Black Cod, also known as Butterfish and Sablefish, contains as much as 30% more heart-healthy omega-3 fatty acids as wild salmon, except King Salmon.
This delicacy has a soft texture and a buttery richness (similar to Chilean Sea Bass) that makes this fish highly prized overseas, particularly in Japan. It's no wonder that it's also popularly known as 'Butterfish'. Black Cod survives in the deep frigid waters of the North Pacific which is why it accumulates a substantial amount of essential fatty acids.
This fish has a very mild flavor as opposed to other types, such as salmon or mackerel. Due to it's mildness, Black Cod is easily enlivened with savory flavors, such as this Hawaiian habanero marinade. It's made from a base of natural soy sauce and is blended with silky papaya habanero chili preserves, tangy orange juice, a kick of fresh ginger, and an added dash of heat (jalapeno peppers).
Serve the fish over a bed of Japanese buckwheat noodles (soba) and a side of steamed broccoli for an absolutely heavenly meal. Drizzle the cooking juices over everything and enjoy!
Fit Tip: Black Cod is a local Monterey Bay catch and is generally available at various Farmers Markets in the Bay Area and South Bay during the week. The fishmonger to look for is H & H Fresh Fish Co. Here's their market schedule: http://www.hhfreshfish.com/schedule.html
For my recipe: http://thehealthreporter.tv/2009/07/12/hawaiian-habanero-black-cod/
