Smoked Sablefish from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J
This recipe is from Jamie Burgess, head chef at The Boat Oyster Bar at Hog Island Oyster Farm in Marshall, California. You could serve this with a crunchy veggie slaw and roasted-pepper puree or wi...
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Ingredients
- 1 tablespoon dried oregano
- ¼ cup (70 g) kosher salt
- ⅓ cup (75 g) lightly packed dark brown sugar
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon coriander seeds
- 2 tablespoons fennel seeds
- 1 small bay leaf, broken into small pieces
- ½ teaspoon black peppercorns
- 2 pounds (910 g) sablefish (black cod) fillets
- Olive oil, for rubbing
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