Recipes – CaptainMacSeafood

Ingredients

• 1 to 1 1/2 pounds black cod fillets, skin on or skinless
• 1/4 cup sake
• 1/4 cup rice vinegar
• 1/4 cup canola, rice bran or other neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• Dark sesame oil, for garnish
• 3 green onions, thinly sliced on the diagonal, for garnish
• 1 tablespoon toasted sesame seeds, for garnish
• Ocean perch
• 2 lbs ocean perch fillets with skin
• ¼ cup Olive oil
• Salt and pepper
• Salsa verde
• 1 lbs Tomatillos, cut in half
• 1-2 Jalapeno peppers cut lengthwise in half (Remove seeds for a milder salsa)
• 1 Small yellow onion, quartered
• 2 Garlic cloves, with the husk on
• 1 Large handful of cilantro, leaves, and stems
• 1 Lime, juice, and zest
• Salt to taste
• ½cup all-purpose flour
• 64-ounce skinless, boneless sole or other thin fish fillets, patted dry
• Kosher salt, to taste
• Freshly ground white or black pepper, to taste
• 4 tablespoons clarified butter
• 4 tablespoons unsalted butter, diced, at room temperature
• 3 tablespoons minced parsley