Seared Cod With Black Garlic Sauce Food
SEARED COD WITH CHIVE BUTTER SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
- In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Pour over the Butter Sauce and serve.
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.
SEARED COD WITH BLACK GARLIC SAUCE
Steps:
- In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides. Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute. Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors. Transfer to a blender, add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.
- Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. Pat the cod fillets dry and season all over with salt and pepper. Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side. Repeat with the remaining 2 Tbs. butter and 2 fillets.
- Meanwhile, reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes. Whisk in the sesame oil until emulsified. Divide the sauce among 4 shallow bowls. Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.
PAN-SEARED COD WITH BASIL SAUCE
This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.
Provided by Vino Girl
Categories Whitefish
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
- Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
- Coat a large nonstick pan with cooking spray and heat over medium-high heat.
- Saute fish for 5 minutes on each side or until it flakes easily with a fork.
- Spoon basil sauce over fish to serve.
Nutrition Facts : Calories 196.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 75.9, Sodium 426.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 32
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