• Grilled-Black-Cod-with-Escabeche

  • Grilled Black Cod with Escabeche of Beech Mushrooms by Chef Mark Dommen


    4 servings

    • Ingredients
    • California Olive Ranch arbequina olive oil 
      1 ½ cups
    • Thyme spring
      4 each
    • Rosemary sprig
      1 each
    • Bay leaf
      1 each
    • Garlic cloves
      3 each
    • Beech mushroom clusters, half white and half brown 
      4 each
    • Grape seed oil
      As needed
    • Sweet paprika
      2 tablespoons
    • Sherry vinegar
      ¼ cup
    • Kikkoman Soy Sauce
      ¼ cup
    • Sea salt
      As needed
    • Pepper
      As needed
    • Black cod, 8 oz. pieces
      4 each
    • Parsley
      For garnish
    • Micro parsley
      For garnish


    1. Heat the oil to 170 degrees, and add the thyme, rosemary, bay leaf and garlic. Maintain the oil at this temperature for 5-10 minutes and then strain, removing the garlic and herbs.
    2. While the oil is infusing, sauté the beech mushrooms in grapeseed oil until they are tender. Set the mushrooms aside.
    3. After the infused oil is strained, add the paprika and mushrooms, and return the oil to 170 degrees for another 5 minutes. Add the vinegar and soy sauce. Season to taste with salt, pepper, vinegar or soy sauce.
    4. Grill the black cod until cooked through.
    5. Spoon the mushroom escabeche onto each plate, and place a piece on grilled fish on top. Garnish the fish with a chiffonade of parsley and micro parsley and serve.