The best, most tender fish EVER…
If you're a traditional foodie, what could be better than something called, “butterfish”, because of it's exquisite melt-in-your-mouth flavor and velvety texture?! And if you're like me and love thinking about food, sourcing real food, preparing food, and best of all talking about your food as you're enjoying it, you have to experience this fish. Alaskan butterfish, also called sablefish or black cod is like nothing I've ever tasted…
The recipe we made with the butterfish (see below) was simple and cooks quickly, so it's a great fast-food-at-home meal (see all my “fast food” meal ideas here), but also perfect for company because it's such a rich, succulent, tender fish. It's very mild-tasting, too, so those who may not love seafood will go nuts over butterfish!
Sablefish: Caught in the depths, up to 600 fathoms below the surface of the sea, sablefish are known by chefs around the world as THE premier fish. More commonly known as black cod, though they technically aren’t cod, many know them as butterfish because they taste like butter. Sablefish smoke well and pair well with sake marinades, fitting perfectly into Asian-inspired recipes with spices and gingers.
Just as we should all be buying safe, healthy meat from farms using humane, sustainable methods, we also need to look for the same in our seafood!
Seasoned Alaskan Butterfish
- One serving per person of butterfish also called black cod or sablefish, this could be 4 oz. or 8 oz. depending on how many sides you're serving with it.
- About 3 Tablespoons Pastured butter
- About 4 Tablespoons Olive oil click here to read about the differences in olive oil and why you should never buy it from the grocery store.
- Fish seasoning — by the way I called the company from the store before I bought this brand to make sure there was no MSG and there's not. 🙂
- Melt butter in a frying pan and add olive oil — keep your temperature at about 350*. Place your fish in the hot oil, skin side down and sprinkle generously with the fish seasoning. Fry until it's almost done, it'll turn a different white and you'll be able to see that it's getting done (about 5-7 minutes), then flip and cook the other side just to get it hot. (One of the great things about this fish is that it is so rich with oils that it’s difficult to overcook!)
- We served it with a homemade Asian coleslaw and seasoned rice. (Let me know if you'd like those recipes and I'll try to get them up soon.)
As you can see in this picture below, you have to be careful of a few teeny bones that you may find, but the bite-sized pieces of tender fish fall off onto your fork as you easily pull it off the skin on the bottom. It is dreamy.
More you might like:
- Find more main dish recipes here.
- And you can find more side dish recipe ideas here.
- Lastly, there are more seafood recipes here. 🙂
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