it's like buttah

so i realized the other day that i never talk about fish. part of the reason is we don't eat it all that often; but a big reason we don't eat it that often is i wasn't all that sure where to get the sustainably-caught kind.

well this most unfortunate situation was effectively brought to an end this past weekend, when as i was buying strawberries from yerena farms (to replace the ones i had - *SOB* - accidentally wasted the night before), i noticed the booth next door was a fish supplier called shogun fish company. [interesting that strawberries and fish are booth neighbors... hmmmm, must speak to farmers' market coordinators... (yeah, sure, i'll get on that right after i pay my PG&E bill on time)] i peeked inside and saw a lot of great fish: sushi-grade ahi, halibut, rock cod, salmon, petrale sole...and, could it be?!? my stars, it was! BLACK COD!!!

i quickly mentally edited my plans for monday night dinner, snatched up two 6-oz-ish fillets, and tremulously handed over some of my wadded up cash to the lady (she wasn't so happy about that. *sigh* oh well.). you'll have to pardon me for going a little nutso over the fish (too bad the fish lady wasn't as understanding), but for the record, fresh black cod isn't available in the places i usually shop for food, or if it is, it isn't fresh - it's frozen.

now those of you who know fish are probably going, "HUNH?! she got excited by BLACK COD? how low brow!" well, for your information, black cod by any other name is called sablefish, or, although not entirely accurate, also known by most fine diners as "butterfish." yup, that's right, you can all lower your haughtily upturned noses and realize your snobbery has no place at the house of froon.

i have to tell you, one time i discovered a "friend" of mine didn't like butterfish, and i believe, coincidentally or not (i do not recall, senator), we fell out of touch soon afterwards. i haven't spoken to him since. i kid, i kid. (about the fact that i had a friend who doesn't like butterfish. but hello, NOT about what i would do if i realized i DID have a friend with such incredibly bad taste. a girl has to have her standards.)

anyway, our favorite way to consume black cod / sablefish / butterfish is when it's miso-glazed (ever had it at nobu? they have the *best* black cod EVERRRRR! they serve it in lettuce cups with crispy noodles. yummy yummy!). below is a great, extremely simple recipe (also works very well with chilean sea bass, just marinate it for a couple hours, although this would obviously entail not subscribing to the "locavore" philosophy) that you could most definitely make for a weeknight dinner. don't skip the mashed potatoes, either - they make this dinner really spectacular!

enjoy!!


Miso-Glazed Butterfish

1/4 cup light yellow miso
1/4 cup rice vinegar
1/4 cup sake
2 tbsps brown sugar
2 tbsps extra virgin olive oil
1 tbsp soy sauce
dash of hot red pepper paste

4 6-ounce butterfish (black cod) fillets

Preheat oven to broil with rack about 8" from broiler. In a large bowl, whisk first 7 ingredients until well blended and no lumps remain. Place cod fillets in bowl and turn once to coat.

Transfer fish to a rimmed baking sheet and place in oven. Broil until opaque in center, about 8-10 minutes, depending on thickness. Serves 4. Serve with sauteed baby bok choy and wasabi mashed potatoes (recipes follow).


Sauteed Baby Bok Choy

6 baby bok choy, sliced crosswise into 1/2" pieces
2 garlic cloves, crushed
2 tbsps extra virgin olive oil
Salt and pepper to taste

Heat olive oil in a medium skillet over medium-high heat. Add garlic and saute for about 2 minutes. Add bok choy and saute until wilted, about 3 minutes. Season with salt and pepper to taste. Serves 4


Wasabi Mashed Potatoes

2 lbs Yukon Gold potatoes, peeled and cut into 1" cubes
4 tbsps salted butter, cut into pieces
1/3 cup whole milk
2 tbsps wasabi powder
Salt and pepper to taste

Bring a large pot of salted water to boil. Add potatoes and cook until fork tender, about 12 minutes. Pass potatoes through a ricer (or mash with masher). Add butter, milk, and wasabi powder and mix until smooth. Season with salt and pepper to taste. Serves 4.