{"id":1121,"date":"2008-11-05T18:20:42","date_gmt":"2008-11-06T01:20:42","guid":{"rendered":"http:\/\/www.nerdseyeview.com\/blog\/?p=1121"},"modified":"2008-11-05T19:34:38","modified_gmt":"2008-11-06T02:34:38","slug":"fish-wednesday-not-quite-blackened-black-cod-edition","status":"publish","type":"post","link":"https:\/\/www.nerdseyeview.com\/blog\/2008\/11\/05\/fish-wednesday-not-quite-blackened-black-cod-edition\/","title":{"rendered":"Fish Wednesday: Not Quite Blackened Black Cod Edition"},"content":{"rendered":"

I get cravings sometimes. Sometimes I think, yes, crispy, blackened, spicy, that’s what I want. Sometimes I think of the once portly Paul Prudhomme<\/a> and how he seemed to start his recipes with a pound of butter, hence the irresistible deliciousness. Sometimes, I get it in my head that I can replicate the luscious, spicy food of the south here in under the mossy green glow of the Pacific Northwest.<\/p>\n

And I fail. Not in an inedible, “Wow, that sucked” sort of way, more in a “Yeah, that was all right but not exactly what I had in mind” kind of way.<\/p>\n

\"Black<\/a><\/p>\n

There are some cases where it is best to spring for the ready made stuff. A Cajun spice rub is probably one of those – fish sauce and black bean sauce come to mind. I was surprised to find I had most of what was needed to make a Cajun rub in my kitchen, save powdered onion and powdered garlic, which I never have. The resulting rub came out nice enough, but I probably should have cooked the fish on a blazing hot and well oiled grill rather than in the skillet in a hot oven. Or fried them on the stove top in a half a pound of butter.<\/p>\n

As a side I’d cooked up a big batch of collard greens. For the first time I bothered to boil the greens for a sufficient amount of time in a big pot of water – wow, did that make all the difference! I tend to flash fry my greens or steam them barely at all, but collards are tough if you don’t cook them properly. In a rare instance of memory of collard green failures in the past, I remembered to start the greens good and early, and then I sauteed them with onions, Tabasco, and some tomatoes. What a difference it makes to cook the collard properly. Good stuff.<\/p>\n

\"Black<\/a><\/p>\n

The fish was cooked perfectly, but it didn’t have the crunch I was looking for. I’m not big on pan frying, not unless it’s in someone else’s kitchen, but this fish was worse for being treated as though it was a healthy meal and not an artery clogging adventure. Next time, I’m springing for the Cajun spice mix and firing up the grill.<\/p>\n

Because you know I care, I’ll tell you that Black Cod, also known as Sablefish, is a okay choice according to our friends at Seafood Watch<\/a>. It’s best if the fish is from Alaska or BC, so see if your fish monger can tell you where, exactly, the fish is caught. It’s a mild, white, flaky fish. It’s probably a nice stew fish, but it’s firm enough to hold up to grilling.<\/p>\n

Eat your fish, it helps you learn from your past.<\/p>\n","protected":false},"excerpt":{"rendered":"

I get cravings sometimes. Sometimes I think, yes, crispy, blackened, spicy, that’s what I want. Sometimes I think of the once portly Paul Prudhomme and how he seemed to start his recipes with a pound of butter, hence the irresistible deliciousness. Sometimes, I get it in my head that I can replicate the luscious, spicy … <\/p>\n


…read more.<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[324,325,326,67,323,39],"class_list":["post-1121","post","type-post","status-publish","format-standard","hentry","category-fish-wednesday","tag-black-cod","tag-cajun","tag-collards","tag-cooking","tag-sablefish","tag-seafood","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/posts\/1121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/comments?post=1121"}],"version-history":[{"count":5,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/posts\/1121\/revisions"}],"predecessor-version":[{"id":1124,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/posts\/1121\/revisions\/1124"}],"wp:attachment":[{"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/media?parent=1121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/categories?post=1121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nerdseyeview.com\/blog\/wp-json\/wp\/v2\/tags?post=1121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}