Turmeric Black Cod with Tomatoes & Capers
Total time: 15 min
Recipe by: Carissa Remitz
Our annual member recipe contest is an exciting occasion here at Sitka Salmon Shares. It gives our loyal members a chance to let their culinary talents shine while sharing their own recipes with our community of seafood lovers and conscious consumers. We reward the member that provides the very best entry with a trip to Sitka, Alaska. Enjoy this recipe from member Carissa Remitz, and as always, stay wild.
- For the fish:
- 1 fillet black cod
- 1 tsp ground turmeric
- 16 cherry tomatoes ~ substitute other in-season varieties
- 2 dozen Castelvetrano olives, pitted and smashed lightly with the side of a chefs’ knife
- 1 tbsp capers, rinsed if salt-packed
- 1 tbsp Italian parsley, chopped
- 1 tbsp lemon juice (approx. ½ a lemon squeezed)
- olive oil to taste
- salt & pepper to taste
- For the rice:
- 1 cup jasmine rice
- 1 tbsp butter
- 1-2 tsp caraway seeds
Combine the rice with 1¾ cup water, the butter, and caraway seeds. Bring to a boil, and boil until most of the moisture has evaporated. Cover, and simmer for 20 minutes.
Prepare Black Cod
Heat non-stick saute pan to medium-high, then add 1 tbsp olive oil. Drizzle black cod with olive oil and lightly rub into the flesh; salt and pepper to taste the flesh and skin, then coat the flesh with turmeric (it’s not necessary to put turmeric on the skin).
Carefully place the black cod into your pan, skin side down.
Flip once the flesh above the skin starts to turn more white/cooked, then add the tomatoes, olives, and capers to the pan.
Once the cod is cooked to preference, add parsley and lemon juice to the pan, and mix with the tomatoes, capers, and olives. Salt and pepper to taste.
Plate & Serve
Flip the cod onto a plate carefully with a spatula and pour the remaining ingredients onto the fish.