Marinated Cod Fillet And Corn Pudding Food

MARINATED COD FILLET AND CORN PUDDING

Steps:

• Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
• In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours.
• Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis.

COD AND CORN WITH OLD-BAY BUTTER

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
• Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
• Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
• Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
• Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.