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  • Writer's pictureShay

Pan- Seared Wild Black Cod

Wild Black Cod, similar in texture and flavor to sea bass, is completely sustainable and the perfect fish to pan-sear . It is one of go to fish dishes. Perfect pairing of my DivineKuizine remoulade sauce and fresh squeeze lemon. I paired the pan-seared black cod fish with saute spinach, but really any greens work. This fatty fish can handle high heat and stays moist and buttery on the inside even with a hearty crust on the outside. The texture and flavor is unparalleled. This simple dish is quick and easy for a weeknight dinner yet noble enough for friends and family get together.


5 tablespoons butter, divided

2 shallots, minced

1 garlic clove, minced

bag of spinach, 9oz

2 tablespoon pepper, finely chopped

2 tablespoon onion, finely chopped

1/2 jalapeno ,deseed, finely chopped

fresh squeeze lemon , optional

Lemon pepper and freshly ground black pepper, to taste

3 tablespoons olive oil or grape seed oil

Four 6-ounce wild black cod fillets, skins on


1. In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the shallots, garlic, red pepper, and jalapeno sweat until translucent, 2 to 3 minutes. Approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the spinach around the pan to wilt evenly. Optional sprinkle a red pepper flakes for a little heat.

2. Place a heavy-bottom saute pan or cast iron pan on high heat for 5 minutes. Pat each fillet dry with a paper towel. Season both sides lightly with lemon pepper and pepper. Add oil to the pan, add fish, skin-side down and sear. Let cook about 2 minutes. Flip to other side, add 2 tablespoon butter to pan place in the oven. ( oven on at 425 F) let fish cook in pan another 2 minutes or until cooked to preferred doneness, being careful not to overcook

3. Plate your saute spinach and fish nicely on plates and Enjoy! Do not forget DivineKuizine remoulade sauce as a condiment for your fish and fresh squeeze lemons!

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