How to Cook Black Cod (Sablefish) Easily at Home

by Kyle Lee March 28, 2022

Have you ever tried Black Cod, also known as Sablefish? If you haven’t, then you’re missing some tender and buttery filets in your life. It’s rich in flavors and can be anyone’s favorite, provided that you cook it the right way, of course!

Not sure how to cook Black Cod? Then continue reading this post, and you’ll find some of the best ways to cook this fish to enhance its flavor while preserving its natural texture. You’ll thank yourself for reading this guide before trying out the Sablefish recipe!

WHAT IS BLACK COD/SABLEFISH?

Sablefish is a fish found in the deep waters of the Pacific Coast. It’s also called Black Cod, but for reasons. Some of these are:

This fish isn’t related to the Cod fish in any way. It resembles one of the members of the cod family because of its long slender body.

• Black Cod or Sablefish has black scales on its body.

Due to the slender body like Cods and black scales, it is known as Black Cod. This fish has a high oil content which provides its characteristic buttery flavor. The flavor of this fish also makes it a nice butterfish.

HOW TO BAKE BLACK COD IN THE OVEN

Who can resist an easy-to-prep and straightforward Black Cod meal? Well, at least we can’t! Roasting your Black Cod in the oven is as easy as it sounds, provided, of course, that you pay attention to a few precautionary measures.  

You just have to preheat your oven to 450 degrees beforehand. Then you can add your Black Cod along with your desired taste of seasoning.  You’d like to bake for around 10 minutes. The baking time depends on the size of your filet. Although Black Cod is a very forgiving fish, thanks to the fat in it, you don’t want your Black Cod to be overcooked. Food thermometer is a good investment in this case, especially if you like cooking. When the internal temperature reaches 145 F, you know for sure that your Black Cod is ready. Take out the fish from the oven and transfer it to the serving dish.

The good thing about baking Black Cod or fish in the oven is you can throw in some potatoes, bacon, or any side dishes you have in mind in the oven too. Your side dishes will enhance your experience of the dish; of course, the sides are, in the end, purely up to personal preference. A tip from us, each food requires different baking time. If you have multiple dishes in the oven, make sure you time it well so everything can be cooked perfectly.

HOW TO GRILL BLACK COD IN A PAN

Grilling your Sablefish in a pan sounds slightly more challenging than just baking it. However, once you get the hang of it, you’ll realize that it’s worth every effort you put in there. 

While it isn’t exactly hard per se, it does require a bit more involvement than the baking process. Get your Black Cod filet down to room temperature before cooking it. Just like any other fish, season your Black Cod as you like. Due to the buttery texture, even the traditional salt and pepper are sufficient. . 

After seasoning the Black Cod, oil your pan. Non-stick pan comes in handy here. When the pan is hot, put the Black Cod to the pan, skin-side down, and let the pan do its work until the skin is brown and crisp. This process takes around 4-5 minutes on medium heat depending on the size of your filet. Once the skin is golden brown, turn your fish over the other side and leave for another 3 minutes. If you have a thermometer, you can poke the thickest part of the fish filet to check the doneness. When the internal temperature reaches 145 F, take off the pan from heat and transfer your pan-grilled Black Cod to a serving dish. Grilled Black Cod goes well with any salad. The buttery texture makes your salad meal taste luxurious. 

HOW TO BROIL BLACK COD

Once you’ve nailed down baking and grilling your Sablefish, the next step to bringing out the fish’s flavors is learning how to broil. Like the other methods mentioned above, broiling isn’t a complex task once you get familiar with it.

To put broiling in a more straightforward way, such that even beginners will be able to nail their Sablefish, you’ll have to: adjust your broiler’s (or oven broiler; it doesn’t matter) heat to a high. Next, you’ll have to cover your broiler pan with aluminum foil and place your Sablefish skin-down on the pan. It can take around 10 minutes for the fish to get ready.

You can check whether the fish is raw by inspecting its surface; it should be charred well. Furthermore, you should also be able to insert a skewer with no resistance, even when retracting it.  

