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Halibut’s Here, But There’s A pair of Better Choices By Seared Lightly When it comes to whitefish, the marketers would have you celebrate the new Halibut season. However this piscatorial category offers a pair of better choices in Chilean Sea Bass and Black Cod. Both Chilean Sea Bass and Alaskan Black Cod have a far higher fat content than Halibut, making them the epitome of moistness when cooked, while Halibut has a tendency to dryness and needs to be sauced. Chilean Sea Bass has been recertified as legal catch by the Marine Stewardship Council watchdogs after being banned from the market as an endangered species thanks to uncontrolled fisheries throughout the far southern seas. Now a closely monitored fishery just north of the Antarctic continent from the UK-administered South Georgia island is supplying demand. The quarry was originally known by the unglamorous name of Patagonian Toothfish. It grows to over 400 pounds in these frigid waters and is rich, moist and tender with easily-flaking flesh. The high fat content makes it very difficult to overcook and it’s perfect for broiling, grilling or sauteing. However, this delicacy comes at a retail price exceeding $20/lb. The Sea Bass taste and cooking advantages are also available with Black Cod, which is priced at least 1/3 lower and always available fresh in our market, while Sea Bass is flash frozen at sea after being caught on long lines. The Cod, weighing an average of 10 pounds each, is snared in baited pots sunk to the bottom beneath cold Alaskan waters. Rum-spiked Citrus Sea Bass This recipe provides an easy ‘islands’ flavor and was supplied by a local fish monger in the Whole Foods store. It serves 4. 3 tbsp extra virgin Olive Oil 2 garlic cloves, minced
In small bowl, stir together all ingredients except fish. Rub fish with bowl mixture, refrigerate for 30 min. Heat grill, grill fish over medium heat, turning once, 5 min./side. Thai Spiced Sea Bass Amount of Green Curry Paste used will vary the heat in this dish. Serve with steamed Jasmine Rice. Serves 4. ½ cup Coconut Milk 2 tbsp Green Curry Paste (or less for mildness)
Combine Coconut Milk with Green Curry Paste, set aside. Heat oil in large skillet over medium heat. Add fish, saute’ 2-3 min./side. Add Bell Pepper strips, saute’ 1 min. Add Curry/Coconut mixture, Fish Sauce, Lemongrass & Basil, cover, simmer 3-4 min. Kasu Black Cod This recipe has been published here before. It is the signatiure dish of Ray’s Boathouse waterfront restaurant in Seattle. It is based upon a Japanese method which employs Kasu Paste made from the residue of fermenting Sake’ and is readily available at many Asian markets, including the Uwajimaya store on Beaverton-Hillsdale highway in the Portland area. It takes time, but is well worth the effort. Two 2 ½ pound Black Cod fillets, skin on, cut into four pieces
Place fillets skin side down in shallow dish. Sprinkle generous layer of Salt over the fish, cover with plastic wrap, refrisgerate 24 hours. Rinse Salt from fish, pat dry and return to dish. Stir togeter Kasu Paste and Sugar in a small bowl, stir in water, pour over fish, cover with wrap and refrigerate another 24 hrs. Heat your grilling surface, remove fish from marinade, allowing excess to drip off. Grill fillets no more than 5 minutes per side, serve with Ginger slices as garnish. Note that doing this over hardwood charcoal brings out maximum flavor. Note: Check your seafood counter for smoked Black Cod....We consider this treatment to die for! If you have an outdoor smoking oven, soak fresh BC fillets for 4 hrs. in a brine of Brown Sugar, Rock Salt & Water and smoke over freshly cut green Vine Maple shoots. © 2007 Oregon Magazine |