Originally Posted by
The Lev
Add me to the list of people who find that AC usually does a very credible job with Black Cod / Sablefish. PS: for anybody wondering, Black Cod is a completely different species of fish (Sablefish) than the Cod that used to be found off the east coast of Canada and that gets used for fish and chips. Retail price is typically higher than Halibut or Tuna whereas "regular" cod is reasonably priced.
OTOH, I find that 8 out of 10 times beef tenderloin is converted into a hockey puck of inedibility by AC crews .- although for some reason they generally manage to do a fine job with rack of lamb.
I agree on both the fish and meat comments. I stopped ordering the beef a long time ago and do find the fish offerings much better.
Having just been in Sweden for several days where fish is number one on all restaurant menus it adds to my positive thinking about AC and fish.