Honey miso-glazed black cod with spicy bacon-apple and padron pepper succotash. (Tulalip Resort Casino)

Honey miso-glazed black cod with spicy bacon-apple and padron pepper succotash. (Tulalip Resort Casino)

Celebrate National Seafood Month with honey miso black cod

Spicy bacon-apple and padron pepper succotash is a tasty Native American-inspired accompaniment.

  • By Perry Mascitti Tulalip Resort Casino
  • Friday, October 20, 2023 1:30am
  • Food & Drink

By Perry Mascitti / Tulalip Resort Casino

I can’t think of a better way of celebrating National Seafood Month than with the seasonal harvest of a regional favorite: Pacific Northwest wild black cod. Sometimes referred to as sablefish or butterfish, black cod has a very buttery and mild taste. It is a deep-water fish sometimes found in depths of 650 feet in the coastal waters of Oregon, Washington and Alaska.

I’m taking this culinary jewel of the sea and glazing it with a honey-soybean fermented miso paste. In this recipe, we place the sweet, glazed cod atop a non-traditional, Native American-inspired succotash. While traditional succotash contains lima beans and corn, my version eliminates the lima beans and spices up the corn a bit with mild padron peppers, Washington state apples, bacon and cippolini onions. You’re not limited to black cod. Feel free to use any seafood (such as halibut) that you have available to create this mouthwatering dish.

For the black cod:

1½ pounds black cod, cut equally into 4, 6-ounce boneless-skinless filets

For the miso glaze:

½ cup miso paste (available at most supermarkets or specialty stores)

2 tablespoons soy sauce

1 cup honey

2 tablespoons yellow mustard

4 tablespoons butter (unsalted)

Mix all the ingredients together and pour one half of the mixture over the black cod filets and refrigerate for 4 hours. Retain the other half of the mixture for final pan searing of cod.

In a hot sauté pan, add 1 tablespoon of butter. Place the fish in the pan and brown. Repeat with the other 3 pieces. Cook until the top is brown but still rare. Place the pieces of cod on a sheet pan with foil and pour the rest of the miso sauce over the top of all the pieces evenly and set aside (reserve about ¼ cup of the miso sauce for the final plating). Refrigerate until you are ready to serve.

For the succotash

¼ cup olive oil

¼ pound or 6 slices bacon, sliced in ¼-inch thick strips

1 pound sweet potatoes, cut and diced into ½ inch pieces

½ pound cippolini onions, peeled and quartered

½ medium red apple, skin-on, cored and diced into ½-inch pieces

½ pound corn (kernels cut off the cob)

1 cup padron chiles, sliced ¼ inch (sometimes referred to shishito). You can substitute with Pasilla chiles or red bell pepper.

Salt and pepper to taste.

Heat the olive oil in the pan and add diced sweet potatoes and cut bacon slices. Cook until it is ½ cooked. Add onions, Padron peppers, diced apples, salt, and pepper. Cook it all until brown and semi-soft. Set it aside and keep warm.

Just prior to serving time, pre-heat the oven to 400 degrees.

Place a single layer of cod filets in the oven for approximately 5 minutes (or until the seafood is cooked to an internal temperature of 130 degrees). Spoon the hot succotash into the center of four plates. Place the cooked cod on top for serving then pour the remaining miso glaze over each piece.

Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He has been at Tulalip since 2007 and has over 30 years of culinary experience.

Talk to us

More in Food & Drink

A selection of Haywire Brewing Company’s barrel aged winter releases on Wednesday, Nov. 29, 2023 in Snohomish, Washington. (Olivia Vanni / The Herald)
Celebrate new beginnings with Haywire Brewing this weekend

The Snohomish brewery brings new brews, old friends and lots of fun to mark the opening of its new downtown location.

An order is delivered to one of the first cars at Chick-Fil-A's store in Marysville on its opening day Thursday on May 21, 2020. (Kevin Clark / The Herald)
Chicken with a side of traffic: Everett Mall Chick-fil-A opens Dec. 7

The new Everett Mall Way restaurant is the popular chain’s fifth Snohomish County location. Openings often cause traffic backups.

The Port of Everett Commission has authorized two new 15-year leases with local restaurateur The Way Group Hospitality LLC to open two new restaurants at Waterfront Place—Tapped Public House and The Net Sheds, a new fish and chips restaurant with a year-round fish market. (Photo provided by The Port of Everett)
Port of Everett reels in two new tenants for Restaurant Row

A new location of Tapped Public House, along with a year-round fish market and fish-and-chips shop, will break ground in 2024.

Trader Joe’s customers walk in and out of the store on Monday, Nov. 20, 2023 in Everett, Washington. (Olivia Vanni / The Herald)
Trader Joe’s to move store to Everett Mall, application says

Trader Joe’s could move from its current address — with a tight squeeze of a parking lot — to the former Sears location at Everett Mall.

The Market Table spread at Fogo de Chão on Thursday, April 20, 2023 in Lynnwood, Washington. (Olivia Vanni / The Herald)
Thanksgiving Day: Snohomish County restaurants open for takeout and dine-in

These local eateries are serving up turkey dinners and more on Thursday so you don’t have to.

Cindy Buchan, owner of the Baskin-Robbins on Everett Mall Way, holds a turkey ice cream cake at her store on Wednesday, Nov. 15, 2023, in Everett, Washington. (Ryan Berry / The Herald)
Scoop up Thanksgiving-flavored ice cream at Baskin-Robbins

You can pile up the Turkey Cake, a platter-ready frozen bird, and Turkey Day Fixin’s, the side dish flavor of the month.

(Kate Erickson / The Herald)
Hidden Gems: 5 lesser-known Asian eateries in and around Lynnwood

This series exploring Snohomish County’s best-kept food secrets kicks off with a sampling of local Japanese, Vietnamese, Chinese and Korean fare.

Extend your Thanksgiving goodness with sliders made from leftovers

Loaded with leftover turkey, gravy, stuffing, mashed potatoes and cranberry sauce, these sliders are easy to make at home.

Traffic moves past the Longhorn Saloon on Wednesday, Nov. 15, 2023 in Arlington, Washington. (Olivia Vanni / The Herald)
To make way for new roundabout, Arlington saloon faces demolition

The Longhorn Saloon will close soon on Smokey Point Boulevard. Arlington has big plans for a new neighborhood there.

Grilled rare yellow fin tuna is served with vegetables atop a risotto cake at Hook & Cleaver on Wednesday, Nov. 1, 2023, in Mukilteo, Washington. (Ryan Berry / The Herald)
What’s cooking in Snohomish County’s restaurant scene? Here’s a taste.

Feast your eyes! This list of upcoming restaurant openings is sure to whet your appetite for future culinary adventures.

Chef Andy Hilliard delivers three different cuts of steak for staff to taste as they prepare to open Hook & Cleaver on Wednesday, Nov. 1, 2023, in Mukilteo, Washington. (Ryan Berry / The Herald)
Hook & Cleaver to open Tuesday in space of Mukilteo mainstay Arnies

After a two-month transformation, the steak and seafood restaurant offers a new look and new menu.

Jaxen McInnis, the creator of the Snackin Shack, in his transformed garage on Wednesday, Oct. 18, 2023 in Everett, Washington. (Olivia Vanni / The Herald)
Bite into Everett’s Snackin Shack, a sweet tooth museum of offbeat treats

Jaxen McInnis, 26, said his limited edition snack obsession started two years ago with Lady Gaga Oreo cookies.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.