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Braised black cod

Sunset, May, 1985

Black cod is also sold as butterfish, sablefish, or Alaskan cod. 1/2 cup minced green onion 1/4 cup each soy sauce and dry sherry 1 large clove garlic, minced or pressed 1/2 teaspoon grated fresh ginger 1-1/2 pounds black cod fillets or steaks, each about 3/4 inch thick. 1 tablespoon salad oil 1 teaspoon sesame oil Hot small boiled potatoes

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In a bowl, mix onion, soy sauce, sherry, garlic, and ginger. Add fish, turning to coat all sides; cover and chill 1 hour or as long as 1-1/2 hours; turn occasionally. Place a 10- to 12-inch frying pan on high heat. When pan is hot, add salad oil. Lift fish from marinade, draining; reserve marinade. Add fish to hot pan and cook, uncovered, to brown on both sides (takes about 5 minutes total). Use a wide spatula to turn fish carefully--it falls apart easily. Add sesame oil to reserved marinade and pour over browned fish. Cook on high heat, uncovered, until marinade is almost evaporated. Carefully lift fish from pan and serve with pan juices and hot potatoes. Makes 3 servings.

Braised black cod

Sunset, May, 1985

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