Braised Black Cod with Sauteed Spinach and Mushrooms
January 27, 2013 § 4 Comments
Some time last October, Trader Joe’s had black cod on sale. I never bought frozen seafood from TJ before but it was the perfect opportunity to final try Morimoto’s braised cod recipe from his book Morimoto: The New Art of Japanese Cooking. You can actually find a copy of his recipe here if you don’t have a copy of the cookbook.
I love braised fish dishes. And since I’ve had one of the braised fish dishes at one of Morimoto’s restaurant before, I was pretty sure this was going to be delicious. Yup, it was wonderfully delicious, one of those where we could just kept eating until our bellies popped. I only had 1.5 pounds of black cod so I decided to half the remaining ingredients in the recipe. There was plenty of yummy sauce with lots to spare (drizzle that over some steamy white rice, yum!). Made me wish I bought an extra piece or two of black cod.
As a side, I just used what I had in the fridge. Some sauteed mushrooms and spinach with garlic. Very quick to throw together.
- Rinsed spinach (about a bunch), make sure all the grit and dirt is gone
- sliced button mushrooms (about 8-10, more if you like, Creminis are nice too)
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- pinch of salt
- 1 teaspoon minced garlic
- 1/2 teaspoon of Tamari
- 1 Tablespoon low sodium chicken broth (optional)
In a skillet on medium heat, butter and EVOO. Add mushrooms and salt, saute until mushroom is brown. Add garlic and cook for about a minute. Add spinach, Tamari, and chicken broth (optional) and cook until spinach is wilted. Taste and adjust seasoning as needed. Serve immediately.
My mouth is watering now just thinking about this. Oh yeah, one other thing, I julienned some green onions (soaked in ice water for a few minutes to make them curl) and fresh ginger to garnish the top of the black cod. Purely optional. As a matter of fact, I remembered about these just as we were about to
scarf enjoy our dinner. It didn’t add a whole lot to the dish IMO but it did make it look prettier.