If you’re a New Yorker, you may remember a time when Nobu restaurant’s miso-marinated black cod was all the rage. Black cod is also known as sablefish.

Sablefish, with its rich, fatty and buttery texture, is my favorite go-to fish when it is available, typically starting in March.

A high-quality source of protein, sablefish is rich in omega 3 fatty acids (a good fat that our body and brain needs!) and a good source of vitamins and minerals, including vitamin D, B, iron, potassium, selenium and magnesium.

I like to prepare sablefish in the simplest way possible. I poach it, then drizzle high-quality olive oil over it and top with a generous amount of thinly sliced scallions. Every buttery mouthful is a treat in and of itself.

Poached Sablefish (Black Cod)

1 to 1-1/2 pounds of sablefish (black cod).

1 bunch organic scallions, sliced into thin rounds

High quality extra-virgin olive oil.

Cut fish into 4 to 6 4 oz pieces. Slice through the middle of each piece so that the size of the piece (still held together in the middle) doubles. Rinse well in filtered water. Set aside.

Bring 4 cups of water to a boil in a 12-inch skillet that is apx. 2 inches high.

Add sablefish pieces to the boiling water. Bring water to a boil again. Turn heat to medium low and cover. Cook for about 10-12 minutes, or until tender.

Using a slotted stainless steel spatula, transfer to plate. Sprinkle with Celtic sea salt. Drizzle sablefish with extra-virgin olive oil and sprinkle a generous handful of scallion rounds over fish.

Serve with a few slices of avocado and an organic arugula salad.

Enjoy!