Pan Seared Black Cod

Pan-Seared Black Cod (Sablefish): Buttery, Tender, and Easy to Make

One of the most luxurious and accessible seafood dishes you can prepare at home is pan-seared black cod, which is also referred to as sablefish. It is famous for its rich texture and mild, buttery taste. When you sear it in a hot pan, it cooks to perfection while remaining moist with minimal preparation.

This simple technique showcases what makes sablefish unique: you don't have to do much to this fish to make it taste amazing. With few ingredients and the right heat, you can cook up a restaurant-quality seafood dish in no time.

Why You’ll Love This Pan-Seared Black Cod Recipe

• Rich, buttery texture that remains moist

• Easy ingredients and fast cooking time

• Perfect for both novice and experienced cooks

• Flavorful without sauces or breading

• Great for weeknight meals or special occasions

Black cod is so forgiving and difficult to overcook since it has a higher fat content than many white fish.

Why This Recipe Works

• High heat promotes browning, giving a crust full of flavor.

• The fat content of black cod ensures that the fish remains moist.

• Handling the fish lightly prevents the fragile flesh from falling apart.

This method enables sablefish to retain its characteristic richness without losing its flavor.

Try This Recipe with Sizzlefish Sablefish (Black Cod)

Our Black Cod, or Sablefish, is sustainably and responsibly caught in the wild and then carefully prepared to ensure quality all the way from the ocean to your table. Each piece of sablefish is individually portioned, vacuum-sealed, and then flash-frozen to guarantee the freshness and naturally rich texture of the fish. This ensures that it will arrive at your doorstep in top-notch condition and ready to cook using simple methods such as pan-searing, allowing the natural flavors and moisture of the fish to come through without needing to add any extra seasoning.

Serving Suggestions

Pan-seared black cod is best paired with light and refreshing accompaniments that cut through the richness of the fish:

• Steamed rice or jasmine rice

• Roasted or sautéed vegetables

• Green salad with citrus dressing

• Sautéed spinach or bok choy

When it comes to sauces, it is best to keep things simple with lemon butter, a light soy and ginger sauce, or herbs that complement the fish without overpowering it.

Storing and Reheating

Storing: Leftover cooked cod should be stored in an airtight container and refrigerated for up to 2 days.

Reheating: Cod should be reheated gently in a skillet over low heat or in the oven at 300-325°F, just until warmed through. It is not recommended to microwave it, as it changes the texture of the fish.

FAQs for Pan-Seared Black Cod (Sablefish)

Q: What is the difference between black cod and cod?

A: Black cod, or sablefish, is not technically cod. It has more fat naturally and tastes more buttery.

Q: Is black cod good for pan-searing?

A: Yes. Black cod makes an excellent choice for pan-searing. It has plenty of oils that will help keep the fish moist.

Q: Can I cook black cod from frozen?

A: For best results, thaw black cod completely in the refrigerator before cooking, and pat dry to remove any moisture.

Q: How do I know when black cod is done?

A: Black cod is done when it flakes easily and is opaque. It should feel tender and not firm or dry.