Buttery, sumptuous, and full of omega-3 fatty acids, black cod (also known as sablefish) is healthy, rich, and full of flavour. Here, prepared with maple syrup, sake, and mirin, black cod is taken to the next level.
Black cod is also known as sablefish and is a forgiving choice for novice cooks due to its high fat content. It can be grilled, poached, smoked, roasted, or slow-cooked.
In medium saucepan, combine sake and mirin and bring to a boil for approximately 20 seconds to burn off the alcohol. Turn heat to low and add white miso paste; whisk to combine. Once combined thoroughly, turn heat back to high and add maple syrup, stirring constantly. Remove from heat and cool to room temperature.
Dry black cod thoroughly and cover with room temperature marinade. Place in a non-reactive dish, cover tightly with plastic wrap, and place in refrigerator to marinate for up to 3 days. Longer marinating time will deepen rich, delicious flavours.
Preheat oven to 400 F (200 C). On stovetop, heat ovenproof skillet or cast iron pan over high heat.
Remove black cod fillets from dish and lightly wipe off excess miso marinade while leaving the fillets coated. To the heated pan, add small amount (about 1 Tbsp/15 mL) of bacon fat or oil and then fillets, skin side up, cooking until nicely browned and caramelized in spots, approximately 3 minutes. Flip fish and continue browning other side for another 2 to 3 minutes. Once fish has browned on both sides, transfer pan into heated oven and bake for 5 to 10 minutes, until fish flakes easily and is a creamy, opaque colour. Remove fish from pan and plate alongside crispy jasmine rice.
Line a 12 in (30 cm) square baking pan with plastic wrap. Place cooked rice in pan and roughly flatten so rice is approximately 1 in (2.5 cm) deep, flush with sides of pan. Cut a piece of cardboard just under 12 in (30 cm) square and wrap in tin foil. Press down on rice to create an even, firmly packed block of rice. For best results, cover and refrigerate overnight, though rice can be used immediately if necessary.
When ready for use, turn pan over and release rice onto a chopping board in one solid 12 in (30 cm) square piece. Cut rice into strips, approximately 3 in (7.5 cm) long and 2 in (5 cm) wide.
In medium frying pan on medium heat, melt remaining bacon fat. Gently place rice strips into heated pan and sear until crispy, approximately 4 minutes. Flip rice and sear other side for the same amount of time, until crispy. Remove from heat and plate alongside Maple Syrup and Miso Black Cod. Garnish with pea shoots.
This recipe is part of the The Magic of Maple collection.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.