Black Cod


  • 4 Alaska Black Cod fillets (6 oz. each)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 1 cup julienned roasted piquillo peppers or red bell peppers
  • 4 anchovies, minced (optional)
  • 1/2 cup white wine
  • 3/4 cup chicken stock
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1 lemon, juiced
  • 2 Tablespoons unsalted butter
  • Crusty bread, for serving
  • Mashed White Beans
  • 1/4 cup extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cans white beans, drained
  • 3/4 cup chicken stock
  • 1/2 lemon, juiced
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon freshly ground black pepper

Border Grill Alaskan Cod with Roasted Peppers and White Beans

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4


Preheat oven to 450°F. Season Alaska Black Cod fillets with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add fish and sear until browned on both sides, about 1 to 2 minutes per side. Remove from heat, transfer fish to a baking sheet or pan, and bake in oven for 3 to 5 minutes, cooking just until fish is opaque throughout. Remove from oven and tent with foil until ready to serve.

Meanwhile, heat remaining 2 tablespoons olive oil in same skillet used to brown fish. Add garlic and crushed red pepper and sauté over medium-high heat for 1 to 2 minutes. Add roasted peppers and anchovies, if using, and sauté for 2 minutes more. Add white wine, bring to a boil, and cook until reduced by half. Add chicken stock, parsley, and lemon juice. Bring to a boil, reduce heat, and simmer for 2 minutes. Stir in butter and season with salt and pepper to taste.

Mashed White Beans

Heat olive oil in a sauté pan over medium heat. Add onions and cook until golden, about 10 minutes. Add beans and chicken stock, cover, and bring to a boil. Remove from heat and using the back of a spoon, mash beans to form a chunky mixture. Stir in lemon juice, salt, and pepper. Taste and adjust seasonings as necessary.

To serve, spoon Mashed White Beans into shallow bowls and top with cooked fish fillets. Spoon roasted pepper sauce over fish and serve immediately, accompanied by crusty bread.

Nutrients per serving: 904 calories, 62g total fat, 13g saturated fat, 62% calories from fat, 105mg cholesterol, 39g protein, 42g carbohydrate, 11g fiber, 1657mg sodium, 190mg calcium and 2860mg omega-3 fatty acids.


  • 4 Alaska Black Cod fillets (6 to 8 oz. each), fresh or thawed
  • Salt and pepper, to taste
  • 1/2 cup dry sherry
  • 1/4 cup chopped parsley
  • 2 tablespoons grapeseed or canola oil
  • 2 teaspoons pimenton (smoked Spanish paprika)

Smoky Pimenton and Sherry-Roasted Alaska Black Cod

Prep Time: 30 minutes
Cook Time: 10 minutes
Serves: 4


Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.

Heat oven to 350°F. Add oil to oven-safe skillet and heat to medium-high. Add black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned. Turn fillets over and cook an additional 3 to 4 minutes, until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.

Nutrients per serving: 472 calories, 37g total fat, 7g saturated fat, 72% calories from fat, 97mg cholesterol, 27g protein, 1g carbohydrate, 0.3g fiber, 116mg sodium, 79mg calcium and 2970mg omega-3 fatty acids.

Suggested accompaniment: Roasted Garlic Torta de Papa


  • 4 Alaska Black Cod fillets, fresh, thawed or frozen
  • 1 tablespoon vegetable oil
  • 1/2 cup teriyaki sauce
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons Riesling
  • 1 small red bell pepper, cut in thin strips
  • 4 green onions, cut in 3-inch pieces
  • 1 large carrot, cut in julienne (matchstick) pieces
  • 2 tablespoons fresh lemon juice
  • Lemon wedges and toasted sesame seeds, for garnish

Teriyaki-Braised Alaska Black Cod with Colorful Vegetables

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4


Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska Black Cod under cold water; pat dry with paper towel.

Heat a heavy nonstick skillet over medium-high heat. Brush both sides of black cod with oil. Place black cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes more; sauce will boil up.

Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 6 to 8 minutes for frozen black cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with lemon juice.

To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.

Cook’s tip: Serve with bowls of steamed jasmine rice on the side.

Nutrients per serving: 422 calories, 30g total fat, 6g saturated fat, 64% calories from fat, 83mg cholesterol, 26g protein, 10g carbohydrate, 1g fiber, 1325mg sodium, 79mg calcium, and 2860mg omega-3 fatty acids.


  • 3 pounds Alaska Black Cod fillets, skin removed
  • 6 tablespoons soy sauce
  • 3 tablespoons sugar

Braised Red Onions:

  • 6 ounces bacon, diced
  • 3 large red onions, peeled, halved, and sliced from root to tip
  • 3/4 cup dry white wine or vermouth
  • 2 tablespoons soy sauce
  • 2 teaspoons coarsely chopped thyme leaves
  • 1-1/2 Tablespoons dark brown sugar
  • 3 tablespoons red wine vinegar


  • 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped thyme leaves
  • 3 tablespoons melted butter

Thyme-Crusted Alaska Black Cod

Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: 8


Remove any bones that may remain in the Alaska Black Cod fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).

Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish.

Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.

When ready to assemble, preheat the oven to 350°F. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

Nutrients per serving: 599 calories, 41g total fat, 12g saturated fat, 63% calories from fat, 113mg cholesterol, 32g protein, 20g carbohydrate, 1.5g fiber, 1484mg sodium, 108mg calcium, and 2800mg omega-3 fatty acids.

Recipe by Jerry Traundfeld, Executive Chef of Poppy

Content Provided by Alaska Seafood Marketing Institute