IF YOU ARE A thoughtful seafood lover, you know it’s better to eat fish that are caught or farmed in ways that support species sustainability and the health of the oceans they swim in. This delicious dish supports you in that. The recipe works well with any number of flaky white fish. But among them, black cod (sablefish) is considered one of the most sustainable. Black cod’s creamy white flesh is loaded with Omega-3s earning it the name “butterfish” for its silky richness. Simply sautéed and paired with a flavorful sauce of just three ingredients: fresh dill, capers, and coconut milk, this light and lovely preparation is Spring at it finest. We like to serve it with steamed snow peas which, with their bright green hue and delicate texture, go very well with the coconut milk sauce.
• 1 cup finely minced fresh dill, all stems removed
• 2 Tbsp capers, drained
• 13.5 to 14 oz coconut milk
• 2 tsp coconut oil
• 3 small fillets black cod (sable fish)
• Garnish with dill sprigs and a sprinkling of capers
Remove all stems from dill. Mince dill leaves. Combine dill and capers with coconut milk in a blender or use immersion blender to puree mixture. Pour liquid into sauté pan. Simmer over medium heat until bubbling; reduce heat to low and simmer until reduced by two thirds to a creamy sauce. Remove from heat. In a clean sauté pan, heat coconut oil. Gently sauté cod fillets until firm, turning once. Plate fish with sauce, snow peas, and a sprinkling of dill sprigs and capers.