Alaska Sablefish (Black Cod) with Chili-Lime Sauce

I have made this dish multiple times and love it! This recipe calls for the fish to be sauteed in oil. I baked and grilled the fish instead. Last time I made this I put the fish on a cedar plank and grilled it. Delicious! I leave the cucumbers out of the sauce and serve separately. The sauce is sweet and spicy. I make extra sauce to add to quinoa, tomatoes, cucumber, cilantro and green onion for a great lunch to take to work

Ingredients:
BLACK COD:
1 lb. Alaska Black Cod fillet, skin-on, cut into 4 pieces
1/2 cucumber, unpeeled
1/4 cup vegetable oil
6 small cloves garlic, uncut
1 cup Ginger-Lime Dipping Sauce (see recipe)

GINGER-LIME DIPPING SAUCE:
Makes about 1 cup
1 tsp. garlic, chopped
2 to 3 Thai bird chiles or 1 serrano chile, chopped
3 tbsp. sugar
3 tbsp. ginger, minced
1/4 cup fish sauce
2 tbsp. lime juice
3 tbsp. water

Directions:
Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.

Method: Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.

Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.

To Serve: Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.

Recipe By:
Chef Mai Pham, Lemon Grass Restaurant