Smoky Pimenton and Sherry-Roasted Alaska Black Cod
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Black Cod fillets (6 to 8 ounces each), fresh or thawed
Salt and ground black pepper to taste
1/2 cup dry sherry
1/4 cup chopped parsley
2 tablespoons grapeseed or canola oil
2 teaspoons pimenton (smoked Spanish paprika)
- Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes Remove fillets from marinade; discard marinade.
- Preheat oven to 350°F (175°C).
- Add oil to oven-safe skillet and heat to medium-high. Add Alaska Black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned. Turn fillets over and cook an additional 3 to 4 minutes, until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout.
- Sprinkle with pimenton just before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 472; Total Fat: 37g; Saturated Fat: 7g; Cholesterol: 97mg; Total Carbs: 1g; Protein: 27g; Sodium: 116mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.