Alaskan Black Cod Food

STEAMED BLACK ALASKA COD

Steamed Black Alaska Cod image

Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper

Provided by Bergy

Categories < 30 Mins

Time 22m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

3/4 lb alaska black smoked cod, skin on, bone still in
1 (355 ml) can lager beer, apprx 1 1/3 cups or 1 (355 ml) can water
1 cup water
3 tablespoons butter
salt & pepper

Steps:

Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
Pour Beer/water into the bottom half.
Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
When coked remove the skin& bones.
Lightly butter the flaked fish.
Add salt& Pepper.

Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 162.8, Carbohydrate 6.3, Protein 1

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Alaskan Black Cod with Hoisin and Ginger Sauces image

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Steps:

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

ALASKAN BLACK COD WITH ACACIA HONEY

Alaskan Black Cod with Acacia Honey image

Provided by Food Network

Categories main-dish

Time P1DT35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 (7-ounce) Alaskan black cod fillet pieces
2 cups acacia or other strongly flavored honey
3/4 cup grape seed oil
1 cup light soy sauce
3/4 cup white wine vinegar
1/2 pound spinach, thoroughly washed
1 clove garlic, chopped
Grated nutmeg
1 tablespoon butter
Salt and black pepper

Steps:

To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

WARMED SMOKED BLACK ALASKAN COD SALAD

Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

Ingredients

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

Steps:

In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

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