PACIFIC NORTHWEST
SEAFOOD
BACALAO NEGRO
SILVESTRE, SOSTENIBLE, SANO, DELICIOSO
Also known as Black Cod
BACALAO NEGRO
Anoplopoma fimbria
HONEY SOY SABLEFISH
SABLEFISH PASTA
SABLEFISH RISOTTO
MISO BLACK COD
MISO BLACK COD BITES
BLACK COD & CHORIZO STEW
Oven Baked Honey Soy Sauce Glazed Sablefish
YIELD Serves 4 | TIME Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
INGREDIENTS
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⅓ cup (80 ml) light soy sauce
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2 tablespoon (30 ml) dark soy sauce*
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1 teaspoon (5 ml) liquid Maggi seasoning* (optional)
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1 teaspoon (4 g) sugar
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1 pound (450 g) sablefish, cut into 4 portions and patted dry
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2 teaspoon (10 ml) vegetable oil
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3 tablespoon (45 ml) honey
*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
PREPARATION
Step 1
Combine the soy sauces, Maggi, and sugar in a shallow bowl, and marinate the sablefish for at least 15 minutes, ensuring the fish is completely covered by the marinade.
Step 2
Preheat the oven to 450° F while the fish is marinating, and line a baking sheet with foil. Brush the sheet with vegetable oil.
Step 3
Remove the sablefish from the marinade and place the filets on the prepared baking sheet. Mix 1 tablespoon of the marinade with the honey and brush the mixture onto the sablefish.
Step 4
Bake for approximately 10 minutes or until cooked through.
Recipe by Opio Kitchen & Bar Singapore (https://www.bluelotus.com.sg/opio-kitchen-bar) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).
Sablefish with Casarecce Pasta
YIELD Serves 4 | TIME Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes
Recipe by Grissini Singapore (https://www.millenniumhotels.com/en/singapore/grand-copthorne-waterfront/grissini/) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).
INGREDIENTS
For the Sablefish
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1 pound (450 g) sablefish, cut into 4 portions
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1 teaspoon (5 g) sea salt
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½ teaspoon (2 g) black pepper
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4 sprigs (5 g) fresh thyme
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2 tablespoons (30 ml) extra virgin olive oil
For the Pasta
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1 tablespoon (15 ml) olive oil
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1 28-ounce (794 g) can crushed San Marzano tomatoes
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4 cloves garlic (~28 g), minced
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¼ cup (5 g) fresh basil leaves, loosely packed
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Salt and pepper to taste
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2 tablespoons (28 g) butter
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8 ounces (227 g) casarecce or penne pasta
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Micro sprouts for garnish (optional)
PREPARATION
Step 1
Cook the fish: Season the sablefish with the salt and pepper, then put it in a sous vide bag (or a gallon-size watertight ziptop bag) with the thyme and extra virgin olive oil. Cook sous vide at 140o F (60°C) for 30 minutes. If you don’t have a sous vide, simmer gently over low heat in a large pot enough water to fully submerge the fish, and stir the pot every 5 minutes to keep the water circulating around the fish as it cooks.
Step 2
Make the sauce: Heat the olive oil in a large saucepan over medium-low heat, then sauté the garlic and basil until the garlic begins to become translucent. Add the crushed tomatoes and simmer for 30 minutes, then stir in the butter. Taste the sauce and add salt and pepper as needed.
Step 3
Cook the pasta: Bring a large pot of water to a boil, then add enough salt that it tastes like sea water. Cook the casarecce until al dente, then add a splash (~¼ cup) of the cooking water to the tomato sauce. Drain the pasta and finish cooking it in the sauce, about 1-2 minutes.
Step 4
Remove the sablefish from the sous vide bag. Plate the pasta in a pasta bowl and place the sablefish on top of the pasta. Garnish with microgreens or sliced basil.
Recipe by Grissini Singapore (https://www.millenniumhotels.com/en/singapore/grand-copthorne-waterfront/grissini/) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).
Sablefish Risotto alla Livornese
YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes
INGREDIENTS
For the Risotto Livornese
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2 quarts (1 liter) good-quality fish or chicken stock
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2 tablespoons (28 g) unsalted butter
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1 tablespoon (15 ml) olive oil
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2 shallots (~60 g), finely minced
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2 cloves garlic (~14 g), minced
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1½ cups (300 g) carnaroli or arborio rice
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1 teaspoon (5 g) sea salt
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⅓ cup (75 ml) dry white wine (or water with a squeeze of lemon)
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1 pint (450 g) cherry tomatoes, sliced in half
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1 tablespoon (7 g) capers, drained
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1 teaspoon (3 g) red chili flake
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1 teaspoon fresh thyme
For the Sablefish
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1 pound (450 g) sablefish, cut into 4 filets
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1 tablespoon (15 ml) olive oil (plus more for drizzling)
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1 cup (225 g) cherry tomatoes, sliced in half
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Salt and pepper
For the Breadcrumb Topping
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2 tablespoons (28 g) unsalted butter
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½ cup (60 g) panko breadcrumbs
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Zest from 1 lemon (approximately 1 tbsp)
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Zest from 1 lime (approximately 2 tsp)
PREPARATION
Step 1
Bring the stock to a boil, then reduce heat to a steady simmer. Preheat the oven to 400° F and line a sheet pan with foil.
Step 2
Make the Risotto: Melt the butter and oil in a medium sauté pan over medium heat, then sauté the shallots for 3 minutes, until slightly translucent. Add the garlic, rice, and salt, stirring to coat the rice with the butter and oil. Stirring steadily, cook for 1 minute, or until the rice begins to turn clear on the outside (you’ll see a white dot in the center of each grain).
