Seared Black Cod (with shiitake mushrooms, broccolini, + miso red curry broth)
Serves: 4
  • 1 lb boneless black cod (also known as sablefish or butterfish)
  • 1 tsp sesame oil
  • 1 Tbs ground black pepper
  • 2 tsp garlic, minced
  • 12 medium shiitake mushrooms
  • 4 cups fish stock
  • 1 Tbs red curry paste
  • 1 Tbs white miso paste
  • 1 lime, juiced
  • 1 Tbs lime zest
  • 8 broccolini stalks
  • 4 Tbs unsalted grass-fed butter
  • 1 purple yam, thinly sliced
  • 1 tsp coconut oil
  • 2 small purple tomatoes, for garnish
  1. Rinse cod with cold water and pat dry. Cover the fish with sesame oil and black pepper and set aside to marinate at room temperature.
  2. In a medium stockpot, heat coconut oil to about 250°F, add garlic and shiitake mushrooms, and sauté for about 5 minutes. Add fish stock, red curry paste, white miso paste, and lime juice and zest. Bring mixture to a boil and simmer until liquid is reduced by half. In a separate pot, steam broccolini for 3–4 minutes, remove from pot, shock in ice water, and set aside. Taste to make sure the sauce is not too salty (this can happen depending on the brand of miso). If too salty, add a small amount of water to dilute. Finish by stirring in butter. Your broth should be light and creamy. Set aside.
  3. In a cast iron skillet over high heat, sear yam slices on both sides, cover, and cook until tender, remove from heat promptly and set aside.
  4. Using the same cast iron skillet over high heat, sear cod on both sides. Cover, reduce heat to low, and cook until tender, being careful not to overcook.
  5. Using a round or oval shaped plate with wide edges, place the yams in the middle of the plate, alternate mushrooms and broccolini, place cod on top, arrange broth around the plate not touching the fish, and garnish with purple tomatoes. Bon appétit!
This is a simple and flavorful recipe that takes only 30 minutes to prepare.
Recipe by Bauman College at