Sustainable Seafood: Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette

Crisp, chopped cucumber salad and lemony carrot vinaigrette are the perfect complements to the buttery black cod.


| May/June 2007



CK 3

Crisp, chopped cucumber salad and lemony carrot vinaigrette are the perfect complements to the buttery black cod. The dish is served on an Annieglass pedestal slab.


Photo By Batista Moon Studio

Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
Serves 6

Shiso is an aromatic green leaf, available at gourmet stores or Asian markets, used to flavor Japanese dishes such as sushi and tempura. (You may substitute chopped mint or cilantro.) Seafood Watch recommends black cod, also known as sablefish, from Alaska or British Columbia, where the populations are abundant and the fisheries are well managed. Black cod contains moderate amounts of mercury, so eat this fish no more than twice a month.
 
Fish:

2 pounds black cod fillet
3 tablespoons soy sauce
1 1/2 tablespoons sugar

Carrot Vinaigrette:

3/4 cup carrot juice
2 tablespoons chopped shallots
1 teaspoon chopped ginger
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup mild vegetable oil, such as canola

Shiso-Cucumber Salad:





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