I worked a lunch shift yesterday and someone ordered one of Lawrence‘s famous burgers with bacon and aged cheddar. Now, if that doesn’t look like the most satisfyingly self-indulgent burger you’ve ever seen, please send me a picture of the alternative.
I made a light dinner last night with some ingredients that needed to be used and came out with something quite nice. I bought some “morue charbonnière- sablefish or alaskan black cod-which is a very nice buttery and delicate fish, baked it, and served it with a sun dried tomato and red bell pepper vinaigrette, some steamed broccoli and cauliflower and a refreshing salad of mixed greens, red bell pepper, oranges and celery.
For the vinaigrette, I blended half of the uncooked bell pepper with the sun-dried tomatoes, capers, garlic, olive oil and red wine vinegar. When that was done I thinly sliced the rest of the bell pepper, sectioned an orange, cut some red onion and celery and mixed it in with my mixed greens. For the salad, I made a vinaigrette of old fashioned mustard, red wine vinegar, seasoning, and olive oil.
I steamed my broccoli and cauliflower, and heated the oven to 400°, where I cooked my fish until it became flaky on the outside and “rare” on the inside. I finished it off with a minute of broiling to give it some extra color and flavor.
Easy and satisfying.
I wasn’t very familiar with sablefish until recently and am pleasantly surprised at how good it is. While not cheap, it’s a reasonably priced fish that is sustainable, very flavorful and easy to cook.
Here is some information about sablefish that might interest you:
Sablefish, or black cod, looks much like a cod, but in fact, it is not a cod at all. It’s scientific name is Anoplopoma fimbria and it is one of two members of the Anoplopomatidae family, a group of fish confined to the North Pacific.
Looking at the nutritional values of black cod, they can be considered as a very health beneficial fish. Sablefish are very high in heart-healthy Omega-3 oils, containing approximately as much as wild salmon do. They are also a great source of high-quality protein, iodine, phosphorus, magnesium, copper, iron, zinc, and calcium. The fats in sablefish are highly polyunsaturated and thus well-suited to low cholesterol diets. They are very low in PCBs, dioxins, and mercury.
Another important factor about Black Cod is their sustainability status. This particular species information has become very important to consumers over the past several years. The good news is that Alaska holds the largest population of black cod in the world and their conservation status is at the lowest level of concern in terms of fish sustainability management. The Black Cod population is neither overfished nor approaching an overfished condition.
For more information: http://www.fishex.com/seafood/black-cod/black-cod.html