Friday, November 2, 2012

Pan Roasted Black Cod

Another feast from a fantastic fish delivery from Siren SeaSA last night, this time the catch of the day was black cod. I went with something based on a recipe from the Cold Country Salmon web site. The recipe is somewhat French in nature with a twist and it complemented the fish extremely well.

Shallots marinating in white wine vinegar

Preserved lemons - homemade by a friend

The lemon sauce - the consistency was remarkably close to a Hollandaise

Pistachios, garlic, olive oil, and fresh parsley - what a combo for a salsa

Prepared and ready to eat

The star of the show - black cod fillet

Seasoned and ready for action


Broccolini side dish

Ingredients:

Lemon Sauce
1 medium shallot, minced finely
2 tablespoons white wine vinegar (or champagne vinegar)
the rind from 2 preserved lemons
1 cup extra-virgin olive oil
1 tablespoon fresh tarragon leaves, minced
salt to taste

Pistachio Picada
1/2 cup raw shelled pistachios
1 large garlic clove, peeled and shaved on a microplane
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh parsley

Black Cod
3/4-1 pound black cod fillet cut into two evenly sized pieces
2 tablespoons extra-virgin olive oil


Directions:

Lemon Sauce
Combine shallots and vinegar and let marinate for 15 minutes.
Pour the marinade into a bowl adding the preserved lemon rinds and olive oil. Blend with a hand held blender stick. Alternately, purée in a blender. 
Stir in the minced tarragon leaves. Add salt to taste.

Pistachio Picada
Toss pistachios, garlic, extra virgin olive oil, and salt together in bowl and spread on a baking sheet. Lightly toast the mix in 350F oven for about 5 minutes then remove to cool. Chop the mix together with the parsley to a coarse salsa consistency.

Black Cod
Preheat the oven to 350F.
Season each piece of fish with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When hot add the fillet pieces skin-side down to the pan and cook for about a minute to sear.
Turn fish pieces over and transfer to the preheated oven, cooking until done (about 3 minutes).

Serve by placing each piece of fish on a plate and sauce lightly with the lemon sauce, topping each with a couple of tablespoons or so of the Pistachio Picada.


The site suggests that the dish is particularly wonderful with a small salad of piquant, crunchy greens like wild arugula, frisee, ancho cress or young dandelion greens. We placed the pieces on mesclun leaves and served with sides of broccolini and brown rice. Mmmm, mmm, good!