HOW TO STEAM BLACK COD

Some people prefer steamed fish to enjoy the pure flavor of the fish. Steamed fish is also a heart-warming dish for a lot of families. Steaming Black Cod is not as hard as you might think. You just have to season your fish according to your liking and place it down in a steamer along with your other components.

Our favorite is to steam Black Cod with soy sauce and a few slices of ginger and garlic. You can also add some Shiitake mushroom for some umami flavor. Add some coarsely chopped green onions on top for extra fragrance. 

Once you’ve set down all your components, boil some water in a pot. Once the water is boiling, put your steamer in on the pot and wait for your fish to be thoroughly steamed. It can take up to 20 minutes, depending on the thickness of the fish that you’ve chosen. Pairing your steamed Black Cod with some dipping sauce enhances your meal experience too.

HOW TO SOUS VIDE BLACK COD

Sous vide is a water bath method to cook food in a low temperature for some period of time. Preparing a Sous Vide Black Cod is a slightly more technical matter. You’ll need to season your fish and seal the pieces accordingly (you can use a vacuum sealer to accomplish this task or the water displacement method) after deboning them. 

Once you’ve sealed your seasoned fish, you can place it to cook in water that has been heated to 125 F beforehand for a period of 20 minutes. At this point, your fish is already cooked. That being said, we recommend you to finish it off on a pan, especially if it is a skin-on filet. Take out the Black Cod from the vacuum bag, heat some butter in a pan and lay down the fish, skin-side down on the pan. There you have it, your sous vide Black Cod is complete.

TIPS FOR COOKING BLACK COD

Sablefish have to be handled a little differently when it comes to cooking them perfectly. You’ll have to take care of minor aspects of the process to make sure that it comes out perfectly, for example: 

If you want to leave your Sablefish to marinate or even cook, you should do so in a glass pan as the fish can absorb the metallic feeling of metallic bowls. 

Black Cod, as stated, should be handled a little differently in comparison to other fish; they should be cooked a little longer in comparison to avoid too much softness. 

Black Cod ”gaps” much faster than other fish. Unlike other fish, however, your Sablefish “gaping” does not indicate that it's done. Instead, you should cook it for a long while. Sablefish are hard to overcook and ruin, so you can definitely up the cooking time to ensure that it’s well done.  

THE FAMOUS NOBU'S MISO BLACK COD

Originating from Nobu: The Cookbook, Nobu’s Miso Black Cod recipe is, by no doubt, one of the best experiences you can hope to have with Sablefish. The recipe, which was devised by a Japanese chef named Nobu Matsuhisa, has gained massive popularity for a reason. 

Contrary to its massive popularity, the preparation process is relatively simple. To start off with the recipe, you’d have to soak your Black Cod in a sweet-salty marinade for days on end and broil just before serving. 

It is an excellent recipe for a weekend meal prepared in between weekdays, and it truly brings out all the good aspects of a Sablefish by deeply seasoning it and

INGREDIENTS

Rub

2 Tbsp.                   Brown sugar

1 Tbsp.                   Sea salt

1 Tbsp.                   Black pepper

1 tsp.                      Garlic powder

Meat

2                             Rib or butt pork chops (fatty cut is better)

1/ 2 Cup                 Smoky Apple butter BBQ sauce

 

Method

Preheat air fryer to 425 degrees F. Spray air fryer basket with non-stick spray. Coat both sides of chops liberally with rub. Add chops to basket and cook at 425 F for 5-7 minutes. Turn chops over add more rub and cook for another 5 minutes. Line a shallow oven proof dish with foil, allowing enough foil to enclose chops. Cover foil with a ¼” layer of BBQ sauce, place chops in pan, cover chops liberally with BBQ sauce, close foil loosely over chops and bake in preheated 375 F oven for 7 minutes. Open foil up to expose chops and cook 4-5 minutes under broiler. You want to caramelize the BBQ sauce but not burn it.

 

NOTES RE AIR FRYERS

Air fryers come in various sizes and heating capacity; mine is quite large and cooks hot. You may have to adjust your cooking time depending on your unit.

You can use this recipe in a conventional oven; just allow more time.

