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Roasted Black Cod with Horseradish Coulis We were first introduced to black cod twenty years ago at the Japanese fish market in Downtown Los Angeles, even before Chilean sea bass became popular. Like Chilean sea bass, black cod has an unbelievably rich flavor. Better yet, unlike Chilean sea bass, black cod is sustainable. Serves 6 Horseradish Coulis 5 tablespoons unsalted butter, cold 4 shallots, thinly sliced 4 mushrooms, thinly sliced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups dry white wine 1 1/2 cups fish stock 1 1/2 cups heavy cream Juice of 1 lime 4 dashes Tabasco 6 tablespoons freshly grated horseradish 6 7-ounce black cod* fillets Salt and freshly ground black pepper, to taste 4 tablespoons unsalted butter 3 limes, peeled and diced, for garnish Daikon sprouts, for garnish Horseradish, freshly grated, for garnish Melt 2 tablespoons butter in a medium saucepan over low heat. Add shallots, mushrooms, salt and pepper, and cook until soft. Turn heat to high, add wine, and reduce by half. Add fish stock and reduce again by half. Preheat oven to 450 degrees F. Return pan to high heat, add cream, and reduce by half, being careful not to over reduce. (If the sauce should break at this point, you can bring it back together with a quick turn in the blender.) Stir in lime juice, Tabasco, and horseradish. Break remaining 3 tablespoons cold butter into small pieces and whisk into sauce until smooth. Reserve in a warm place. Season fish fillets all over with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Sauté fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates and spoon on warm sauce. Garnish with diced lime, daikon sprouts, and fresh horseradish. Serve immediately. According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, black cod, also know as sablefish, is a “Best” or “Good” choice. For more information about sustainable seafood, go to www.seafoodwatch.org |
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