sablefish Archives - Taste With The Eyes

Black Cod over Black Rice

Miso Glazed Black Cod over Black Rice
Shredded Carrot Salad, Peas, Pea Shoots
Lemon Soy Emulsion

Black cod, also known as sablefish, is brushed with a miso glaze that complements the fish’s luscious buttery flavor and silky melt-in-the-mouth texture.

Black rice, with its nutty flavor, chewy texture, and striking dark purple-black color, is paired with peas for a colorful and classic combination. A zesty carrot salad adds brightness and crunch, while a lemon soy emulsion brings vibrant, salty, umami notes.

The combination of rich miso-glazed black cod, contrasting black rice, fresh carrot salad, and sweet green peas, results in a visually stunning, Asian-influenced dish that’s both simple and impressive. And fresh local pea shoots add mild spring pea flavor and make the whole dish pop!

Black Cod over Black Rice

Black Cod over Black Rice Recipe

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Smoked Sablefish Omelette

🐟 🍳 Smoked Sablefish Omelette 🍳🐟
with
Fried Capers, Cream Cheese, Red Onion, Jalapeño, Dill, Horseradish

Let’s do brunch! Fans of my Sable Bagel will adore this Smoked Sablefish Omelette made with mostly the same ingredients. The result is a hearty, protein-packed omelette with the luxurious taste of smoked sablefish, tangy cream cheese, briny fried capers, crisp red onion, spicy jalapeño, and herbaceous fresh dill.

Smoked Sablefish Omelette Recipe

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Roasted Sablefish, Chardonnay Cream Sauce, Caviar

Roasted Sablefish, Chardonnay Cream Sauce, Caviar
and
The Multi-Course Dinner Party

This refined Roasted Sablefish & Caviar dish is ideal as the Fish Course at a multi-course dinner party. Its richness is balanced by a modest portion size, making it a perfect addition without overwhelming the palate.

Hosting a multi-course dinner at home offers an intimate and curated dining experience, where guests are treated to a series of thoughtfully prepared dishes that flow seamlessly from amuse-bouche to dessert.

It provides an opportunity to showcase culinary creativity, entertain guests in a relaxed setting, and guide them through a journey of flavors, textures, aromas, and presentations over the course of the evening.

To create a contrast in textures, one might include a mix of soft, crispy, creamy, and crunchy elements across the courses. For example, a creamy soup is followed by a crisp salad which acts as a palate cleanser before moving onto the richer fish course.

Balancing flavors is just as important. Savory, sweet, sour, salty, and umami elements can be incorporated throughout the meal. Each course should have its own distinct flavor profile, and ingredients and cooking methods are varied to avoid repetition.

The meal begins with lighter courses and gradually progresses to more substantial dishes. By dessert, something overly rich would be overwhelming, making a meringue with fruit the perfect light and refreshing conclusion to the multi-course experience.

For example:

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Sable Bagel

🐟 🥯 Sable Bagel 🥯 🐟

Often overshadowed by the ever-popular smoked salmon, smoked sablefish is an under-the-radar gem, prized for its silky buttery texture and savory smoky depth of flavor. A Sable Bagel is a great way to showcase the sable. It offers an indulgent combination of flavors and textures that make it a standout among smoked fish bagels.

This toasted sable bagel features a layer of cream cheese topped with red onions, tomatoes, sliced new pickle, and capers, creating a refreshing and contrasting open-faced sandwich. A touch of horseradish and jalapeño rings add a spicy kick.

Sable Bagel

We brought home a couple great bagels, take-out smoked sablefish, and new pickles from our favorite deli here in Vegas, The Bagel Cafe. All their hand-sliced smoked fish are flown in weekly from Brooklyn, N.Y.

Sable Bagel Recipe

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Morimoto’s Black Cod

Morimoto's Black Cod

Morimoto’s Black Cod
Gindara Nitsuke

Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.

Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”