We know you love the Wild Alaska salmon offerings at the Market, but have you tried their other wild-caught fish? Here are two tasty recipes that pair mild white fish varieties with other fresh ingredients for delicious healthy meals.
Try firm delicately flavored Pacific True Cod or rich buttery Black Cod also known as Sable Fish for the first recipe. I splurged and made it with the pricier Black Cod and it was amazing. Market Master Barbara is a big fan of the Alaskan Halibut in the second recipe. Whichever fish and recipe you decide to try, you can’t go wrong — they’re all wild-caught and super healthy!
Cod with Tomato Cream Sauce for Two
recipe from the EatingWell Test Kitchen
- 8-10 ounces cod, cut into 2 pieces
- 1½ teaspoons chopped fresh thyme, divided
- ¼ teaspoon salt, divided
- ⅛ teaspoon freshly ground pepper
- 1½ teaspoons extra-virgin olive oil
- ½ shallot, chopped
- 1 clove garlic, minced
- 6 tablespoons white wine
- 1 cup canned diced tomatoes or two fresh tomatoes, diced
- 2 tablespoons heavy cream or half-and-half
- ¼ teaspoon cornstarch
- Season fish with ½ teaspoon thyme, ⅛ teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and ½ teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a plate; keep warm.
- Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining ½ teaspoon thyme and ⅛ teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 shallow bowls.
Grilled Halibut Niçoise with Market Vegetables
recipe by Andrew Knowlton for Bon Appetit
- 4 large eggs
- 1 1/2 pounds skin-on halibut fillets
- 2 tablespoons plus 1/4 cup olive oil
- Salt, freshly ground pepper
- 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
- 4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
- 1 cup cherry tomatoes, halved
- 1 bunch small breakfast radishes, trimmed, halved lengthwise
- 1 cup olive tapenade
- Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
- Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
- Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
- Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside. Makes 4 servings.
Cook’s Note: You could substitute leeks, onions, green or other beans, zucchini or summer squash, and fingerling potatoes for the vegetables listed above. Sliced or diced larger tomatoes could be substituted for the cherry tomatoes.