Alaskan black cod with kabocha squash, golden raisins, and Pedro Ximenez from The A.O.C. Cookbook (page 128) by Suzanne Goin

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Notes about this recipe

  • bktravels on October 09, 2023

    We used butternut squash from our garden instead of the kabocha squash and I mistakenly bought black sea bass instead of black cod. Nevertheless the dish was outstanding. It is always challenging to follow Goin's recipes because she has so much going on simultaneously. She must have a full squad of sous chefs! This was actually simpler than some of the others we've made. I like L.Nightshade's decision to make the sauce ahead, and I'll do that next time. Another lovely Suzanne Goin dinner!

  • peaceoutdesign on August 22, 2023

    Love the Squash puree, anything with brown-butter and lots of it is amazing. I cooked the fish on the stovetop skin side down and then finished in the oven rather than flipping it. The combo of it all went perfectly together.

  • TrishaCP on December 02, 2018

    I totally agree that this dish is stunning. I think it would work well for a dinner party because several steps can be done ahead of time (making squash puree, marinating fish, prepping greens, soaking raisins) and the remaining steps (cooking greens and fish, finishing with the sauce) can be accomplished quickly. The flavors of all of the ingredients are wonderful together. The need to buy (and then have) a bottle of Pedro Ximinez is just a bonus!!!!

  • L.Nightshade on October 06, 2018

    I didn’t do everything in the order specified, partly because I planned, and started, the meal for one night, got halfway through, and things came up. Decided to do it the following evening. The fish had already been marinating, so it was a lengthy marinade. The squash and chard had already been cooked, so they just needed to be finished and reheated. While the instructions state to cook the fish, plate everything, then make the sauce and reduce it to a syrupy consistency. With our unreliable burners, and cool house, I would have been pouring warm sauce over cold fish. So I completed the sauce, and began reheating the vegetables, before putting the fish on the heat. It all came out just right. This is quite a dish, and the sauce, with raisins, a dry and a sweeter sherry, sage, and lots of butter, is quite a killer. I also think this dish would be great with pork or duck replacing the fish.

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