Good Fish Dishes Out Good Recipes

I’m probably not terribly unique in that I know how good fish is for me and yet I don’t eat nearly enough of it. Which is to say I usually fail to consider seafood when contemplating what to make for dinner. It somehow doesn’t register as a versatile protein with which I can get creative, which is silly considering how many excellent seafood options there are to be had. I think what it comes down to is my own limitations in thinking up what to do with it.

I can say without a doubt that the two sea dwellers I’ve made at home most frequently over the years would be shrimp and salmon. While either can be prepared numerous ways, it’s easy to get stuck in a rut and to lose interest after too much of the same. And yet I’ve steamed clams and mussels, basted crab legs, and seared scallops. I’ve grilled trout, broiled tuna, and fried halibut. I’m not inexperienced with seafood at home, I just haven’t felt comfortable enough with it to incorporate it fully into a weekly meal.

Enter Good Fish.

While working on this incredible cookbook, I found myself wanting to try all of the recipes. Every single one sounded amazing, and I even had the pleasure of tasting a few of the dishes when attending a photo shoot. (This former scallop-hater started singing a different tune after reluctantly accepting a bite of the Scallop Crudo.)

Now I frequently refer to the cookbook for ideas, and more than that, I refer to it for reassurance. Author Becky Selengut doesn’t give me the chance to doubt my ability to pick out the best piece of fish (the information is right at my fingertips), and she encourages me to get outside my comfort zone and give something different a place at my table. She’s even created a series of videos for preparation techniques that are hard to explain in writing. On top of that, I can feel good about eating the seafood featured in the book because they are all sustainable choices. There is no excuse for being ignorant anymore.

Check out Becky’s seafood technique videos at http://www.goodfishbook.com/gfb/index.asp

And so it was with confidence and excitement that I made my first trip to Mutual Fish to purchase a fillet of black cod—a fish I had yet to try. If Becky says it’s so rich that it could be substituted by a stick of butter, then it has to be pretty incredible, right?

I was not disappointed. The flesh was soft, moist, fatty, and smooth. It was definitely buttery, and yet the flavor was so subtle (not at all fishy) that the meat really acted as more of a base for the other ingredients. If you haven’t tried it yourself, I highly recommend running home to do so immediately.

I fully intend to make every black cod dish in the book, and I won’t stop there. The mouthwatering recipes and glorious photographs have given me just the inspiration I need to make good fish (old standbys and newcomers alike) welcome in my kitchen on a more regular basis.

Roasted Black Cod with Bok Choy and Soy Caramel Sauce

Serves 4

5 ounces red cabbage, thinly sliced (about 2 cups)
2 large bulbs bok choy, halved
2 small tomatoes, halved
Salt
4 green onions, white and green parts cut into 3-inch lengths
4 teaspoons toasted sesame oil
4 teaspoons seasoned rice wine vinegar
4 slices lime
1 serrano chile, sliced (optional)
1 pound black cod fillet or steaks, cut into 4 equal portions
1/2 cup Soy Caramel Sauce*
4 cups cooked rice

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.

You’re going to make 4 separate piles on the foil. Each pile will get 1/2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions. Drizzle each pile with 1 teaspoon sesame oil and 1 teaspoon rice wine vinegar. Top with a lime slice and sprinkle with some chile pieces. Roast the vegetables in the oven for 20 minutes, or until they are soft and lightly browned around the edges. Keep the oven on.

Remove the pan from the oven, place one piece of black cod, skin side down, on each pile, and drizzle 1 tablespoon soy caramel sauce on each piece of fish. Roast for another 8 to 10 minutes or until a press of the finger reveals a sliding away, ever so gently, of the fish into the beginning of individual flakes. Serve with the rice and remaining soy caramel sauce.

Pairing: An Oregon pinot gris, such as Eyrie Vineyards 2007, Willamette Valley, or a Savennières from the Loire Valley in France.

*Soy Caramel Sauce is referenced in a couple of recipes in Good Fish and pairs well with any number of dishes. Pick up a copy of the book to get the recipe!