MSGID: 1:229/452 4A0D78A5
-=> JIM WELLER wrote to ALL <=-

 JW> Blue cod is neither cod nor blue but it is a decent mild tasting
 JW> whitefish from New Zealand. It is harvested on a sustainable basis
 JW> and rated Least Concern. It is also much less expensive than the
 JW> ever so popular Sablefish, the other so-called "blue cod". Loblaws
 JW> is carrying it (as bags of frozen fillets) at a mere $10/kg.

Sablefish is known as black cod. I have never seen it referred to as 
blue cod before your statement.

"More commonly known as black cod, though they technically aren't cod, 
many know sablefish as butterfish because they taste like butter."

https://www.alaskagoldbrand.com/product/sablefish
 
MMMMM----Recipe via Meal-Master (tm) v8.06

      Title: Mustard-Glazed Black Cod w/Fingerlings & Chive Puree
 Categories: Seafood, Potatoes, Greens, Vegetables
      Yield: 4 Servings

      1 c  Snipped chives
      1 c  Baby spinach
    1/2 c  Extra-virgin olive oil
           Salt
      1 lb Fingerling potatoes
    1/4 c  Coarsely chopped, pitted
           - olives, green or brown 
    3/4 c  Pure olive oil
      4    (6 oz ea) skinless black cod
           - fillets
      3 tb Dijon mustard
           Fresh ground pepper

  Heat the broiler and position a rack 8 inches from the
  heat. Bring a large saucepan of water to a boil. Add the
  chives and spinach and blanch for 30 seconds, just until
  bright green. Drain and rinse under cold water; squeeze
  dry. Transfer the chives and spinach to a blender. Add
  the extra-virgin olive oil and puree until smooth.
  Season with salt.

  Rinse out the saucepan and fill it with cold water. Add
  the potatoes and bring to a boil. Simmer until the
  potatoes are tender, about 10 minutes. Drain the
  potatoes and cut them into thin coins.

  Meanwhile, in a microwave-safe bowl, combine the olives
  with the pure olive oil. Microwave at high power in
  2-minute bursts until the olives are golden and crisp, 5
  to 6 minutes depending on the microwave. Drain the
  olives and transfer to a paper towel-lined plate to
  cool. Reserve the oil for another use.

  Place the cod on a foil-lined baking sheet, brush with
  the mustard and season with salt and pepper. Broil for
  about 10 minutes, until the fish is cooked through and
  lightly browned on top; transfer to plates and spoon the
  potatoes alongside. Sprinkle with the olives, drizzle
  the chive puree all around and serve.

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM
 
 

... "I'm as pure as the driven slush" -- Tallulah Bankhead

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