FRESH CHRISTMAS TURKEYSAnd HAMS
ORDER DEADLINE IS DEC 08th

Once again we are pleased to offer the best naturally grown
turkeys; these birds are Mennonite raised with out drugs and
hormones. We have been selling turkeys from this farm for over 15
years and have had nothing but compliments and accolades.
Sizes start at 12-14 and range to 25+. We are limited by the
number of birds we can handle; if you order by Dec 08 you will be
guaranteed to have a turkey set aside for you. After that date we
sell until our quota is gone! (They sell quickly)
Order early; no last minute Charlie’s
We will also have old-style smoked hams, bone-in skin –on.
We have already ordered 20 hams of this type. When they are sold
they are done. Cut off date is Dec 8 th .
We will also have Black forest style hams available whole, halves
and quarters; our cut off date to order is Dec 15 th . 4:00 P.M.
ALTERNATE POULTRY
At Thanksgiving we tried boneless, skin-on turkey breast; they
weigh about 2.5 lbs each; they can be stuffed and rolled. Deadline
is Dec 13 th . (a nice product for smaller groups)
Capon size roasting hens, about 7 lbs are available to order until
Dec 15 th
GEESE
We will not have any fresh geese; frozen may be available; we will
need to check with our supplier. We are suggesting Muscovy male
ducks as an alternative; they will weigh 8-9 lbs. Frozen for sure,
fresh we will need to check. Muscovy hens are available at 4 lbs
each.
BEEF etc
We will be able to order beef Prime Rib roasts, other beef cuts,
pork & lamb roasts. Deadline will be Dec 15th

YIELD 2

INGREDIENTS

2                             Jumbo shrimp

1 / 4 cup                 Water

1 / 2 Cup                Butter

2 Cloves                 Fresh garlic, pressed

1 / 2 Tbsp               freshly ground black pepper

 

METHOD

Choose a shallow pot or small deep skillet that will hold 2 shrimp without crowding. Remove the shells from the shrimp and set aside.  Add the water to the pan and bring to a simmer, add the garlic and pepper. Add the butter in chunks to melt slowly; do not allow the butter to boil; use a thermometer to ensure you do not exceed 180 degrees F. When butter is melted add the shelled shrimp; the butter should almost cover the shrimp. Simmer gently for 2-3 minutes and then flip. Cook about 2 more minutes. Do not overcook; internal temperature should be 120 degrees F.

Serve on top of a perfectly grilled Angus strip loin steak or Angus Rib-eye steak with some of the garlic butter drizzled over the shrimp.

Jumbo shrimps we feature are actually fresh water prawns; they cook up much like Lobster tails. One thing I suggest is that you brine them in a sea salt brine of 1 Tbsp & 2 Tsp. of sea salt per 2 cups of water; this adds a little of the sea flavour they don’t have.

          My favourite cooking method would be to poach them in salted water for about 8 minutes. The internal temperature should be 120 degrees F. Cool them enough to remove the shells, slice them into medallions and serve them warm dipped in drawn brown butter.

          Another favourite is “Butter Poached.”

Servings 2-4

Ingredients

6-8 Cups      Spring mix greens (sub other salad greens to taste)

1-2 Cups      Canadian Cold water shrimp cooked

1 Cup           Vinaigrette dressing—recipe follows

 

Vinaigrette Dressing recipe

Yield 1 cup

INGREDIENTS

1/4 cup               White wine or cider vinegar

1 tbsp.                Dijon mustard

1 / 4 Tsp.                Sea salt, fine

1 / 8 Tsp.                White pepper

Pinch                      White sugar

3 / 4 Cup                Extra virgin olive oil

 

Method for Salad Dressing

Combine all ingredients in a mason jar and shake vigorously; refrigerate.

Or use an immersion blender in mason Jar.

 

METHOD for SALAD

Wash greens in cold water, spin dry and place in stainless steel bowl. Cover and refrigerate. Prepare dressing and refrigerate. Chill salad dishes.

