Alaskan Black Cod Three ways

Alaskan Black Cod – Three ways
Fish available at Gimli Fish in Winnipeg at 596 Dufferin Ave and 625 Pembina Hwy.

1. Tomato Saffron Poached
(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
4 pieces Alaskan Black Cod fillet
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Alaskan Black cod pieces and cover. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
Enjoy!

*Saffron available at Halal Meat Centre & Specialty Foods at 206 Maryland St and at DeLuca's on Portage Ave.


2. Ancho Chili Garlic Paste Grilled

2-3 whole Ancho chilies (dry roasted, soaked and seeded)
1 head roasted garlic
1/2 cup honey
1/4 tsp cumin
1/4 cup olive oil
Salt and pepper to taste
4 pieces Alaskan Black Cod

Blend chilies, garlic, honey, olive oil and spices to a paste. Cover fish pieces with paste and let sit for at least 1 hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!


3. Honey Miso Grilled

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Chinese cooking wine
a drizzle of chili oil
4 pieces Alaskan Black Cod

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!