Local Black Cod Recipe

Prep

Pat black cod fillets dry with paper towels. Lightly score the skin in a few places to prevent curling. Season both sides with kosher salt and let rest at room temperature for 15 minutes while other components are prepared.

Heat a heavy skillet or nonstick pan over medium-high until hot. Add 1 tablespoon neutral oil and when it shimmers, place fish skin-side down. Press gently with a spatula for 20–30 seconds to keep flat. Cook skin-side down 4–6 minutes until the skin is crisp and the sides are opaque about two-thirds of the way up.

Flip the fillets carefully and cook 1–2 more minutes, or until just cooked through (internal temp ~125–130°F/52–54°C for medium). Remove from pan and rest on a warm plate 2–3 minutes. For a slightly faster oven finish, after searing skin-side down transfer to a 400°F (200°C) oven for 3–5 minutes instead of flipping early.

Preheat a grill, broiler, or stovetop burner for charring. Prick eggplants several times with a fork to prevent bursting.

Char the eggplants whole over direct flame (on a gas burner) or under a broiler, turning occasionally, until the skin is blackened and the flesh is very soft, about 20–25 minutes depending on size. Alternatively, halve and roast cut-side down at 450°F (230°C) for 25–30 minutes until deeply caramelized.

When cool enough to handle, split the eggplants and scoop the flesh into a sieve set over a bowl to drain 10 minutes, pressing gently to remove excess liquid.

Transfer the drained flesh to a blender or food processor. Add 2 tablespoons white miso, 2 tablespoons unsalted butter, 1 tablespoon lemon juice, 1 tablespoon neutral oil, and 1/2 teaspoon smoked salt (or a few drops liquid smoke). Purée until smooth. If too thick, add warm water 1 tablespoon at a time up to 2 tablespoons to reach a silky, pipeable consistency.

Taste and adjust seasoning: more miso for umami, lemon for brightness, or smoked salt for smokiness. Keep warm or reheat gently in a bowl over simmering water before plating.

Combine 1/2 cup diced red bell pepper, 1/2 cup diced yellow bell pepper, 1/4 cup diced shishito or Fresno, 1 tablespoon minced shallot, and 1/2 teaspoon minced fresh ginger in a bowl.

In a separate small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 teaspoon sugar, 1/2 teaspoon fine sea salt, and 1/2 teaspoon toasted sesame oil until sugar dissolves. Pour over the diced peppers and shallot, stir to combine.

Let the relish sit at room temperature at least 10 minutes to marry flavors. Taste and adjust — a touch more sugar if too tart or a pinch more salt if muted. Can be made ahead and refrigerated up to 24 hours; bring to room temperature before serving.

In a small saucepan combine 3/4 cup dashi, 1/4 cup dry white wine (or sake), 1 tablespoon white wine vinegar, and 2 tablespoons finely minced shallot. Bring to a simmer over medium heat and reduce gently until about 3 tablespoons of liquid remain (concentrated aromatics). This should take 6–8 minutes.

Lower heat to very low. Remove from direct heat. Whisk in cold, cubed butter a few pieces at a time, whisking constantly to emulsify into a smooth, glossy sauce. Keep sauce warm but not hot (ideally around 120–140°F/50–60°C) so it stays emulsified.

Finish with 1 teaspoon lemon juice, 1/4 teaspoon fine sea salt, and a pinch (1/8 tsp) white pepper. Strain through a fine mesh sieve into a warm container to remove shallot bits for a smooth finish.

On each plate, spoon 2–3 tablespoons of the smoked miso eggplant purée in an oval or quenelle shape toward one side of the plate.

Place a black cod fillet on top or beside the purée, skin-side up to showcase the crisp skin.

Spoon 1–2 tablespoons of the sweet & sour pepper relish beside or slightly over the fish to provide bright contrast.

Ladle 2–3 tablespoons of warm dashi beurre blanc around the purée and fish (not drowning the crisp skin).

Finish each plate with a few microgreens or thin scallion slices, a light dusting of lemon zest, and a delicate drizzle (about 1 tsp) of smoked chili oil if desired. Serve immediately while the fish and sauce are warm.