2 (1-pound) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed 6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 pounds) 12 medium scallions ...

When asked how it compares to the Nobu version, one commenter said, "Pretty much identical. We do sushi nights at home and serve the nobu style black cod recipe occasionally.

Drain the cod, cut it into 2½-inch squares, set in a saute pan, cover with water and bring to a boil over high heat. Remove from the heat, cover the pan and let rest 15 minutes. Transfer the fish ...

Karen Wollins Hooked On Fish 1036 West Bryn Mawr Ave., Chicago 60660 773-961-8593 Recipe: Nobu’s Black Cod with Miso Nobu Matsuhisa /Food and Wine 3 tablespoons mirin 3… Skip to content WGN-TV ...

Here, Cody Castiglia sears black cod filets to crisp up the skin, then adds them to a smoky and fragrant tomato sauce. He finishes cooking the cod by poaching and basting the filets in the sauce.

VIKRAM: Well, we cook you wonderful fish. It's black cod. It's a nice, oily, buttery fish you get it in the, uh, mostly from Alaska. And we've been having it on the menu since day one.

A quick reminder after last month’s public serv-fish announcement: Black cod is still being sold at bargain basement prices at Costco and elsewhere, and you should buy some. Don’t take it from ...