Black Cod - Chorizo Tamale Filling

Fresh, local black cod is one of the Monterey Bay region's true culinary treasures—prized for its rich, buttery texture and exceptional flavor. In this recipe, Argentine Chef Diego Felix of Colectivo Felix pairs sustainably caught local black cod with smoky chorizo and traditional tamale flavors, creating a dish that celebrates both the bounty of our coast and the vibrant influences of Latin American cuisine. It's a delicious reminder that when we choose local seafood, we're supporting our fishermen, our coastal economy, and unforgettable meals.

Ingredients

• 1 lb (450 g) black cod (sablefish), skin removed and finely chopped by knife 

• 1 cup of small diced potatoe 

• 1 cup finely diced white onion 

• 2 tbsp chopped parsley 

• 1 cup of butter

For the Marinade

• 2 tbsp olive oil 

• 1 tbsp achiote paste

• 3 tbsp smoked paprika 

• 1 tsp sweet paprika 

• ½ tsp chipotle powder 

• 3 tsp ground cumin 

• 1 tsp Mexican oregano 

• 2 garlic cloves, finely grated 

• 1 tsp brown sugar or piloncillo 

• 1 tsp salt 

• 1/ cup of olive oil 

For the Marinade

Instructions

 1. Marinate the Black Cod 

Fold the chopped black cod into the marinade and refrigerate for 30–45 minutes. 

2. Cook the Black Cod Chorizo 

Heat butter in a sauté pan over medium-high heat. 

Add the diced onion and potato and cook until the onion is translucent and the potato cooked . Add the marinated black cod and cook gently for 3–5 minutes, stirring occasionally, until the fish becomes opaque but still moist. 

Break it apart with a spoon so it resembles the texture of chorizo. Finish with chopped parsley and adjust seasoning with more salt, chile and love.