Chef Alvin Binuya from Ponti Seafood Grill could eat king salmon every day of his life, but also loves the versatility of the rich fish known as black cod. (It’s also called sablefish and butterfish.) In this week’s recipe, he gives the fish a rub, semi-curing it with a classic Chinese five-spice seasoning before slow-smoking it. The fillets are finished with a sear that creates a lacquer-like coating that’s truly delicious. Read part one and part two of this week’s Grillaxin to learn more about this seasoned chef. Now go on, get your cod on.Alder Smoked 5 Spice Black CodChinese five-spice curing salt(should be enough for 8-10 six ounce portions)

1/4 cup brown sugar1/4 cup kosher salt1T Chinese five-spice powder

Mix well, ensuring the five-spice is well-dispersed. Set aside.Smoking the Black Cod

1. Arrange desired quantity of 6-ounce, skin-on, black cod filets (skin side down) in a single layer on a sheet pan.2. Evenly coat each portion of fish with about 1 tablespoon of the curing salt.3. Refrigerate uncovered for at least 1.5 hours. (It will be fine if left overnight.) Seasoning mix should dissolve.4. Prepare your smoker with alder or applewood chips. This preparation calls for a hot smoke which should ideally reach 250-350F.5. Lay the filets, skin side down, on the smoker rack. Hot-smoke for about 15-30 minutes. Test for doneness by lightly touching, looking for the characteristic firmness of cooked fish, but not entirely cooked through. Ideally, you want the center of the filet to remain partly translucent, or medium-rare. When done, transfer filets to the refrigerator. At this point, the filets will hold well for up to 2-3 days.6. When ready to serve, preheat oven to 500F. Lightly coat baking pan with oil. Lay filets in pan, skin side down, and cook for 7-8 minutes.7. Serve simply with rice or a pilaf, and lemon wedges.