Black Cod Flagship Recipe

Prepare and Marinate

Pat the black cod fillets dry with paper towels. Season both sides with kosher salt, black pepper and the Cajun spice blend, rubbing lightly to adhere. Place fillets skin-side down on a plate and brush or spoon the brandy evenly over the top of each fillet. Let rest 10 minutes to allow flavors to penetrate and the brandy to mellow.

Sear and Finish

Heat a large ovenproof skillet over medium-high heat and add the neutral oil. When the oil shimmers, place the fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Sear 3–4 minutes until the skin is crisp and golden. Flip the fillets and sear the flesh side 45–60 seconds. Transfer the skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes (depending on thickness) until the fish is just opaque and flakes easily with a fork. Remove from oven and tent loosely with foil while finishing other components.

While the fish rests, combine the diced tomatoes, minced shallot, garlic, lemon juice, olive oil and chopped parsley in a bowl. Season with salt and black pepper and stir to combine. Let sit 5–10 minutes at room temperature to allow flavors to marry. Taste and adjust salt or lemon as needed.

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Mash the potatoes with a potato masher or ricer. Add the unsalted butter and warmed milk, stirring until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm.

In a small bowl, combine the softened unsalted butter with finely chopped chipotle in adobo, smoked paprika, lime zest, lime juice, chopped cilantro and 1/4 tsp salt. Mix until fully incorporated and smooth. Taste and adjust chipotle or lime as desired. Transfer to plastic wrap, roll into a log if desired, and chill briefly if you prefer a firmer butter; otherwise keep at room temperature for easy spooning.

Spoon or pipe a generous portion of mashed potatoes into the center of each warm plate. Place a black cod fillet on top of the potatoes, skin-side up for presentation, or off to the side if preferred.

Spoon 1–2 tablespoons of the tomato relish over the fish or alongside the fillet. Add a 1-tablespoon dollop (or a medallion slice) of Santa Fe butter on the hot fish so it melts and creates a saucy finish. Garnish with chopped parsley or cilantro and serve with a lemon wedge.

Serve immediately while the fish is hot and butter is melting. Each portion can be adjusted with extra brandy-seared pan juices spooned over the fish if desired.