Black cod two ways

I adore black cod, aka sablefish, aka butterfish (and not a cod, despite the name). It's not always available, so when I see it, I get some. Yesterday I got a lovely fillet, enough for two meals. I poached half of it last night on a bed of leeks, carrots, white wine and herbs, finished with just a dab of butter. The carrots turned the poaching liquid a gorgeous yellow-orange color which I drizzled over the fillets at the end. Served with freshly dug new potatoes from the garden, delicious.

Tonight I marinated the other half in soy sauce, mirin, and hoisin sauce, with just a touch of hot sauce, then broiled it. OMG, absolutely divine. Served with yellow squash and sweet onions, also from the garden.

This was Alaskan black cod which is bigger than the local catch (and gets a 'Best' rating from the Monterey Bay Seafood Watch, as opposed to the local which only rates 'Good'). Such lovely big flakes with such delicious flavor. I'm surprised black cod isn't more popular than it is, though I'm also grateful. I'd hate to have it be discovered and overfished. Oh wait, reading the factsheet on black cod, I see it already happened back in the '70s and '80s. Hmm, glad the populations are on the road to recovery.