inch frying pan ( we used our wok ) on high heat.  When the pan is hot add the oils.  Lift the fish carefully out of the marinade, draining it; reserve this marinade.  Add fish to the hot pan and cook, uncovered to brown on both sides ( This takes only about 5 minutes total! ). Use the spatula to turn the fish carefully or it will fall about easily.  

To the reserve marinade, add the sesame oil ( this is where my husband substituted the hot chili oil ) then pour over browned fish in the pan.  Cook on high heat, uncovered, until marinade is almost evaporated.

Carefully lift fish from pan and serve with pan juices, the small potatoes or rice.