Step 3
Add the white wine, stirring until it’s absorbed into the rice. Reduce the heat to medium low, then stir in the cherry tomatoes, capers, and red chile flake. Add a ladleful of the hot stock, stirring slowly until the liquid is fully absorbed. Continue adding stock one ladle at a time and stirring steadily until the liquid is absorbed before adding more, until the rice is tender but still a little al dente. (If you use up the stock before the rice is cooked, add ladles of hot water until it’s finished.) When the risotto is finished, stir in the fresh thyme, cover, and set aside to rest for 5 minutes.
Step 4
Cook the Sablefish: Brush the foil-lined pan with the olive oil and sprinkle the sablefish filets with salt and pepper. Lay the filets and cherry tomatoes (cut side up) on the prepared sheet pan and roast for 15 minutes, or until the fish flakes easily with a fork.
Step 5
Make the Breadcrumb Topping: Heat a medium sauté pan over medium-heat and melt the butter. Add the breadcrumbs and lemon and lime zests and stir to coat. Cook, stirring constantly, until the breadcrumbs are toasted and golden brown.
Step 6
Portion the risotto into 4 shallow bowls, top with the sablefish, then the toasted breadcrumbs, and finally the roasted cherry tomatoes.
Recipe by Kucina Italian Singapore (https://kucinaitalian.oddle.me/en_SG) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).
Miso Black Cod
INGREDIENTS
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4 oz red or white miso
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1 tablespoon white sugar
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1 tablespoon Tamari
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1 tablespoon Sesame oil
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1 oz finely grated ginger
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8 oz Black Cod
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Umeboshi as garnish
*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
PREPARATION
Step 1
Combine the miso, sugar, tamari, sesame oil, and grated ginger in a bowl and mix until smooth.
Step 2
Coat the black cod thoroughly with the miso marinade and let it sit for 1 to 2 hours.
Step 3
Set the oven to broil. Place the cod under the broiler and cook for 5 to 7 minutes, or until the fish is caramelized and cooked through.
Step 4
Place one Umeboshi on top as garnish and serve.
Recipe by Gregory Smith
Miso Black Cod Bites
YIELD Serves ~20–24 bites | TIME Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
INGREDIENTS
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2–2.5 pound (900–1100 g) black cod (sablefish), skin-on, boneless
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1 pinch (1 g) salt
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1/2 cup (120 ml) white miso
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1/3 cup (80 ml) mirin
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1/4 cup (60 ml) sake
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3 tablespoon (36 g) sugar
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1 tablespoon (15 ml) honey (optional)
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1/4 cup (40 g) pickled cucumber or kohlrabi
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1 tablespoon (4 g) scallions or chives, thinly sliced
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1 teaspoon (3 g) toasted sesame seeds
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1 teaspoon (2 g) optional: lemon or yuzu zest*
*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
PREPARATION
Step 1
Prepare the Miso Glaze: In a small saucepan over medium heat, whisk together the miso, mirin, sake, and sugar. Bring to a boil, then lower the heat and simmer for 2–3 minutes until the sugar has dissolved and the sauce has thickened. Stir in the honey if using. Let the glaze cool completely.
Step 2
Cut the black cod into bite-sized portions. Pat dry and season lightly with salt. Coat the fish generously with the cooled miso glaze and marinate in the refrigerator for at least 2 hours (or up to 24 hours for deeper flavor).
Step 3
Preheat the broiler and line a baking sheet with foil. Wipe away excess marinade from the fish to prevent burning, but leave a thin coating.
Step 4
Broil the fish for 5–7 minutes until the top is caramelized and charred in spots, and the fish flakes easily.
Step 5
Arrange the bites on a platter. Top each piece with a slice of pickled cucumber or kohlrabi, a sprinkle of scallions, toasted sesame seeds, and a touch of yuzu zest.
Recipe by Gregory Smith
Roasted Black Cod & Chorizo Stew
YIELD Serves 8 composed bites | TIME Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes
INGREDIENTS
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1 pound (450 g) black cod (sablefish), skin removed, cut into 8 portions
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1 tablespoon (15 ml) olive oil (for fish)
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1 pinch (1 g) Kosher salt & fresh cracked pepper
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1 teaspoon (2 g) zest of ½ lemon
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1 cup (250 g) cooked white shell beans (cannellini or similar)
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3 ounce (85 g) Spanish chorizo, small dice
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1 tablespoon (15 ml) olive oil (for stew)
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1 small (25 g) shallot, finely diced
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1 clove garlic, minced
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½ teaspoon (1 g) smoked paprika
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½ cup (120 ml) light stock (chicken or seafood)
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1 teaspoon (5 ml) sherry vinegar
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1 pinch (1 g) salt to taste
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¼ cup (60 ml) warm olive oil
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1 pinch (0.1 g) saffron threads*
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1 tablespoon (4 g) fresh chives, finely chopped
*Look for Spanish saffron and chorizo in the international or specialty section of your grocery store.
PREPARATION
Step 1
Prepare the Saffron Oil: Place the saffron threads in the warm olive oil and let steep for at least 20 minutes. The oil will turn a vibrant golden hue. Set aside.
Step 2
Prepare the Stew: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chorizo and cook until it begins to crisp and release its red oil. Add the shallot and garlic, sautéing until translucent.
Step 3
Stir in the smoked paprika, white beans, and stock. Simmer for 10 minutes until the liquid has reduced and thickened slightly. Stir in the sherry vinegar and season with salt. Keep warm.
Recipe by Gregory Smith