Cod With Garlic Butter Alfred Portale Gotham Grill Food
ALFRED PORTALE'S ROAST WHITEFISH WITH GARLIC BUTTER
From the Gotham Bar and Grill in New York City, this was clipped from a recent issue of Coastal Living. Alfred Portale uses cod but that is not my favorite fish so I recommend you try using your favorite whitefish of choice, preferably a thicker filet of fish.
Provided by Epi Curious
Categories < 30 Mins
Time 17m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together first 10 ingredients in a small bowl; set aside.
- Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
- Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
- Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.
Nutrition Facts : Calories 356.1, Fat 21.2, SaturatedFat 8.3, Cholesterol 164.5, Sodium 153.8, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 37.1
COD WITH GARLIC BUTTER (ALFRED PORTALE - GOTHAM GRILL) RECIPE
Provided by contessawannabe
Number Of Ingredients 18
Steps:
- 1. Stir together first 10 ingredients in a small bowl. Set aside. 2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute. 3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center. 4. Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
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- Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.
- Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
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- Ravioli. I come from an Italian-American family. My mother was an excellent cook and dinner was at 5:30 every night—you had to be at the table. One thing we cooked together was ravioli stuffed with ricotta that she served with sauce from her own canned tomatoes.
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- Crayfish Salad at Hotel Negresco (Nice, France) Jacques Maximin was cooking at Hotel Negresco in Nice when I had a crayfish salad there, and the crayfish were tossed with haricots verts, shallots, and herbs.
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- Bouillabaisse at Tetou (Golfe-Juan, France) I was interested in bouillabaisse. I had studied it and was able to name all its seven fishes, but it was a big mystery to me.
- Seafood Salad. I’d go into these Italian markets and see octopus and shrimp cooking in vinaigrette and I knew I wanted to make a seafood salad. I would poach them separately and dress them to order.
- Grilled Gotham Steak. This steak was on my opening menu and it’s still there today. It comes with a bone marrow and Dijon mustard custard. Originally, I served it with fried shallots—my take on onion rings—and a Bordelaise sauce.
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- Oysters and Pearls at French Laundry (Yountville, CA) My first meal at the French Laundry—many years ago—there were practically forty courses. I was scratching my head.
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