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
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3 of 8Annabelle Breakey
Sablefish with Savoy Cabbage and Fennel Slaw
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
4 of 8Thomas J. Story
Pan-Roasted Orange Maple Sablefish
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
5 of 8Eva Kolenko
Sablefish with Stone Fruit Salsa
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
6 of 8Annabelle Breakey; Styling: Dan Becker
Wine-Braised Seafood Choucroute
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
7 of 8Annabelle Breakey; Randy Mon
Green Tea Soup
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
8 of 8Thomas J. Story
Sake and Birch Syrup–Roasted Sablefish with Fresh Peas and Chard