Where To Buy Black Cod

Most Black Cod is fished in the Pacific, so unless you are in a larger metropolitan area or on the West Coast of the US you will likely have to buy it frozen. It is often available in mail order direct to customer fish companies.

What is the difference between Cod and Black Cod?

Black Cod (Anoplopoma fimbria) is a different fish entirely. Atlantic Cod (Gadus Morhua) is from the Atlantic Ocean and much less fatty. It is flaky and a little dry by comparison. It doesn't make a great substitute.

Can this be made ahead?

We do not recommend making this ahead. But you can prep the marinade and cut the fish in advance.

How long can I marinate fish?

Fish can take on rich flavor from marinade in as little as 30 minutes. It is best not to marinate fish in acidic ingredients (like lime) for more than an hour as doing so can denature the proteins on the outside of the fish filets and make it tough. The exception for longer marinating times would be in marinades that do not have any vinegar, wine, citrus or other acid in them.

Leftovers can be stored in an airtight container up to 1 day. We like to enjoy the leftover black cod fish served cold, flaked over a salad or with lentils, vegetables or noodles for lunch.

Ginger Lime Black Cod

Name: Ginger Lime Black Cod
Prep time: 10 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
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 4-5 ounce portions black cod or sablefish fillet, about 1 pound; 2 tablespoons chopped cilantro

Description

In this simple recipe for Ginger lime marinated Black Cod, the fish is quickly marinated with garlic, lime and fresh ginger. The flavor combination is truly delicious with the rich-tasting fish. Serve with fresh chopped cilantro on top. It is a simple way to bake sablefish it in the oven with only 10 minutes of preparation time.

Ingredients

Units Scale

1 clove garlic, finely grated with a rasp style grater
1/2 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 4-5 ounce portions black cod or sablefish fillet, about 1 pound
2 tablespoons chopped cilantro

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Instructions

Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.
Place sablefish in a large resealable 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

If you cannot find black cod (sablefish), sub another mild buttery fish such as Monkfish (Anglerfish) or Chilean Sea Bass (Patagonian Toothfish), make sure to check the Seafood Watch App from Monterey Bay Aquarium to source Best Choice or Certified sustainable fish.

Black Cod is often sold with the skin on, but it is not necessary in this recipe, so if yours comes skinned, that is totally fine!

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Couse
Method: Oven
Cuisine: American

Nutrition

Serving Size: 4 ounces
Calories: 180
Sugar: 7 g
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 25 g