In the Northeast, Atlantic Cod is its own food group. It goes in or with everything and is so popular that some restuarants on Cape Cod have enough of their namesake fish on their menu to rival Bubba's list of shrimp in Forrest Gump! As Northerners, we know our seafood and especially our cod. Or so I thought.
Yesterday, I tried Pacific Cod for the first time. Now, as a native of Massachusetts, I'm not going to say it was better (which it totally was)...or that it was more tender (which it totally is)...or that it looked more amazing (which it totally did). I am just going to say that I think everyone should do a side by side comparison and see which sea you prefer (Ahem, Pacific).
Exciting Side Note: Pacific Cod is a sustainable product. Awkward Side Note: The New England Aquarium has recipes for Hard Cider Poached Cod, Cod in Lemon Caper White Wine Sauce and Cod with Bacon, Capers and Olives. Sounds delicious, but what about the fishies? I guess they ran out of tank space!
Whether you go with Atlantic of Pacific Cod, it is best to keep the preparation simple. A quick marinade and butter baste is all you need because the fish speaks for itself.
Garlic Soy Cod
Wild Caught Pacific Cod Online
Pinch Coarse Ground Black Pepper
Pinch Coarse Ground Sea Salt
1 Tbsp Unsalted Butter or Butter Substitute
2 Tbsp Low Sodium Soy Sauce
2 tsp Natural Sugar or 1 tsp Agave
1 Tbsp Minced Garlic
1/2 Cup Water
Rinse Cod Fillets, pat dry and score diagonally with a sharp knife. Season evenly with Salt and Pepper. Melt Butter in a pan over medium-high heat. Place Fillets in pan and sear for 1 minute per side; basting with butter throughout. Mix Soy Sauce, Sugar or Agave and Garlic in a small bowl and pour over Fillets. Reduce heat to medium-low and allow marinade to cook down for 4 minutes turning fish halfway through. Add water and mix with pan juices to create a light sauce. Baste with sauce and cook an additional 1-2 minutes per side depending on thickness. Remove from heat and serve over your favorite vegetables.