Bacalao Negro con Salsa de Piquillo

Pan seared black cod brushed with a sherry glaze, served over a roasted piquillo pepper sauce

Server Description
Our black cod, our commonly referred to as Sablefish has a rich buttery flavor that pairs perfectly with our very light sweet and tangy glaze, and even better with this smokey pepper sauce.
pronunciation
runner description
Line up notes
allergies
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Soy
ingredients
  • Black Cod Skin On - 2- 3 oz wt pieces
  • Kosher Salt - 1/4 tsp
  • Extra Virgin Olive Oil - 1 tsp
  • Butter - 1/2 oz wt
  • Sherry Fish Glaze - 1 tsp
  • Salsa de Piquillo - 1 oz fl
sourcing
PREP recipe 1
Salsa de Piquillo (NYE 2025)
PREP recipe 2
Sherry Fish Glaze (NYE 2025)
PREP recipe 3
PREP recipe 4
procedure
  1. Heat a saute pan over medium flame
  2. Season the flesh side with kosher salt and ensure skin side is very dry
  3. Add the extra virgin olive oil to the saute pan and then add the fish to the pan, skin side down
  4. Allow to cook for about a minute over medium flame and then add butter to the pan
  5. Baste the flesh side of the fish with the butter to ensure fish cooks evenly
  6. Place pan in oven at 450 degrees and cook until fish is firm, about 4 minutes
  7. Take pan out of the oven and brush the fish with the sherry fish glaze (JUST ONE EVEN LAYER OF GLAZE. DO NOT ADD THE SAUCE TO THE PAN)
  8. Spoon the piquillo sauce on a small oval plate and ensuring to evenly coat the plate to nearly the edge
  9. Place the two fish over the sauce and garnish fresh dill sprigs
critical control points
  • As part of the prep process when cutting the fish, it is very important to remove the pin bones. Use a tweezer and handle the fish carefully so it doesnt fall apart. The colder the fish, the firmer it will be and the easier to remove the bones and to portion accurately
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