Sautéed Alaskan Black Cod With Endive And Hazelnuts Recipes

ALASKAN BLACK COD WITH ACACIA HONEY

Steps:

• To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
• To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
• Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
• To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

SAUTéED ALASKAN BLACK COD WITH ENDIVE AND HAZELNUTS

Steps:

• Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
• Preheat the oven to 375°F.
• Toast the hazelnuts on a baking sheet 10 to 12 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Remove any wilted or brown outer leaves from the endives. Slice off the root ends, and separate the endives into spears. Arrange the endive into stacks of five, and cut each stack in half lengthwise.
• