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Black Cod or Wild Sablefish with Coconut Milk and Lime

March 19, 2014 by Valerie Lugonja 10 Comments

Sablefish to-die-for with coconut milk, ginger, lime, garlic and pastilla peppers

1 Sablefish with Citrus Salad Money Shot

Black Cod or Wild Sablefish is a luxurious delicacy caught in a trap bottom long line on the West Coast of Vancouver Island. I purchased mine fresh last summer at Codfather’s in Kelowna, British Columbia, and dinner last night was a plate lickin’ fest. Longliners fishing for sablefish, also referred to as black cod, set gear on the sea floor at depths exceeding 1,100 metres (3,600 ft) using relatively simple equipment as sablefish is found in muddy sea beds in the North Pacific at depths from 300 m to 2,700 m (1000 to 9000 ft). Longlines with traps attached rather than hooks are also used for fishing crab deep waters. They are very high in omega-3 fatty acids, containing approximately as much as wild salmon. The Canadian Sablefish Association lists places to purchase this wild sustainably fished product.

The high fat content of the meat provides an unexpectedly sumptuous mouth feel and the fatty flesh is sweet and flaky. The delicate flavour of the fish did stand up to the bold sauce and the citrus salad provided a welcome counterpoint to the rich fish. This fish is highly sought after in Japan and considered a rare delicacy there because of its incredible flavour, texture and health benefits. Sea bass and sablefish are used interchangeably in high end restaurants.

Black Cod or Wild Sablefish with Coconut Milk and LimeBlack Cod or Wild Sablefish with Coconut Milk and Lime

I recall first tasting this at The French Laundry, then at our Joy Road Dinner last summer on God’s Mountain, plated above: Black Cod with saffron braised fennel, roasted lemon butter and summer herbs.  That small bite was plenty, and simply unforgettable. That is the signature of this fish. Once you try sablefish, you are the one that is hooked.

2 Sablefish with Citrus Salad

Craving fish and citrus in the middle of drab, dreary and dirty March, this dish brightened our day. I will confess, however, that any kind of gorgeous wild Canadian fish is almost always best simply seasoned, floured and fried in butter. Many will agree. This recipe would be excellent on any substantial white fish, and was lip-smacking bliss, but really, the fish speaks for itself and needs no help to prove itself.

3 Sablefish vacuum packed 4 Sablefish filet

We bought a couple of fresh fillets and had them cut into generous portions and vacuum packed.

5 Lime Zest

Mexican flavours on my brain, I decided to use lime and pastilla peppers in a Thai inspired recipe with garlic and ginger and coconut milk.

6 Lime zest, Ginger, Garlic

Fish was seasoned with salt and pepper and just a teaspoon and a half of lime juice to start the cooking process, then set aside while I finished the sauce.

7 Seasoned Sablefish with lime

The leek in my fridge provided the perfect base for the sauce, sautéed until soft.

8 Sauteed Leeks 9 Pasilla Peppers chopped

The remaining aromatics were added with the dried pepper for another minute.

10 Sauteed Leeks, garlic, ginger and pasilla pepper

Coconut milk and lime juice were added last, and the sauce was cooked a few more minutes to thicken.

12 Coconut Milk and Lime Juice added to Leeds 14 Sablefish Lime and Coconut Sauce 15 Sablefish Lime and Coconut Sauce

The sauce comes together very quickly and makes for a lively flavour burst to the weekly menu. Mixing the lime zest in at the last minutes, I ladled the sauce onto the pieces of sablefish.

16 Sablefish Slathered in Lime and Coconut Sauce

Above the fish is not cooked, though the lime juice had started the process. After only 15 minutes in a pre-heated 350°F oven, the fish is perfectly cooked. Just let it set on the counter for 5 minutes to completely finish cooking. Below, the fish is cooked. The aroma brought all to the table.

17 Sablefish Cooked in Lime and Coconut Sauce 18 Sablefish Cooked in Lime and Coconut Sauce

Vanja must have his traditional Serbian Potato Salad with any kind of fish I prepare. I haven’t written about it, but I must. The citrus was a little too bold eaten alongside the fish, but gorgeous prefacing the meal.

19 Sablefish with Citrus Salad

And the texture? Can you see the sumptuous silken flaky flesh?

20 Succulent Sablefish Close 20a Succulent Sablefish Close 21 Sablefish on fork

Have you tasted this fish?

23 Sablefish wih Citrus Salad

As I live in the prairies, I realize fish is a delicacy. Any kind, as I don’t fresh water fish. Yet, it is important for a healthy diet to eat a certain amount of fish, and this is such a pleasure that we do not take for granted in our house. We make sure that our fish is Canadian, sustainably fished and we must know the fisherman or the fishmonger. Just like we must know the farmer of our beef. There is too much happening in the world that is affecting the sustainability of a healthy local food supply. We try to do our part and hopefully by sharing this recipe and the attributes of this somewhat unknown fish, that you will try it, too.

