Food and Drink

Rich Alaska black cod shines with a spicy and nutty salsa

Fresh wild Alaska black cod — silky and rich — is the star here in this quick and easy dish, but the spicy nutty salsa definitely deserves a prize of its own. Inspired by romesco sauce from Catalonia, I omitted the bread and added fresh chiles, tomatoes and herbs, including cilantro and mint. I happened to have roasted peanuts on hand but marcona almonds, pine nuts, hazelnuts or walnuts would be great substitutions. Taste as you blend and add more vinegar or chiles or garlic, depending on preference. Delicious with fish, I also serve this salsa with hot fried tortilla chips or grilled vegetables, roast chicken or grilled steak. It also adds some kick to grilled cheese sandwiches, omelets and quesadillas. — Kim Sunée

Black cod with spicy peanut salsa

Makes 4 servings

1 fillet black cod, also known as sablefish (about 1 1/4 pounds)

Extra-virgin olive oil

1 large lime (or orange or lemon), sliced into 1/4-inch rounds

Salt and pepper


1/2 teaspoon smoked or sweet paprika (optional)

1/2 teaspoon ground cumin (optional)

8 to 10 ounces jarred roasted red bell peppers (about 3 large roasted bell peppers)

12 to 16 ounces tomatoes, such as cherry or Roma

1 cup roasted peanuts, pecans, hazelnuts or marcona almonds, lightly toasted (about 6 ounces)

1 serrano chile or Fresno (red jalapeño) or jalapeño, stem removed

2 tablespoons fresh lime juice or red or white wine vinegar

3 to 4 cloves garlic

1 bunch fresh cilantro or combo cilantro and mint (about 3 ounces)

• Heat oven to 400 degrees Fahrenheit. Coat a sheet pan or ovenproof skillet with olive oil. Pat dry fish and season lightly with salt and pepper and, if using, paprika and cumin. Place citrus slices on sheet pan or skillet in a single row and place fillet over the slices; cut fillet as needed to fit pan. If desired, using the sharp tip of a knife, score fillet by cutting across the flesh about 1/2 inch into flesh, being careful not to cut all the way through to the skin. Bake 8 to 10 minutes or until just cooked through and opaque. Serve with spicy peanut salsa.

• For the spicy peanut salsa: In the bowl of a food processor, add roasted bell peppers with some of the liquid from jar, tomatoes, nuts, serrano, lime juice, garlic, herbs and 1/2 teaspoon salt. Pulse into a coarse salsa. Taste and adjust seasoning by adding more salt or lime juice or garlic and serrano if you like more heat.

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Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit