Teriyaki Black Cods Tips

Black cod, aka Sablefish or Butterfish, is caught in Alaska, Washington, Oregon, and California.  The mistake most people make when trying black cod for the first time is not realizing this is not Atlantic or Pacific Cod.  Atlantic and Pacific cod is a versatile mild white fish and what most think of when hearing “cod”.  Trust me when I fist tried it years ago I was one of those.  As a side note,  young Atlantic cod is called haddock or scrod.

Black cod is meaty like halibut although it is an oily fish.  It has a pearly white flesh and mild flavor.  The oil content lends it great fish to be grilled and where the flavor comes from.  You might have seen my other post marinating the tips brown sugar and soy sauce (which is delicious- by the way), but I wanted to change it up so decided to try a teriyaki version.

Ingredients:

  • 1/2 cup teriyaki sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup OJ
  • a squeeze from 1/2 lime
  • 1 lb black cod tips

Let marinate a few hours or overnight.  I didn’t want to get the grill going so I used the cook top.  Heat a pan with a little oil and cook tips until done.  Adding some of the marinade will make a glaze as it reduces.

This fish does well on its own with a side of veggies and rice or you can use in stir fry of cabbage and noodles…think yakisoba or a regular stir fry.

 

 

Poaching Chicken

Poaching chicken is my favorite way to prepare chicken for chicken salad, enchiladas and other recipes where you need shredded/ cubed chicken.  The following recipe is what I just used when I poaching some chicken for chicken salad, however once you have the basics down you can adjust and use what you have on hand to change the flavor profile.

In a large pot place your vegetables and aromatics.  Place your chicken on top- season- cover with poaching liquid (enough to cover chicken).  Your can use any type of chicken parts you desire, with or without bones and skin.  The skin really has no use in poaching so feel free to remove before hand if you desire.  I like use bone in as it adds depth to the broth, especially if you are saving the broth for future use.

Let come to boil for about 3 minutes. Cover partly and reduce to med-low simmer for 5 minutes. Turn heat off and let sit for 15-20 minutes.  Chicken should register 165 degrees at thickest part.

Remove chicken and shred or cube.  The broth can be separated from any solids and used for other recipes.

In this recipe I placed one onion- quartered, handful of baby carrots, chopped 2 celery stalks, and a 2 inch piece of ginger sliced.  Chicken was seasoned with garlic salt, black pepper, crushed red pepper and I added a couple bay leaves.  Poaching liquid:  vegetable broth and water to cover chicken.

Other ideas to use:  For the poaching liquid you can use any type of broth, wine, water, and even beer….or combination thereof.

If I am poaching for enchiladas I may add hot chopped peppers, minced garlic or hot sauce.

I also like using fennel as the fennel and ginger to make a tasty broth for soups afterwards!

 

Chicken Salad

With summer here, salads are what I usually have in the fridge for quick, easy and tasty lunches.  Currently, I have egg salad and chicken salad in the fridge.  Let’s take a look at the Chicken Salad!!IMG_5497

To my husband’s dismay, I am not a nut fan so I don’t put nuts in this chicken salad.  If you are “nutty” feel free to add pecans or walnuts to this salad for a nice crunchy texture.

Ingredients:

  • Dressing:
    • 1 cup mayo (I prefer Miracle Whip, but use your favorite brand)
    • 1 tablespoon poppy seeds
    • 4 teaspoons apple cider vinegar
    • 5 teaspoons honey
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon
  • 2 poached chicken breasts, shredded or cubed
  • 3 celery stalks, chopped
  • ~ 1 cup red seedless grapes, halved
  • 1 green onion, chopped
  • 1/2 cup pecans/ walnuts, chopped (optional)

What I love about this is you can add more or less of the celery, grapes, nuts to what suits your taste.

I will discuss poaching chicken in the next post but you can shred or cube your chicken.  If I use chicken breasts I will cube the chicken.  This time I used bone in whole chicken breasts with ribs, so it was easier to shred after I poached the chicken.  Either way is fine.

Looking for a time saver?  Use store bought rotisserie chicken or canned chicken.

Combine all dressing ingredients together then add your dry ingredients.  Stir and refrigerate to allow the flavors to come together.

You can make the dressing ahead of time and refrigerate while you are poaching your chicken.  Allow your chicken to cool before adding to your dressing.

Use in a sandwich or on top of greens.