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Top Rated Black Cod Recipes

Spicy Black Alaska Cod
Recipe Courtesy of Wild Alaska SeafoodThese Spicy Alaska Black Cod Lettuce Cups are a perfect addition to a summertime meal. The ginger, miso, and Korean chili paste add a rich layer of flavor to the light lettuce cup. In addition to the Alaska Black Cod, the quinoa and avocado make this a protein packed recipe rich in healthy oils and omega-3 fatty acids.  
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4.5

Black Cod with Miso
This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. It's fairly straightforward to make. The fish marinates overnight in just enough sake and miso to coat. Quickly searing the cod, then finishing it in the oven, creates a beautifully burnished crust. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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dlacasa
Read in http://rasamalaysia.com/recipe-black-cod-with-miso
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Chef at Large
Black Cod is a delicious buttery fish that bakes very well and is quite excellent and easy to do.
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Julesong
Black cod, also known as sablefish, is featured in this recipe adapted from “Cooking Alaskan” and “Seafood Moods.”
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Woman's Day
Try this Asian Black Cod recipe or find other Seafood recipes and Vegetable recipes .
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Nobuyuki Matsuhisa
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
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robinp_3
Ingredients: Black cod, also known as sablefish, gets a kick from tangy kiwi slices. Prep: 20 minutes Total: 50 minutesIngredients Serves 41 cup quinoa 1/2 cup distilled white vinegar 2 tablespoons agave syrup 1/2 teaspoon red pepper flakes Coarse ...
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www.epicurean.com
Place black cod pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, cover with plastic wrap and refrigerate for 24 hours. Rinse the salt from the fish and pat dry, then return the fish to the cleaned dish. Stir ...
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Nobu Matsuhisa
Chef Way This sweet and silky fish dish, which has been cloned at restaurants all over the country, is fairly simple to make, though it's somewhat time-consuming: Nobu Matsuhisa of the Nobu restaurant empire recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.
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lazyme
Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1).
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Lula
A Caribbean dish found in Bon Appetit. Perfect for summer!
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