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black cod (sablefish)


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What makes black cod so exquisite IS its fatty, juicy succulence. My husband is not a fan, either (and he also can't stand Chilean sea bass).

I'd tell you to purchase a very thin piece for him and cook it to death, but that would be like buying Kobe beef and grinding it for Bolognese sauce.

What I do is buy what I like for myself, and a piece of tilapia or other firm-fleshed fish for him, pan-fry both in the same pan (or grill/roast, whatever) so there's no extra work involved other than timing two different-sized portions of fish. I then finish both off with whatever sauce (or none) that I've prepared.

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