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Dance with your dinner – mixing summer together Black Cod  Our fishmonger called Friday morning to tell us he had some amazing Black Cod, in fresh that morning, and asked us if we wanted some? Who can pass up fish on Friday? Black Cod is a wonderfully smooth, off-white fish, with a clean taste and high omega-3 content. Like many fish, it's perfect with a summertime fresh fruit salsa topping. The cod would be a perfect match with a Reed Avocado and Grapefruit Salad (below) with walnut oil dressing. (The Reeds are a bit early and not quite ready, but someone has to test them….)
The fish was perfect – so fresh and not even a hint of a fishy smell. A little pithing (a grapefruit for the salad,) some chopping and dicing, and dinner was almost done; Quick, simple, delicious, oh so easy ... and fresh, fresh, fresh. (Remember fish should not smell fishy!) I washed the fish down in cold water, and sprinkled the flesh side liberally with large crystals of grey salt and freshly ground black pepper. I coated two frying pans with Giuseppe’s Monocultivar Olive Oil and, in this case, sliced the fish fillets in half (at an angle to match the grain of the fish so it wouldn’t “tear”) so that they would fit properly in the pans I had. I mix-and-matched the tail and head ends, placing the head ends together and tail ends together, since the thinner tail ends take less time to cook. On high heat to start, I placed the fish skin side down to seer. I then turned down the flame to medium and added the grapefruit skins from the making of the salads into the pans to give the fish a little citrus “feel” and to add to the flavor of the oil.  After the fish tightened up and the flesh started to separate, and the skin side was nice and crispy, I flipped the fillets and fried them for a few more minutes. As soon as the fish was just done, I removed them from the pans. placed them on serving platters, and let them rest for a few minutes while the residual heat finished the cooking. We served the Blueberry and Peach Salsa topping separately, although you can also dress the fish on the platter before bringing it to the table.
Thanks to Pete for the call on the Black Cod. It was rich, filling and oh so fresh. And to Peter and Bonnie for the early samples of those amazing Reed Avocados! Buy Sablefish – Black Cod Reed Avocados Walnut Oil Gray Salt Black Peppercorns Giuseppe’s Monocultivar Olive Oil Blueberry and Peach Salsa (for the Black Cod or Halilbut) (Makes 2 cups – enough for many servings)  A seasonal and local twist on Sheila Lukins’ original recipe for Fresh Mango Salsa. Perfect on grilled or baked white fish, such as Halibut, Halibut Cheeks or Black Cod.
This recipe is adapted from "Ten" by Sheila Lukins (Workman, 2008) Ingredients: 3-4 ripe peaches - peeled, pitted and 1/4-inch diced 1 cup ripe blueberries - washed 1/4 cup red onion - 1/4 diced 2 teaspoons finely grated lime zest juice of one lime 1 tablespoon extra-virgin olive oil 1 tablespoon runny honey (like Macadamia Nut Honey) 1/3 cup chopped fresh mint – plus some sprigs put aside for garnish sea salt and freshly ground black pepper to taste Directions: 1. Combines all ingredients in a bowl. Refrigerate, covered, for up to 4 hours. 2. Just before serving, garnish with the remaining mint sprigs. Buy Sablefish – Black Cod Halibut Olive Oil Macadamia Blossom Honey Reed Avocado and Pink Grapefruit Salad Adapted from Bon Appetit (July, 2009) (Serves 8) 
Peter and Bonnie sent us some Reed Avocados picked fresh from his farm in California. You can also substitute Yuzu Juice for the lemon juice. it gives the recipe a different twist. I have also tried minced garlic scapes instead of shallots, when they are in season.Ingredients: 2 tablespoons verjus (or gravenstein apple cider vinegar) 2 tablespoons fresh lemon juice (or yuzu juice) 2 tablespoons minced shallots 1/4 cup lightly toasted walnut oil 1/4 cup olive oil sea salt and freshly ground black pepper 8 large butter lettuce leaves 1 large Reed Avocado or 3 ripe Hass avocados - halved, pitted, peeled, thinly sliced, and rinsed under cold water 3 large pink grapefruits - peel and pith cut away, segments cut from between the membranes Directions: 1. Whisk first 3 ingredients in a small bowl to blend. Gradually whisk in both oils. (If using walnut oil from the refrigerator, make sure to let the oil or dressing come to room temperature before using it.) Season dressing to taste with sea salt and freshly ground pepper. 2. Arrange lettuce on platter. Top with avocado and grapefruit slices, then dress. Buy Reed Avocados Verjus Gravenstein Apple Cider Walnut Oil Olive Oil Sea Salt Black Pepper |
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