Sustainable Ingredients and Seasonal Seafood – A Perfect Summer Meal
As I discussed in Monday’s post, eating sustainably and eating fresh fish or other sea creatures does not always go hand in hand. Yes, fish is, and always has been an important part of our diet, but if they stay at the present state of overindulgence, along with poor management practices and other environmental concerns, we won’t be eating it for much longer.
However, Barton Seaver, in his new book For Cod and County, has managed to make an elegant and very informative cookbook out of the issues around the seafood industry—Check out Monday’s post for more information and 10 tips on how you can take action to help the seafood industry.
This recipe is my adaptation of one in Seaver’s book – which I would highly recommend to any seafood enthusiast. I chose to use black cod in this recipe after doing some research on the Seafood Watch list.
Sablefish, commonly referred to as Black Cod are more abundant, unlike the commonly eaten whitefish, Mahimahi, and the method of catching them is less invasive to the species and habitat. Black cod is also a locally available fish, commonly caught in the waters off Alaska and BC. It has a tender, mild flavor and is packed with the healthy long-chain omega 3 fatty acids.
Black Cod With Grilled Peaches and Buttermilk–Mint Dressing
2 tbsp good quality olive oil
1 tsp Dijon mustard
1 tsp sugar
½ cup buttermilk
Juice of 1/2 lemon
1/3 cup fresh mint leaves, washed
Salt and pepper to taste
Four 5 oz portions Black Cod
4 ripe peaches, halved and pits removed
4 cups baby mustard greens
In a standing blender combine 1 tbsp of the olive oil, mustard, sugar, buttermilk, lemon juice and mint. Puree until smooth. Let sit for 20 minutes so the flavors can combine. Meanwhile heat up your grill. Rub the remaining tbsp olive oil on the cod filets. When the grill is hot, place the cod and the peach halves on the grill and sear on each side for 3-4 minutes. The cod will just begin to flake when cooked through. Remove all from the grill and let rest while preparing the greens. Toss the mustard greens with 2/3 of the buttermilk dressing. Arrange in equal portions in 4 shallow bowls or plates. Top the greens with cod filets and arrange the grilled peach halves on top. Drizzle each portion with the remaining buttermilk dressing and serve immediately.