Anthony's Pier 66 serves a Wild Alaska Black Cod that is pan-seared, seasoned with five spice, and finished with roasted macadamia nuts, papaya-mango relish, and passionfruit cream over coconut jasmine rice.[27] The contrast between the warm spices, tropical fruit components, and crunchy nuts sets this preparation apart from more classic butter or miso-based cod, giving it a more island-inspired profile while still showcasing the fish.[27] When you eat it, you get crisp edges from the sear, a rich and flaky interior, and a mix of creamy, sweet, and tangy accents from the accompaniments, with the rice soaking up the sauces underneath.[27] Regional seafood writeups point to Anthony’s black cod as an example of how the restaurant blends Northwest ingredients with a more resort-style presentation that feels suited to the waterfront setting.[27][5]