During his recent business travel to Seattle, my husband could not leave their famous seafood market without purchasing 30 pounds of seafood. That was his response to my complaint that we have not had fish in a very long time. About a week later there was a knock on the door and the delivery man handed me a huge heavy box, which upon opening revealed fresh, never frozen seafood: salmon, smoked salmon, black cod, shrimp, and sea bass cheeks – all carefully packaged and masterfully refrigerated within the box. I would lie if I said I wasn’t thrilled, to say the least. I love seafood and it has been a long-long time since I had any in my refrigerator.
I am happy (or sad) to report that I’ve already cooked a lot of this seafood treasure and that we have consumed it as vultures with speeds that did not allow me to write down all recipes or take all the pictures. The presence of the family and friends during the holidays also accelerated our consumption of fish. 30 pounds, you say? No more. Mind you, I still have a good amount of seafood in the freezer, but it would hardly weigh 30 pounds.
This particular recipe worked really well with black cod fish, and it received numerous accolades both from my husband and other family members. I’ve made several renditions of it, my most favorite being with risotto as a side dish. This recipe uses mashed potatoes instead of risotto, and I might soon be posting the risotto version of this as well. Both versions (with mashed potatoes, here, and with risotto, to be posted later) are great!
What makes this recipe wonderful are 2 things: the black cod and the balsamic braised shallots. Black cod is often called butter fish due to its high oil content, which makes it very flavorful and, importantly, fool proof to cook. This fish is so buttery, it’s hard to overcook or dry it, making it a pretty safe fish to sear, broil, bake, or grill. Add soy sauce and honey glaze while searing or broiling and you’ll get a nice, “blackened” look. Using balsamic braised shallots with pomegranate as a base sauce for this fish turned out to be such a good marriage: I could not stop dipping buttery slices of black code into a light, red-wine-balsamic-shallot reduction with just a touch of sweetness from pomegranate seeds.
Black cod with balsamic braised shallots, mashed potatoes, and green onions
Prep time: 40 min
Ingredients for black cod:
- 1 tablespoon olive oil
- 3 black cod fillets
- 2 tablespoons honey
- 2 tablespoons soy sauce
Ingredients for side dishes:
- balsamic braised shallots with pomegranate
- your favorite recipe of mashed potatoes enough for 3 servings
- 1 tablespoon olive oil
- 1 bunch of green onions
- salt and pepper
1) Prepare balsamic braised shallots with pomegranate according to the recipe, and keep it warm. It can be prepared 1 or 2 days in advance, too.
2) Prepare your favorite mashed potatoes and keep it warm – I am not posting a recipe here, even though I do have a favorite one too, because it’s such a basic side dish, mashed potatoes, – everyone has their favorite and proven recipe.
3) Clean and trim green onions, slice each into 2-3 slices (about 3 inch long each). Heat olive oil on medium-high heat in a skillet and roast green onions on high heat for about 10 minutes until they brown.
4) Preheat oven to broil. Heat soy sauce and honey for about a minute in a small pan to melt honey and mix it well with soy sauce. Brush the top (the side without skin) of each black cod fillet with about half of soy sauce and honey mixture. You should have half of this mixture left In a separate large skillet, heat 1 tablespoon olive oil on medium-high heat until hot. Place fish fillet glazed side on the skillet (skins up) and sear for about 5-7 minutes on high heat, until the top of fish browns. Turn fillets over and sear them skin side down for 5 minutes. Brush the top of fillets (with no skin on) with soy sauce and honey mixture again, place the fish right under the broiler and broil for 5-7 minutes until the top of fish darkens and browns even more. You can brush more glaze over fish half time through broiling. Remove from oven. You can remove the skin from the bottom of the fish at this point – it will easily peel off.
5) To serve: Divide balsamic braised shallots among 3 plates and place it in the middle of each plate (you can use less quantity because the recipe for shallots actually serves about 5 people). Add a serving of mashed potatoes to each plate next to shallots. Divide roasted green onions among 3 plates and place it next to shallots. Place a fillet of black cod on top of balsamic braised shallot mixture.
More seafood recipes:
- Shrimp, tomato, and spinach pasta in garlic butter sauce
- Grilled Salmon and Parmesan Zucchini Pasta
- Shrimp teriyaki over rice noodles
- Asian salmon with rice noodles and asparagus
- Easy paella with chicken, shrimp, and sausage
- Pad Thai noodles with shrimp
- Healthy fettuccine alfredo with shrimp & mushrooms
- Shrimp with mango salsa and rice
- Asian fish and peanut sauce noodles
- White fish with salsa: black cod with tropical fruit
- Asian sesame salmon
- Southwestern shrimp with pineapple salsa
- Broiled salmon with mango salsa and rice
- Asian salmon and noodles
- Garlic spicy shrimp and asparagus pasta
- Spicy curry shrimp pasta: curried tomato sauce, snap peas and orzo
- Salmon fillet with Sake sauce and wild rice
More recipes with pomegranate seeds:
- Spinach salad with pomegranate seeds, pears, and prosciutto
- Balsamic-braised, caramelized shallots with pomegranate seeds
- Chopped salad with spinach, pomegranate seeds, mango, apples, and pears
- My favorite pomegranates