We’ve still been having delightful meals with the “new recipe every week” mandate. Most recently was Sake-Steamed Sablefish with Ginger and Green Onion
The original recipe was for Sea Bass which is perhaps my most favorite fish of all time. I still remember having it as a special at Da Moreno in Prince George. Sadly, Da Moreno is no more. And Sea Bass is on the no eat list as it is unethically, and often illegally caught, and found to be full of mercury. Doh! Instead we used the a-okay sablefish (also called Alaskan Black Cod) for this tasty dish. Now for years my dad has made poached smoked Alaskan black cod. I’ve always loved it, though never made it for myself. This summer, my cousin Tiffany got married.
Tiff and Henry served sablefish at their reception. It was unreal. Since then I’ve been on a quest to find a source here in Kamloops for this divine fish. Recently, the local butcher started bringing in fish. They were good enough to find a supplier to bring in sablefish for us. This was our first try with it and the results were more than encouraging. There are lots of recipes out there, but Mich found this one. We adapted it a bit in that we substituted asian fish sauce for the clam juice (mostly because we didn’t have clam juice on hand). Worked out great! And it was REALLY easy to do. We’ve another piece of sablefish in the freezer that will soon be going to plate! Yum!
You too can enjoy this tasty meal (with whatever fresh fish you can get your hands on) by going to epicurious here for the recipe.
Wondering about sustainable seafood? You should be! If we don’t change practices, some experts predict we won’t have any harvestable seafood within the next 20 years or less.
Go to OceanWise and Sea Food Watch or try Sea Food Watches Sea Food Search to investigate your favorite fish.
