Our Siren SeaSA delivery this week was black cod – no complaints here. It’s always delicious: buttery, mild, quick-cooking.
I think our favorite way to prepare black cod so far was this Mahogany Black Cod – more involved, but it was so good. And just the fish could be prepared without all of the extra stuff in a pinch.
The grape salsa that’s served here is nice – a good balance of spicy, sweet and sour. I didn’t love it with the fish, which is prepared simply with a quick stovetop pan fry and finished off in the oven.
I’m interested in the grape salsa as a snack with chips, or paired with a creamy cheese.
- Pan-Seared Black Cod with Grape Salsa (Food & Wine, October 2010)
- Roasted Brussels Sprouts
