Wild-Caught Black Cod (Sablefish) with Chimichurri
Serves 4. Recipe by Peggy Fiandaca. Sablefish from Sena Sea
Ingredients -
4 skin-on center-cut wild-caught Black Cod. Also called Sablefish or Butterfish, 6 to 8 oz portions.
Fish Note –
Black cod has a rich, buttery flavor and a delicate, silky texture. It is higher than any other white fish in omega-3 content. Thanks to the extraordinarily high fat content, black cod is also a very forgiving fish to cook. It is nearly impossible to overcook, because it won’t dry out like other fish.
Fish Preparation -
Keep fish frozen until ready to eat
30 minutes to thaw in cold water with bag sealed
Once thawed, remove from packaging, rinse in cold water, and pat dry
Chimichurri Ingredients -
1 small red onion, finely chopped
3 cloves of garlic grated with a rasp (or finely chopped)
½ Fresno chile, finely chopped (these can be hot!)
½ cup parsley, chopped
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
2 teaspoons Kosher salt
1 ¼ teaspoon fresh cracked pepper
Directions -
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Mix together all chimichurri ingredients in a small bowl. Cover and chill at least 30 minutes.
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In a large skillet, add about 2 tablespoons of vegetable oil; sauté the black cod for 2 to 3 minutes on each side, until the internal temperature reaches 145 degrees F.
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Check for and remove any pin bones before plating. Place black cod over rice or sautéed spinach.
Enjoy this fun and informative Seafood & Wine Pairing episode of Big Blend Radio’s “Wine Time with Peggy” Podcast with Peggy Fiandaca of LDV Winery, and Sena Wheeler of Sena Sea. You can also listen/download it on Podbean.
Wine Pairing -
Pair with LDV Winery’s 2017 Grenache (barrel aged for 60 months in French oak) with nuances of ripe fruit and spice, Pinot Noir, or any medium-bodied red wine.
Learn more about LDV Winery at https://ldvwinery.com/
Listen to more Big Blend Radio “Wine Time with Peggy” Podcast episodes: https://wine-time-peggy.podbean.com/
