Mike’s Red Chermoula Black Cod
Prep: 15 mins | Total: 30 min
Mike Rosenholtz’s Red Chermoula recipe made him a finalist for the 2018 Member Recipe Contest, and more importantly, landed him the title of Sauce Boss amongst the Sitka Salmon Shares team. Around the time he became a member, he got into sauce-making. He would make a new sauce each week and pair it with all the lovely fish he was receiving. This unintentionally became a sauce tournament of champions as the best ones were remade and remade. This sauce is the one he keeps coming back to. It works well with any fish, and we paired it this time with black cod. The aromatic tanginess of this sauce contrasts nicely with the buttery texture of the black cod.
- For Sauce:
- 1 garlic clove, minced
- 1 Fresno or other slightly hot chile, diced
- Small handful of cilantro (about 1/4-1/3 of bunch), thick stems removed and the rest chopped fine
- 1 tsp sweet paprika (Hungarian or smoked Spanish)
- 1 tsp hot paprika (Hungarian or smoked Spanish)
- 0.5-1 tsp red pepper flakes
- 1 tsp honey
- 1 tbsp sherry vinegar or juice of half a lemon
- 4-6 tbsp extra virgin olive oil
- 1 tbsp tomato paste (optional)
- 1 anchovy fillet, rinsed and minced (optional)
- half a preserved lemon rind (optional)
- Salt & Pepper (to taste)
- For the Black Cod:
- 1 pound black cod fillets
- 2 tablespoons high heat oil such as canola
- Salt & Pepper (to taste)
Combine all sauce ingredients except the olive oil in a small bowl. Whisk in the olive oil, season to taste with salt and pepper, and set aside.
Sear Black Cod
In a skillet, heat oil over medium-high heat. Season black cod with salt & pepper and sear, skin-side down for 4-5 minutes or until skin is crisp. Flip and cook for an additional 2-3 minutes until cooked through.
Serve the black cod by topping it with a generous serving of Mike’s chermoula sauce.
Mike's Pro-Tip: To get the crispiest skin, dry the black cod fillets with paper towels before searing.
Make it a Meal: Pair with roasted smashed potatoes, sautéed spinach, and a nice chardonnay.
Make It a Meal
Crispy Roasted Smashed Potatoes
Prep: 5 mins | Total: 60 min
- 2 pounds medium yellow potatoes, cut in half
- ¼ cup olive oil
- Generous pinches of salt & pepper
- Chopped parsley or chives (for garnish)
Preheat oven to 425 degrees F
Place potatoes into a medium saucepan and add cold water up to 1 inch above the potatoes
Bring potatoes to a boil (about 5-7 minutes), then simmer until the potatoes are almost cooked through (about 15 minutes)
Drain potatoes and lay them out on a baking sheet with room between the potatoes
Using a fork, press down on each potato half until it is smashed about half way down. Don’t worry if you over smash! Any small bits of potato will crisp up nicely
Drizzle the olive oil all over the smashed potatoes and season generously with salt & pepper. Move the smashed potatoes around a bit so that the oil gets underneath them
Roast in the oven until the potatoes are crispy and browned, about 30 minutes. Garnish with parsley or chives (or both) and serve
Sautéed Garlic Spinach
Prep: 5 mins | Total: 15 min
- 1 pound fresh spinach (2 large bunches), rinsed and dried with the thick stems cut off
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Juice of half a lemon
Heat oil in a large saute pan over medium heat
Saute garlic slices in the oil until golden brown, about 3 minutes
Remove garlic slices from the oil and set aside to be used as a garnish
Add spinach to the hot oil and cook, stirring constantly until the spinach is just wilted, 2 minutes. Sprinkle with salt & pepper during cooking
Remove spinach from skillet and place in a serving bowl. Squeeze lemon juice over the spinach and garnish with reserved garlic chips
Boat Deck Cookin'
- with Chelsea Mcleod -
We invite you to cook this recipe alongside fisherman Chelsea McLeod. We present to you the Boat Deck Cookin' series, in which our fishermen cook surprise recipes.
For more culinary inspiration, check out our May edition of What's Cookin', our fish-tastic culinary newsletter!