Just got some beautiful black cod in the door.  Filleted one up and put it in the case. It looks stunning. Creamy White, firm and moist, if nobody takes this fish home for dinner, I’m pretty sure we’re going to split it up between all of our mongers down here.

Black Cod is one of the favorites here at City Fish. Over the last few years, it has come into fashion, appearing most notably on the menus of New York’s Nobu. Chef Nobu Matsuhisa’s signature Black Cod dish is marinated in Sake and Miso, for sometimes as much as three days, and then served after searing. With a high oil content and solid foundation, black cod is an easy and sustainable choice for the home cook who wants to try their hand at a fancy recipe. Since we did a recipe the other day with soy and miso, I’m going to adapt it a little bit from the home recipe that I use, to give it a little extra kick.

In addition, if you’re down in the market, this gives you the opportunity to take advantage of things that you might not normally use. I’ve done this with a quick, fresh salad of pickled daikon, just shredded fine. Add a little cucumber, and it’s the most refreshing accompaniment that you can have to this delicious dish of fish.

Black Cod is a fish that is caught on the longlines of Halibut Fisherman. Long considered bycatch, someone had the bright idea to market it as a sustainable alternative to Chilean Sea Bass when that fish was going through tough times. It is known for being caught in an ethically and ecologically responsible manner, with stocks in Alaska being certified as such. Its high oil content makes it ideal for everything but poaching, and for the novice cook, there’s no way that you can overcook it. Trust me, I’ve tried. It’s exceedingly healthy, and it is full of Omega 3 fatty acids. Healthy, sustainable, delicious. What more could you want?

Ponzu-Chili Marinated Black Cod with Daikon and Cucumber Salad

1 side of Fresh Black Cod Fillet, Skin On, Scaled (We’ll do it for you if you ask. Don’t Miss Out), about 2 lbs.

1/4 Cup Ponzu (citrus soy sauce)

1 Blood Orange, zested and juiced (Frank’s Produce)

1/4 cup Rice Wine Vinegar

two dried chiles, crushed (During the summer season, Alvarez Farms down at the market has excellent ristras and strings of chiles, and I’ve been using the dried string all winter long for flavoring everything I can think of)

Chopped Ginger

3 Cloves Garlic, rough chopped

1 TBSP light mustard

All the liquid ingredients are like a salad dressing. Blend them up. Pour them over the cod, and seal it up in a bag, put it in your fridge, and forget about it for a day or two. By the time you’re ready to use it, it will be so succulent that everyone will be asking you, “Hey, how’d you become such a good cook?” Shhhhhhhh. It’ll be our secret. Nobody has to know.

For the salad:

1 Daikon Radish

1 Cucumber

Rice Vinegar- 1/4 cup or so. Just enough to dress the salad.

Sesame Seeds- a little bit

Wasabi- a little goes a long way

Shiso powder, or Shiso Furikake (Available at your local Asian Market)

Peel the Daikon, the large white Radish, and slice thin or use a mandoline to cut it into thin strings. Do the same with the cucumber. Put them in your salad bowl, and toss with the other ingredients, whisked into a dressing.

Let it sit for an hour or so, and serve sprinkled with some of that orange zest.

For the Black Cod:

Preheat your oven to 400. As for the fillet, remember that? From yesterday? Take it out of the fridge and pat all of the marinade off of the fillet. In an ovenproof skillet on medium high with a little oil in the bottom, sear it first on the skin side for two minutes, then flip it over, and throw the whole thing in the oven for ten minutes.

Pull it out, serve alongside or on top of the daikon salad, topping with a little tobikko caviar and orange zest. You’ll be glad you did.