Time and time, again, I learn the lesson that the BEST meals come from the best SEASONAL ingredients. And not only does this philosophy result in a lovely meal, but it is typically quicker and healthier since it does not require a lot of extra seasoning and unhealthy preparation methods.
Last weekend, we celebrated with a delicious Grilled Chilean Sea Bass with Cherry Tomato Salsa, homemade corn bread and Corn Salsa Salad. The tomatoes were fresh-picked from Cathy’s garden – like candy! It was a wonderful meal.
But, when it came time to write about this meal, I couldn’t shake the sustainability concern I’ve had (and I’m sure many of you have) about Chilean Sea Bass. While the fish monger assured me the Chilean Sea Bass I was buying was “long-line harvested in the deep southern ocean waters of Antarctica” and from a Marine Stewardship Council Certified fishery (these are confirmed to have been harvested from sustainable fisheries, where strict protocols protect species against overfishing and ensure that the fish can continue to propagate in healthy numbers), I still wanted to be able to present another option. I made the recipe, again, with Alaskan Black Cod, or Sablefish. It was just as good, and I felt better eating it. It’s just as high in Omega-3s as salmon, it’s sourced from the North Pacific from March 15 – November 15, and it’s not over-fished.
So, here you have it: a delicious, healthy, quick weeknight meal / fancy dinner party that you can feel good about! EnJOY!
- 4-6 Black Cod filets, 1½" thick, skinned and boned
- ½ cup orange juice
- 3 Tbsp. soy sauce
- 2 Tbsp. mirin or dry sherry
- 3 medium garlic cloves, minced
- 3 tsp. fresh ginger, minced
- Freshly ground black pepper
- 1 cup cherry tomatoes, cut in half
- 1 Tbsp. shallot, minced
- 4 tsp. fresh lime juice
- 1 jalapeño pepper, seeded and deveined, minced
- 2 Tbsp. fresh cilantro leaves, chopped
- Salt and pepper to taste
- Stir together the ingredients for the marinade (orange juice through black pepper) and pour over the fish. Marinate for about 10 minutes on each side.
- Turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes. Scrape hot grill rack clean with wire brush.
- Meanwhile, make the salsa by combining the tomatoes, shallot, lime juice, pepper, cilantro, salt and pepper. Cover and let flavors blend.
- Sprinkle fish generously with salt and pepper; spray both sides lightly with olive oil.
- Dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack.
- Turn 1 burner down to medium-low and leave other burner(s) on high. Place fish over burner(s) set on high and grill until golden brown on first side, about 5 minutes. Gently flip fish and continue to grill until golden brown on second side, about 5 minutes longer.
- Move fish to cooler part of grill and cook until center of fillets is opaque and cooked through, 3 to 6 minutes longer. Serve immediately, with lemon or lime wedges if desired.