Seared Black Cod and Cabbage with Pickled Mushrooms and Horseradish

Need a fresh recipe for your Alaska Home Pack salmon filets? We humbly suggest this incredible Mediterranean Salmon and Couscous. Pro tip: make extra sauce. Just trust us.


Ingredient

Instructions:

  1. Start by searing your cod filet, skin-side down. The skin on Black Cod is quite thick, so it will take some extra time to get a good sear!
  2. Sear a wedge of cabbage in the same pan.
  3. Add butter to the pan. This is going to help brown the skin of the fish and the cabbage!
  4. Remove the cabbage once the sides become brown and crispy. Flip the fish and baste it with the remaining butter in the pan.
  5. Plate the Black Cod filet and the cabbage before topping with soy-pickled Shimeji mushrooms and horseradish. Enjoy. 

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