Here is a black cod dish inspired by Chef Nobu Matsuhisa, but probably not in the way one would think. The legendary chef’s arguably most popular recipe is Miso Marinated Black Cod. A preparation that is absolutely worth every accolade. We recently enjoyed his signature black cod fillet at Nobu Paris Las Vegas, along with several other incredible dishes.
But here, I am preparing Alaska black cod simply, sautéed with crispy skin. It is served over a complex broth inspired by Nobu’s cookbook Nobu West where he shares a soup made with watercress (or spinach), dashi, and soy milk.
Black cod’s silky-rich luxurious flesh and its contrasting crispy skin are complemented by the extraordinary broth where spinach brings bright earthy green flavor and color, dashi adds umami and hints of the sea, tamari for salty notes, soy milk for a light creaminess, and rice vinegar for acidity. Steamed white rice is served on the side, it is heavenly dipped in the spinach dashi. Micro watercress is a nod to Chef Nobu’s original recipe.
Alaska Spot Shrimp are special, sweet, and succulent. And if cooked correctly, they are luscious and much more tender than the common variety. So if you serve these beauties of the Pacific, you might consider making them the star of the dish: front and center. You can bury them under a rich creamy sauce or a spicy salsa and they would be great, but you just might be covering up a best kept Alaskan secret…Spot Shrimp.
They are truly Southeast Alaska’s hidden gem. Not only one of the world’s most responsibly harvested shrimp—caught in pots by small-scale fishermen—they’re also a gastronomic treasure.
With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. Seafood lovers will swoon.
This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.
Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!
Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.
Now it’s time for the People’s Choice Award.
Take a look at the 20 top contenders and cast a vote for the top taco.
My Midnight Sun Taco is unique and mighty delicious,
so please, take a taste with the eyes, and cast a vote here.
And if you are looking for inspiration to jazz up your own fish tacos,
head up to Alaska and check out the 19 other fantastic recipes!
The Midnight Sun Taco is one of 20 finalists, please scroll down,
it is the last one on the voting page. Voting open through March 15, 2011.
Panko Crusted Wild Alaskan Halibut Steak (Previously Frozen)
Shiso Red Jalapeño Ponzu Sauce
Baby Bok Choy/ Sweet Savory Red Miso Broth
how to ROCK the halibut in your freezer ROCK: (urban dictionary) to use. to make do with. usually to great effect.
Frozen fish has a new fan, me! We live in Southern California, we can walk to the docks where fresh fish arrives by the hour. Our local markets have fish that is flown in daily. Why in the world would I buy frozen fish? I don’t. I haven’t. Until now. The Alaska Fish Taco Recipe Contest inspired me to create a fish taco recipe using halibut & king crab. The problem: no fresh halibut available. The solution: wild Alaskan halibut steaks – wild, pure, all natural, and FROZEN.