The recipe for the citrus salad is here.

Black Cod or Wild Sablefish with Coconut Milk and Lime
5 from 3 votes
Print

Black Cod or Sable Fish with Coconut Milk and Lime

This silken white fleshed delicacy is rich in omega-3 laden fats and presents a sublime flavour and texture due to its richness.
Course Main
Cuisine Canadian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Valerie Lugonja

Ingredients

  • 1 1/4- pound skinless black cod fillet
  • 4 teaspoons fresh lime juice , divided (1 1/2 teaspoons and the rest)
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
  • 2 garlic cloves , minced
  • 1 tablespoon fresh ginger , minced
  • 1 tablespoon pasilla chile , minced (pasilla is the dried form of the long and narrow chilaca pepper: 3-5 heat on a scale of 10)
  • 1/2 cup canned unsweetened coconut milk
  • 1 teaspoon (packed) grated lime zest
  • 1/3 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350°F
  2. Sprinkle fish with salt and pepper; place in glass baking dish; drizzle with 1 1/2 teaspoons lime juice
  3. Heat oil in large skillet over medium heat; add leek and sauté 6 minutes
  4. Add garlic, ginger and pasilla peppers; sauté one more minute
  5. Add coconut milk with remaining lime juice; bubble until thick (about 4 minutes)
  6. Stir in lime zest
  7. Spoon sauce over fish; bake until fish is just opaque in center (about 12-15 minutes is in pieces or 15-17 minutes if a filet)
  8. Transfer to platter
  9. Whisk juices in baking dish and spoon around fish; garnish with cilantro

Recipe Notes

Be sure to let the sauce cook until thickened as the fish will give off quite a bit of liquid. Baking the fillet for 15-17 minutes will not find it done, but letting it rest on top of the counter for 5 minutes while presenting the dinner should yield perfect fish.

 

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Filed Under: Canadian Fish, Seafood and Fish Tagged With: Coconut Milk, Codfather's, Garlic, Ginger, Leeks, Lime

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Comments

  1. Barbara says

    March 20, 2014 at 6:58 am

    I’ve never tried sablefish and frankly, have not even seen it on the menu of our favorite restaurants. Will definitely check Whole Foods when next I go. I’m totally loving the coconut milk/leek sauce you’ve covered it in, Valerie. Making me drool. Would work with lots of fish, I imagine.
    A perfectly lovely dish!

    Reply
    • Valerie Lugonja says

      March 20, 2014 at 7:25 am

      Barbara
      You must put this fish on. Your bucket list. One of the most gorgeous you will experience!
      V

      Reply
  2. Ian Dale says

    March 22, 2014 at 11:12 pm

    5 stars
    Cooked it last night, here in New Zealand, using Tarakihi (NZ fish)… ABSOLUTELY DELICIOUS!!!

    Reply
    • Valerie Lugonja says

      March 24, 2014 at 9:04 am

      Wonderful, Ian!
      Thrilled to know the recipe worked for you!
      Thank you so much for the human connection and letting me know.
      🙂
      Valerie

      Reply
  3. Ragan says

    March 27, 2014 at 7:26 am

    5 stars
    LOVED IT!

    Reply
  4. Janet says

    March 27, 2014 at 7:28 am

    5 stars
    Made it and the citrus salad for my fam on Sunday and my son who won’t eat fish licked his plate clean!
    The recipe is a keeper! Sablefish is definitely a special occasion meal at those prices, but was surprised to find it at SAVE-ON foods! (DIdn’t have time to run to my fishmonger!)
    J

    Reply
  5. Jodie says

    February 13, 2015 at 12:30 pm

    I can’t even tell you how much I love Black Cod! Growing up in Hawaii it is a delicacy and usually made and known infamously as Miso Butterfish. Once you taste it, you will never be able to look at other fish the same! Unfortunately here in the Bay Area, not much Black Cod available, so I am trying this recipe tonight using Dover Sole.

    Thank you for the recipe – looks yummy!

    Reply
    • Valerie Lugonja says

      February 16, 2015 at 8:34 am

      Please let me know how the recipe went for you, Jodie!
      Thank you so much for the information and for sharing my passion for this fish. It is the ultimate pleasure!
      Looking forward to hearing back from you!
      Hugs,
      Valerie

      Reply
  6. Dario says

    July 22, 2019 at 6:39 am

    Hello,

    Awesome dish , did it using a griddle pan and the side burner for the sauce on my BBQ as it was a hot summer night. Worked out amazing, my new go to fish, so tasty and easy to make.

    Reply
    • Valerie Lugonja says

      July 27, 2019 at 9:58 am

      Thank you for letting me know, Dario! That means a lot! Simple is often best, isn’t it! Hot summer nights are hard to come by on the Canadian Prairies this year (2019) but to cherished – and I can think of no better way.
      Warmly,
      Valerie

      Reply

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