Service: portion greens into chilled bowls, add shrimp to cover top. Pour salad dressing over top of shrimp. Garnish with shredded cheese if desired

Servings 2-4

Ingredients

6-8 Cups      Spring mix greens (sub other salad greens to taste)

1-2 Cups      Canadian Cold water shrimp cooked

1 Cup           Vinaigrette dressing—recipe follows

 

Vinaigrette Dressing recipe

Yield 1 cup

INGREDIENTS

1/4 cup               White wine or cider vinegar

1 tbsp.                Dijon mustard

1 / 4 Tsp.                Sea salt, fine

1 / 8 Tsp.                White pepper

Pinch                      White sugar

3 / 4 Cup                Extra virgin olive oil

 

Method for Salad Dressing

Combine all ingredients in a mason jar and shake vigorously; refrigerate.

Or use an immersion blender in mason Jar.

 

METHOD for SALAD

Wash greens in cold water, spin dry and place in stainless steel bowl. Cover and refrigerate. Prepare dressing and refrigerate. Chill salad dishes.

Service: portion greens into chilled bowls, add shrimp to cover top. Pour salad dressing over top of shrimp. Garnish with shredded cheese if desired

YIELD

INGREDIENTS

2 1 /2 Cups            Elbow Macaroni

1 / 2 Cup                Breadcrumbs

1 Tbsp                    Butter

1 lb.                        Cooked Canadian cold water shrimp.

CHEESE SAUCE

4 Tbsp.                   Butter

4 Tbsp.                   Flour

4 Cups                    Milk

1 1 / 2 Cups                      Shredded gruyere cheese

1 1 / 2 Cups           Shredded 3-5 year old cheddar

1 Med.                    White onion finely chopped

1 / 2 Tsp.                Sea salt

Pinch                      White pepper

Pinch                                Nutmeg

 

 

 

 

 

Preheat the oven to 400 degrees.

Cook the pasta al dente, drain well, cool and set aside.

To Prepare the Cheese & Béchamel Sauce:

In a medium saucepan, heat the milk, pepper, onions, salt and nutmeg until the milk is steaming.

In a medium saucepan, melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring for 2 to 3 minutes until it is a golden brown. This thin paste is called a roux. Slowly pour the steaming milk into the roux, whisking constantly to prevent lumps. Continue stirring over medium heat for 3 to 6 minutes. When the mixture thickens, take it off the heat.

Add both the cheeses to the sauce, and mix well until the cheeses are melted into the sauce.

To Finish:

Mix the pasta, and the shrimp with the Cheese & Béchamel Sauce. Pour the pasta into a greased baking dish.  Top it all with breadcrumbs.

Reduce the oven temperature to 350 degrees and cook for about 25 minutes.

To go with Red Snapper or Grouper

 

YIELD        1 Tot  

6. Ice cubes

1 Oz.            Coconut cream (Canned coconut milk – sub 35% dairy cream)

1 Oz.            Orange juice

4 Oz.            Pineapple juice

2-4 Oz.         Pusser’s Rum (# of ounces depends on severity of pain)

                             Eldorado 15 year old rum works well-but Pussers is trademarked

Pinch           Freshly ground Nutmeg                                                             

 

METHOD

Place ice in tall glass, add coconut milk, then orange juice, pineapple juice and the chosen amount of rum. Empty contents into a cocktail shaker and shake to the rhythm of a Caribbean beat. Return contents to achilled glass and garnish with freshly ground Nutmeg.

Relax and enjoy.

Note Pussers Painkiller is a Reg’d trademark of Pussers.

NOTE: I took this recipe to a popular local restaurant recently and the barman made it for me; it was great with their great Jambalya!

Ingredients

2.                6-8 oz grouper filets

1/ 2 Cup            Melted butter

1 Tbsp               Olive oil

3 Lemons          Thick slice

Blackening Spice  recipe below

 

 

Instructions

Preheat a 12” cast iron skillet in your oven at 450 degrees F for 15 minutes

 Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.

Move skillet to a burner on Med heat. Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, uncovered, until browned, 2 to 3 minutes. Turn, and cook, uncovered, until fish flakes easily with a fork, 2 to 3 minutes more. Remove filets to a warm serving dish or individual plates.

Place lemons slices into hot skillet. Cook, covered, until charred, 2 to 3 minutes per side. Serve with fish.

 

 

BLACKENING SPICE FOR GROUPER

 

• 3 tablespoons smoked paprika
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2-1 teaspoon cayenne pepper