Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN!  Slow cooking locks in the natural juices, for a more succulent flavor.  When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done.  Here are some specific guidelines by cooking method:
 
TO BAKE: Pre-heat oven to 275°F.  Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes.
 
TO GRILL: Brush grill with olive oil PRIOR to heating.  Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each fillet with olive oil, and place on the grill.  Season with salt and pepper.  For Sablefish, grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked.
 
TO PAN FRY BLACK COD: Place fillets in a sauté pan coated with olive oil and pan fry over medium-low heat.

 

TO BROIL HALIBUT: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.

Serving Suggestions for Wild Alaskan Halibut
Halibut offers endless culinary versatility. Here’s a few ideas to get you started: Serve with a fresh salsa (fruit salsas are particularly great); Dip in egg, coat with Panko (Japanese breadcrumbs), sprinkle with olive oil and bake until brown; Encrust in chopped almonds or walnuts; Top with a dijon mustard/cream sauce.

 

Serving Suggestions for Black Cod
The mild flavor of SeaBear’s Black Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between.  Here’s a few simple ideas:  top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.