Today I have the most delicious paleo and gluten free Ginger Lime Black Cod recipe. Black Cod is also known as sablefish. I tried it for the first time when it arrived in my box of Sizzlefish. Now, you can try it too because I am teaming up with Sizzlefish to give away a box of beautiful healthy seafood delivered right to your door! That’s right! It’s giveaway time again, woo hoo!
Disclosure: I was given a sample box of Sizzlefish free of charge. I was not compensated for this post in any other way.
Confession, I had never heard of sablefish, and I had never heard of Sizzlefish either. Now I know what both are. I know that sablefish is just the same thing as Black Cod, which was on my list of seafood to try, but I can’t seem to find it anywhere. I knew that it was on the thumbs-up list from Monterey Bay Aquarium and I had seen an amazing recipe in Bon Appetit that I actually had torn out and pinned to my wall for a year. I wanted to show you what I was talking about, and just spent twenty minutes digging through all sorts of old files from before I moved into my new office, which isn’t new anymore, and I couldn’t find it. So you’ll just have to trust me that I was excited to have a sample of it arrive at my very frosty and snow covered door step. Sorry I’ll try to focus now.
Right, fish. Which brings me to not knowing about Sizzlefish. This is a company my new food blogging and fitness diva extraordinaire/friend Lindsay told me about. Can I just say, this is one of the best things about being a food blogger… meeting all sorts of cool people from all over, and networking and being the first people to find out about and discover cool new stuff. That’s how I found out about brewing my own kombucha and about Stitch Fix. And now this Sizzlefish thing. It is 10x cooler than StitchFix (and doesn’t make your head look like its being swallowed by a giant printed cowl-necked sweater for the tenth month in a row! Sorry. Focus. Right. ) Sizzlefish, is no surprises, perfectly portioned seafood, flash frozen when it is still at its very freshest, and then packaged up and delivered right to you. They have all different types of fish to choose from, and you can choose the combo you like. Pretty convenient.
Sizzlefish is giving away a Paleo Prime pack to one of you dear readers today. To enter, leave a comment below letting me know what is your favorite way to prepare fish. Then make sure you mark off that you did on the rafflecopter widget (that’s how I pick a random winner.) You can also gain more entries on social media, just follow the instructions on the widget.
a Rafflecopter giveaway
Now, onto this Black Cod recipe. Or sablefish, or whatever you want to call it. Deee-freakin-licious! That’s what I’ll call it. Lime, ginger and garlic. You really can’t go wrong there. These are the flavors of awesomeness. The fish is marinated in the awesomeness, and then baked, because that seems like the easiest thing to do. I garnished the fish with fresh chopped cilantro too. I served it with black and white quinoa and a recipe which you’ll be seeing here soon (next week I hope.) It was so delicious! I am so glad to have tried it!
Healthy Tip: Sablefish has the same levels of Omega Three Fatty acids as salmon!
Happy Cooking!
~Katie
Print
Prep Time:
Yield:
Print
PinDescription
Ginger lime marinated sablefish filet with fresh chopped cilantro on top. A gluten-free and paleo recipe.
Ingredients
- 1 clove garlic, finely grated with a rasp style grater
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons agave syrup
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoon grated ginger root
- 1 teaspoon kosher salt
- 4 4-5ounce portions black cod or sablefish filet (sub another mild white fish such as mahi mahi or haddock), about 1 pound
- 2 tablespoons chopped cilantro
Instructions
- Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl. Place sablefish in a large re-sealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven. Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with cilantro
Notes
51 mg Cholesterol, 6 g Added Sugar
Nutrition
- Serving Size: 4 ounces
- Calories: 180
- Sugar: 7 g
- Sodium: 1028 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
isn’t sablefish so dreamy?! Like butter! and i love this combo! great choice friend!
I am going to crave it until I can try it again. It IS buttery! That is a great way to describe it. Thank you so much for letting me know about Sizzlefish Lindsay.
I love fish, we either use our cast iron fish pan and heat it in the oven first then cook it on the stove and finish in the oven or lately we have been baking our fish!
At this time of year, I have been baking the fish too. It is so easy and having the oven on when it is cold out is so cozy.
This looks absolutely AMAZING Katie!!! Thanks so much for the great recipe!
Thank you so much Sarah, I appreciate it. We devoured it!
We have been loving fish tacos at our house lately! Baked, seasoned fish, lots of fresh veggies and a jalapeno, lime and yogurt sauce. So good!!
That sounds incredible Cara!I love the idea of yogurt sauce with the lime and jalapeno.
wow..that’s a GREAT giveaway, Katie.
Black cod and quinoa..both are my favourites. This is a simple yet great recipe!
black cod is now one of my favorites too. I wish I had been able to try it earlier!
Pan seared or grilled with whatever herbs I feel like. Or in Tacos with lime and cilantro. I haven’t been eating fish for so long and I’m still exploring new varieties. Not sure I ever had cod or sablefish, but it’s on my list now.
Yes, make sure you look for the black cod, which is a regional name for the sablefish. It is very different texture wise from Atlantic cod that many people are used to. It is more dense and buttery, not as tender and flaky.
Right now I am obsessed with baking my salmon coating in honey mustard!
I am going to have to try that Rebecca. We got four salmon filets in our box, so that’s what I’ll do with it! Yummy inspiration.
Fish tacos. Definitely. Love this, and the giveaway!
We love fish tacos too Barbara. I need to do some here on the blog asap! Glad you are in for this giveaway! Good luck to you my friend.
love this simple and beautiful dish Katie!
Thanks so much Christine. Have a great day.
Katie that looks delicious, great job as usual. I really love to use lemon, salt and pepper. Simple!!
I heart fish! I think my favorite way to prepare it is the super-simple sear with butter. So good. Thanks for the giveaway opportunity!
Love to grill fish. Thanks for the chance to win and the wonderful recipes.
I like it pan fried or blackened.
The George Foreman grill is our best friend when it comes to fish. Love it!
I usually bake it with lemon and herbed salt. Thanks for this!
I use my cast iron pan and use olive oil and some lemon. Love it and don’t want to hide the fish with other ingredients.
In summer I love to grill fish and shrimp on the BBQ. In all other seasons parchment salmon with soy marinade is always easy and delicious.
I like to bake with lemon, butter and black pepper
Sounds good! I love a dry rub on salmon and then lightly smoked on the grill.
Saute on both sides in half butter/half olive oil lightly salted filleted tilapia or similar. Once fish is flaky, remove from pan onto plate. Squeeze a lemon over pan juices and pour over fish. Serve.
I love this fish! It’s my fave! I can’t wait to try this recipe. I’m a don’t eat any meat but I do eat seafood! Thanx for the sizzlefish website!
I like to prepare fish by poaching it.
This sounds delicious! Lately we’ve been pan frying our fish with shallots, lemon-thyme, and lemon zest. Thanks for the giveaway, Katie.
My boyfriend got a sous vide machine for the holidays and we have been using it to cook all of our proteins. Fish is cooked perfectly this way, especially salmon.
I love black cod! I’ve never seen it in stores (I’ve only had it at restaurants) but I never knew it was the same as sablefish. I’ll have to keep an eye out (or order some!)
I was so happy to be able to give it a try. Thanks for visiting my dear.
I prefer grilling, but I always end up baking it.