8 Ways with Sablefish (Black Cod)

Recipe: 

Pan-roasted Sablefish with Mushrooms and Sour Cream

Created by chef Nobu Matsuhisa in New York more than 20 years ago, this delicate, buttery dish has fans around the world. We’ve adapted a version from former San Diego fisherman Zack Roach that features green onions and ginger. Recipe: Miso-Marinated Black Cod

Savoy cabbage is mild and tender even when raw, making it ideal for this light accompaniment to rich sablefish. The recipe is also excellent with four boned trout fillets, and the slaw tastes good with chicken or pork too. Recipe: Sablefish with Savoy Cabbage and Fennel Slaw

Clark sears the fish on the stovetop first, so the sweet glaze forms a golden crust, and flips it to crunch up the skin. He finishes it in the oven to roast gently. Recipe: Pan-Roasted Orange Maple Sablefish

Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to compliment the fruit. Use a mix of fruit colors for the prettiest salsa. Recipe: Sablefish with Stone Fruit Salsa

Comforting Alsatian choucroute ― a tangle of seasoned sauerkraut, usually served with pork ― is made here with a mix of seafood, including moist black cod. For centuries, Alsatians have been happily pairing choucroute with their own wines: dry Riesling and Gewürztraminer.Recipe:  Wine-Braised Seafood Choucroute

A simple broth of green tea poured over brown rice and tender black cod makes an easy and healthful weeknight meal.Recipe:  Green Tea Soup

Buttery textured, sweet, and moist, sablefish tastes full-flavored and decadent, especially when marinated before grilling in sake or more readily available miso.Recipe: Sake and Birch Syrup–Roasted Sablefish with Fresh Peas and Chard