![The Culinary Institute of America show](https://d3dthqtvwic6y7.cloudfront.net/podcast-covers/000/027/211/small/the-culinary-institute-of-america.jpg)
Summary: CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching. Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/