The Codfather Box

Servings: 4

Ingredients
4 tbsp Fresno chile peppers stem removed, finely diced
2 tbsp red onion, fine dice
½ cup lemon juice, freshly squeezed
½ cup extra-virgin olive oil
1 tsp agave, light
1 tsp salt
4 wild Alaskan sablefish (black cod) fillet portions, salt & pepper on each
1 tbsp rice bran oil or 75/25 oil blend (75% canola/25% olive oil)
2 tbsp butter
1 garlic clove
3 thyme sprigs
1 small jicama, peeled
1 ruby red grapefruit
1 navel orange
1 cara cara or blood orange
2 avocados, sliced
¼ cup cilantro, washed, coarsely chopped
¼ cup toasted pepitas, unsalted, lightly chopped

Directions

Fresno Chile vinaigrette
• Add the diced Fresno and onion to a small mixing bowl with the lemon juice, olive oil, agave, and 1 tsp salt. Whisk to combine.

Pan seared Wild Alaskan sablefish (black cod)

1 Lay the wild Alaskan sablefish (black cod) fillets out on a cutting board, cut into 4 equal portions, and pat dry with paper towels. Season both sides with salt and pepper.
2 In a preheated pan on high heat, add oil and swirl to coat the bottom of the pan. When the oil starts to smoke, carefully add the wild Alaskan sablefish (black cod) portions to the pan. Cook for 3-4 minutes or until golden brown on the first side, then flip and continue cooking about 2-4 minutes more, depending on the thickness of the fillets. When the wild Alaskan sablefish (black cod) is just about cooked through, smash a garlic clove, and add it to the pan with the butter and the thyme sprigs. As the butter melts, tip the pan so the garlic and thyme infuse the butter, and baste the wild Alaskan sablefish (black cod) for 15-20 seconds.
3 Transfer the fish to a warm plate to rest.
4 For the citrus fruit, supreme the segments and discard the core.
5 Scoop the avocado out of its peel, and discard the pit. Lay the avocado out on a cutting board, and season with a squeeze of lemon juice, and a few pinches of salt. Cut into large chunks.
6 For the jicama, peel, then shave very thin on a mandolin. Stack up the jicama slices and cut to roughly 1" by ½" tiles. Toss 2 cups of cut jicama with ¼ cup of the vinaigrette and scatter across the center of 4 chilled plates.

To serve
1 Scatter a few chunks of each type of citrus over the jicama. Repeat with the avocado chunks, creating a colorful mosaic with the citrus.
2 Transfer one piece of cooked wild Alaskan sablefish (black cod) to each plate, stacking it atop the center of the mosaic. Drizzle the resting juices over the top of the wild Alaskan sablefish (black cod). Vigorously whisk or stir the vinaigrette, then drizzle 2 tablespoons over each plate, dressing the avocado and citrus, as well as the wild Alaskan sablefish (black cod). Sprinkle the chopped pepitas and chopped cilantro over the entire plate to garnish.

Ingredients

For the Fish & Marinade:

• 1½-2 lbs sablefish (black cod) fillets
• ⅓ cup coconut aminos
• 3 Tbsp rice vinegar 
• 1 Tbsp toasted sesame oil
• 2 Tbsp maple syrup (or coconut sugar)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

For the Rice:

• 1 cup jasmine or short-grain rice (yields ~2 cups cooked)
• 1 ½ cups water
• Pinch of sea salt

For the Vegetables:

• 2 medium carrots, shredded (about 1½ cups)
• 1 cup snow peas, trimmed and halved if large
• 1 Tbsp avocado oil (or neutral cooking oil)
• Pinch of sea salt and black pepper

For Assembly & Garnish:

• 2 cups cooked rice (see rice instructions)
• Sautéed shredded carrots and snow peas (see instructions)
• Teriyaki-glazed sablefish (see instructions)
• 1 cup kimchi (store-bought or homemade)
• 2 green onions, thinly sliced (optional)
• 1 tsp toasted sesame seeds (optional)

Instructions

1. Cook the Rice:Rinse 1 cup of rice under cold water until the water runs clear.Combine rinsed rice, 1 ½ cups water, and a pinch of salt in a saucepan; bring to a boil.Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare Marinade & Fish:In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, maple syrup or coconut sugar, grated ginger, and minced garlic until sugar dissolves.Place sablefish fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, reserving the other half. Marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge).Preheat oven to 400°F (204 °C). Line a baking sheet with parchment paper or lightly oil a broiler-safe pan.Transfer marinated fillets (skin-side down if skin is on) to the prepared pan, brushing off excess marinade. Bake for 10-12 minutes, or until fish flakes easily with a fork.Meanwhile, pour the reserved marinade into a small saucepan and simmer over medium heat until it thickens slightly (about 3-4 minutes). Remove from heat.Once the fish is cooked, brush each fillet generously with the thickened teriyaki sauce.
3. Sauté Vegetables:In a skillet over medium heat, warm 1 Tbsp oil.Add shredded carrots and season with a pinch of sea salt and pepper. Sauté for 2 minutes.Add snow peas and cook 1-2 more minutes, until vegetables are tender-crisp. Remove from heat.
4. Assemble the Bowls:Divide cooked rice evenly among 4 bowls (about ½ cup cooked rice per bowl).Arrange a teriyaki-sauced sablefish fillet (or flaked pieces) over each rice portion.Add a scoop of sautéed shredded carrots and snow peas to the side.Place ~¼ cup of kimchi on the opposite side.Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds, if desired.

Experience a perfect blend of flavors in this Smoky Harissa Baked Wild Alaskan Sablefish Bulgur bowl.

Prep Time: 25 minutes 
Cook Time: 20 minutes
Servings: 4

Ingredients
SMOKY HARISSA AIOLI SAUCE
3/4 cup mayonnaise
1/2 lemon, zested and juiced
1 Tbsp chopped fresh parsley
2 tsp harissa seasoning
1/2 tsp ginger powder or freshly grated
1 1/2 tsp ras el hanout
Salt and pepper, to taste

Directions
In a blender, combine the lemon zest, lemon juice, harissa, mayonnaise, grated ginger, ras el hanout, olive oil, kosher salt, and black pepper. Blend for 2-3 minutes, add chopped parsley, blend for 15 seconds. Refrigerate.

FOR THE BULGUR-BEANS:
3 cups prepared bulgur wheat (or couscous)
1 (15 oz) can of garbanzo beans, drained and rinsed
1 orange, juiced and zested
2 tbsp extra virgin olive oil
Salt and pepper, to taste

FOR THE CARROTS:
1 lb tri-color carrots, large diced slices
2 tbsp olive oil
Salt and pepper, to taste

FOR THE WILD ALASKAN BLACK COD:
4 (6 oz) wild Alaskan sablefish (black cod) fillets
1 Tbsp extra virgin olive oil
Salt, to taste
8-12 cup mixed greens

Directions
1 Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange and olive oil then season with salt and pepper.

2 Heat oven to 425° F. Toss carrots with olive oil then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and the edges are slightly charred.

3 Reduce oven temperature to 400°. Season wild Alaskan black cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish.

4 For each serving: Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tbsp of harissa aioli onto the greens. Place 1/4 of the total bulgur beans mix over the greens. Spoon 1 tbsp aioli where black cod will be placed and add black cod fillet. Place roasted carrots over the salad and around the wild Alaskan black cod. Brush black cod with a teaspoon of olive oil. Sprinkle on some of the orange zest. Drizzle on an additional 1 tbsp aioli.

Optional Garnish: Chopped fresh herbs.

Try our wild Alaskan sea salt (harvested from the Prince William Sound by fishermen!) in this recipe!