black cod Archives - Page 2 of 3 - Taste With The Eyes

Brezza Las Vegas Style “Pan-Seared Fish”

Pan-Seared Fish
Black Rice, English Peas
Meyer Lemon Lobster Butter
Micro Greens

Black Cod, Black Rice

We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.

The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.

EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.

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Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.

Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!

Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.

Alaska Sablefish Recipes

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Entertain with Panache

Black Cod en Papillote
Red Lentils & Leek, Carrot, Yellow Squash, Zucchini
Saffron Cream Sauce

Recently we gave a local upscale restaurant another chance. The place has a spectacular view of the Pacific and a bold imaginative menu. Unfortunately, though pleasant enough, the service misses the mark lacking attention to detail. And while there is nothing wrong with the food per se, the kitchen cannot seem to execute the dishes that sound so wonderful. They arrive at the table lacking finesse and vibrancy. One of the items that sounded promising was a seabass en papillote. The concept was terrific but the dish sadly, was just average, which then prompted me to recreate it at home.

This Black Cod en Papillote turns out to be a fabulous dish for entertaining with panache. All the components can be prepped ahead of time, just let everything come to room temperature, assemble on the parchment paper, crimp, and bake. Simply lift the packets from the baking sheet to the dinner plate. Serve warm saffron cream sauce on the side. The uniqueness of serving the entire main course in parchment plus the addition of a fresh green salad makes this a delightful meal to serve to company.

I like to use a fish with high fat content for baking in parchment. Since the wrapped fish cannot be checked for doneness without opening the package, the fat offers a buffer against overcooking. Black cod is a certified sustainable seafood and also excellent for this preparation. Its silky rich meat with a distinctive sweet flavor and flaky texture is perfect cooked “en papillote.”

Cooking fish and vegetables en papillote is traditional, but it’s the red lentils that provide a surprising layer of flavor and texture, perfect for soaking up the juices. In the sealed package the flavors and perfume of the four vegetables – carrots, leeks, yellow squash and zucchini – mingle with the cod. Finally, the saffron cream sauce is an adaptation from vegan Chef Tal Ronnen. It is dairy-free and has no cholesterol. Just a couple tablespoons add a bright exotic note. It can be made ahead, and gently reheated.

Black Cod en Papillote Recipe

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A Trip to Little Saigon & The NYE Repas du Soir

A Trip to Little Saigon
The New Year’s Eve Repas du Soir
New Year’s Day Fabulous Leftovers Brunch

Best friends, great memories, stellar food – that’s how we celebrate the New Year! The old gang is together again, this time we take A Trip To Little Saigon & cook a NYE Repas du Soir together! My old dear friends, dating back to our restaurant days in the 80’s, are visiting for the holidays.

It was Tori’s idea to spend the day in Little Saigon. Eating lunch, laughing, taking photos, getting massages, and shopping. It was her idea that led to the inspiration to cook French/Vietnamese for dinner. We picked up authentic ingredients for our repas du soir and returned to my home in LA in the late afternoon to drink Champagne and create a six-course meal together.

The dinner table was pre-set in a casually elegant Southeast Asian style with orchids, bamboo, and the color red to symbolize wealth and prosperity. We cranked up the holiday music and started cooking; everyone participated in the creation, photography, prep, and execution of the menu. We had a blast!

I had no intention of submitting this outing for the Foodbuzz 24X24 event until I read that the folks over at Foodbuzz were interested to see how Featured Publishers would be spending the last day of 2011. We had terrific culinary/cultural plans that turned out to be a fantastic way to ring in the New Year.

Extending a very special thank you to my friends FA, Al, Kirk, Tori, and Tom for your love & friendship and sense of humor & adventure! Thank you to Foodbuzz for choosing A Trip to Little Saigon & The NYE Repas du Soir as a participant in December’s 24×24 event. Foodbuzz 24×24 showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting unique meals occurring around the globe during a 24-hour period.

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Crispy-Skin Cod, Ginger Braised Bok Choy

Crispy-Skin Local Sustainable Black Cod
Ginger Braised Baby Bok Choy
Garlic Chive Blossom Garnish

This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.

The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.

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