Kimchi and cod! A match made in heaven. Recipe recommended by CSF member Mica Swyers and written by Rick A. Martinez of the New York Times. Photos by Mica Swyers.
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There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend. This popular take on black cod yields delicious results and is easy to do in your broiler. The longer you marinate it the richer it will be, but a quick 30 minutes will do the trick too.
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Fast, fresh, and tasty, just like you!
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Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!
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