This honey lime sablefish, also known as black cod, is topped with a spicy jalapeno and fresh corn salsa for a healthy but incredibly flavorful and easy meal.

I hated fish as a kid.

Like to the point of screaming tantrums when my parents would try to get me to eat it.

It just completely grossed me out and I downright refused to eat any of it.

I actually worked myself into the one and only asthma attack I’ve ever had in my life during a shrimp stir-fry dinner (no joke, emergency drive to the doctor at 8pm, EpiPen and everything) which resulted in everyone thinking I was allergic to shellfish until about 8th grade.

While I still will scream like a 4 year old girl if a fish gets to close to me in the water (you can imagine my reaction when snorkeling in Tahiti on our honeymoon and an eel popped out of a rock about 1 inch from my face), I’ve since more than made up for the fact that I spent the first 14 years of my life as a seafood hater.

I’m even a raw oyster fanatic as of late.

So when I was in Alaska last month and one of our first group dinners involved black cod, I was kind of surprised I’d never heard of it or had it.

Sure, I’ve heard of and eaten plenty of cod (air fryer cod and air fryer fish sticks being two of my favorite ways to enjoy it!) before but black cod, aka Sablefish, is not the same.

One bite into the black cod/Sablefish at dinner and I was hooked.

It had an Asian flavored sauce on it and just pretty much melted in your mouth.

The fishermen we were eating with talked to us about how it was a locally caught wild fish they sometimes enjoy (when not eating salmon) as a delicacy almost and I knew I had to find a way to get some at home.

Sablefish is a deep sea fish native to the North Pacific and get this, has the same levels of omega-3s as wild salmon.

Ironically, right before I left for Alaska, Sizzlefish sent me their Paleo Prime Plus collection (all wild-caught and loaded with healthy omega-3s) to try out, among which was Sablefish.

I threw it in the freezer, more excited about the Coho and Sockeye salmon in the box than anything else, went to Alaska a week later, tried Sablefish for the first time and completely forget I had just received some at home buried deep in the mess that is my freezer basket.

Poking around a few weeks later for chicken breasts (which I didn’t have) I stumbled upon the Sablefish again and immediately took it out to thaw.

It’s a buttery, flaky and relatively mild fish that stands up super well to a strong marinade.

I chose to serve it with a spicy sweet corn jalapeño salsa since it’s the end of summer.

This mango habanero salsa or a pineapple habanero salsa are two other great summery options as well.

I can also envision it just as well over some comforting polenta or grits in the winter for a heartier dish.

I will never give up wild salmon as my favorite fish, but this one has really impressed me with its taste and nutritional profile when I’m more in the white fish kinda mood.

Can’t find sablefish? Use cod for this recipe or try this blackened cod recipe instead.

MORE FISH RECIPES TO TRY:

Rosemary Cornmeal Beer Battered Fish with Tangy Yogurt Remoulade
Dijon Almond Crusted Tilapia
Pan Fried Halibut with Kiwi Berry Salsa

*While Sizzlefish sent me some of their product to try, this is not a sponsored post, I just really loved the fish!