Black Cod over Fresh Fettuccine in Dashi Broth

Black Cod over Fresh Fettuccine

Black Cod over Fresh Fettuccine in Dashi Broth
Shiitake, Castelvetrano Olives, Fried Garlic, Chives

Here’s another excellent dish inspired by Nobu Matsuhisa, where he gives Japanese noodles in hot broth a Western twist by substituting Italian pasta.

Since there are but a few ingredients – where olives play a big role – choose super-tasty, buttery, meaty Castelvetrano olives. And the pasta has to be fresh, not dried, where the tender velvety texture is heavenly in the savory umami-rich dashi broth. Flavorful earthy shiitakes are wonderful in this dish, oyster or chanterelle mushrooms would work also, however common button mushrooms would be way too boring. Lastly, the star is black cod (aka sablefish), with its silky-rich luxurious flesh and its contrasting crispy skin.

Black Cod over Fresh Fettuccine Recipe

Continue reading “Black Cod over Fresh Fettuccine in Dashi Broth”

Brezza Las Vegas Style “Pan-Seared Fish”

Market Fish Inspired By BrezzaPan-Seared Fish
Black Rice, English Peas
Meyer Lemon Lobster Butter
Micro Greens

Black Cod, Black Rice

We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.

The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.

Resorts World Las Vegas
Resorts World Las Vegas

EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.

Continue reading “Brezza Las Vegas Style “Pan-Seared Fish””

Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

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.

Alaska Sablefish Recipes

Glacier Bay, Alaska
Glacier Bay, Alaska

Continue reading “Alaska Sablefish, Two Ways”

Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe

Continue reading “Roasted Sablefish, Butternut Squash and Bok Choy Curry”

Entertain with Panache

fish in parchment, saffron cream sauce

Black Cod en Papillote
Red Lentils & Leek, Carrot, Yellow Squash, Zucchini
Saffron Cream Sauce

Recently we gave a local upscale restaurant another chance. The place has a spectacular view of the Pacific and a bold imaginative menu. Unfortunately, though pleasant enough, the service misses the mark lacking attention to detail. And while there is nothing wrong with the food per se, the kitchen cannot seem to execute the dishes that sound so wonderful. They arrive at the table lacking finesse and vibrancy. One of the items that sounded promising was a seabass en papillote. The concept was terrific but the dish sadly, was just average, which then prompted me to recreate it at home.

This Black Cod en Papillote turns out to be a fabulous dish for entertaining with panache. All the components can be prepped ahead of time, just let everything come to room temperature, assemble on the parchment paper, crimp, and bake. Simply lift the packets from the baking sheet to the dinner plate. Serve warm saffron cream sauce on the side. The uniqueness of serving the entire main course in parchment plus the addition of a fresh green salad makes this a delightful meal to serve to company.

I like to use a fish with high fat content for baking in parchment. Since the wrapped fish cannot be checked for doneness without opening the package, the fat offers a buffer against overcooking. Black cod is a certified sustainable seafood and also excellent for this preparation. Its silky rich meat with a distinctive sweet flavor and flaky texture is perfect cooked “en papillote.”

Cooking fish and vegetables en papillote is traditional, but it’s the red lentils that provide a surprising layer of flavor and texture, perfect for soaking up the juices. In the sealed package the flavors and perfume of the four vegetables – carrots, leeks, yellow squash and zucchini – mingle with the cod. Finally, the saffron cream sauce is an adaptation from vegan Chef Tal Ronnen. It is dairy-free and has no cholesterol. Just a couple tablespoons add a bright exotic note. It can be made ahead, and gently reheated.

Black Cod en Papillote Recipe

Continue reading “Entertain with Panache”