4 Alaska Black Cod fillets (6 to 8 oz. ea.), fresh or thawed salt and pepper, to taste 1/2 c. dry sherry 1/4 c. chopped parsley 2 Tbsp. grapeseed or canola oil 2 tsp. pimenton (smoked Spanish paprika)
What to do:
1. Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 min. Remove fillets from marinade; discard marinade. 2. Heat oven to 350ºF. Add oil to oven-safe skillet and heat to medium-high. Add Alaska Black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 min., until lightly browned. Turn fillets over and cook an additional 3 to 4 min., until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.