Recipes from the Captains

Miso Black Cod

Ingredients:

1/4 Cup sake

1/4 Cup mirin

1/4 Cup white miso paste

3 Tablespoons of granulated sugar

2 Pounds of black cod (sablefish)

Instructions:

Two to three days ahead of time make the miso marinade and prep the fish. Bring mirin and sake to boil in a medium saucepan and boil for 20 seconds.
Turn heat to low and add miso paste and whisk. Once the miso is dissolved return to high heat.
Add sugar slowly whisking constantly so it does not burn to the bottom of the pan. Once the sugar is completely dissolved remove from heat and allow to cool to room temperature.
Pat black cod fillets dry and place in a glass dish or gallon plastic bag. Add the miso marinade to the dish and cover. Let sit to marinade for 2-3 days.
Preheat the oven to 400.
Heat an oven proof pan (cast iron is great for this) over medium-high heat on the stove top and lightly oil it.
Remove fillets from the dish or bag and allow excess miso to drip off of them.
Place fillets skin side up and sear for 3 minutes or until the bottom turns brown.
Flip fillets and cook for an additional 2 -3 minutes until browned and even a little blackened.
Transfer skillet to oven and cook 5-10 minutes. Serve with rice and greens.

Smoked Sablefish Charcuterie

Ingredients:

1/4 - 1/2 Pound of smoked sablefish (black cod)

1/2 Pound Cured meats

1/2 Pound various cheeses, always good to get a variety as in my experience people are picky when it comes to cheese

1/4 Pound olives and Nuts

1/2 Pound fruit raspberries, apples, blueberries, and grapes are classics

1/4 Pound dried fruits, apricots and dried pineapple are always great

3-4 Types of crackers or small slices of bread

2 Types jelly or jam

Instructions:

Arrange all above ingredients on a large cutting board or platter in an appealing way. Serve.

We suggest pairing the smoked sablefish with sweet and salty options on the platter as it has a buttery, rich taste.