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Smoky Pimenton and Sherry-Roasted Alaska Black Cod

Prep Time: 30 min

Cook Time: 10 min

Serves: 4


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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