Cod almighty
A Pinch of Salt
By Donna Marie Riani
Our beautiful Oregon Coast has an abundance of delicious seafood. The list is long when you think of all that it has to offer. For this story, I would like to sing the praises of an unsung fish: black cod.
Black cod, also known as Sablefish, can be found around the world but it’s the Pacific Coast black cod that’s coveted by other countries. There is something about our waters that gives it exceptional flavor.
Black cod is rich in iron, calcium and potassium and has the highest Omega 3 content of any white fish.
It’s this high fat content that gives it its rich buttery flavor and is the reason why people in some parts of the world call black cod “butterfish.”
If you are trying to picture black cod and you are envisioning a piece of black fish on your dinner plate, erase that image from your mind. It’s the outside of the fish that’s black or more precisely charcoal grey but, in the water, it appears black. The flesh is white, flaky and mild-flavored but decidedly buttery.
It is available year-round but is most abundant from April through October. Of course, this is subject to change. Mother Nature is going to do what she wants and we just have to go with the flow.
What can you do with this buttery fish? Pretty much anything. It can be smoked, broiled, fried or roasted. When you have something so rich and delicious, I think the less you do to it the better. Find a way to complement it, not cover it.
This recipe for Kedgeree is perfect.
Kedgeree originated in India and has become one of the most popular breakfast foods in the United Kingdom. It is a mixture of rice, sometimes lentils, curry powder, flaked fish and soft-boiled eggs. I know this does not resemble an American breakfast in any way, but it is a comforting plate of food and a hearty way to fuel your body for the day ahead.
Breakfast, lunch or dinner, Kedgeree is satisfying and the perfect dish for black cod.
Kedgeree
● 2 pounds of black cod fillets
● 11/2 cups of basmati rice, cooked according to package directions (this will yield about 4 1/2 cups of cooked rice)
● 2 tablespoons olive oil or ghee
● 1-inch piece of fresh ginger, peeled and finely chopped
● 1 medium sweet onion, finely chopped
● 2 green onions, finely chopped (this is optional, but I love the color it brings)
● 1 clove of garlic, peeled and finely chopped
● 2 tablespoons of curry powder (I love madras curry powder)
● 2 plum tomatoes, deseeded and chopped small
● Juice of one large lemon
● 1 bunch of cilantro leaves, roughly chopped, optional
● 1 serrano chili, finely chopped to garnish, optional
● Plain Greek yogurt to garnish, optional
● 2 large eggs, soft boiled, each egg cut into 4 pieces
Preheat your oven to 375 degrees. Place the fish in a lightly greased baking dish, then lightly salt and pepper it. Bake for about 15-20 minutes or until the fish is no longer opaque and flakes easily with a fork. Set the baked cod aside.
Place the olive oil or ghee in a large sauté pan over low heat. Add the ginger, both onions and garlic. Soften for about 5 minutes, stirring often.
Add the curry powder and cook for a couple of minutes, stirring continually.
Add the chopped tomatoes and the lemon juice. Stir to combine.
Add the rice to the pan and gently heat through, stirring to combine everything. Season with salt and pepper to taste.
If you are using cilantro and the Serrano chili, now is the time to add them.
Take your baked cod and gently break it apart into large chunks, using either a fork or your hands. Add this to the rice mixture and fold in gently, trying not to break up the fish too much.
Place the Kedgeree in a large bowl or on a plate and garnish with a few soft-boiled egg slices and a dollop of Greek yogurt.