4 Alaska Black Cod fillets (6 to 8 oz. each), fresh or thawed
Salt and pepper, to taste
1/2 cup dry sherry
1/4 cup chopped parsley
2 Tablespoons grapeseed or canola oil
2 teaspoons pimenton (smoked Spanish paprika)
Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
Heat oven to 350ºF. Add oil to oven-safe skillet and heat to medium-high. Add black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned. Turn fillets over and cook an additional 3 to 4 minutes, until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.
Suggested accompaniment: Roasted Garlic Torta de Papa
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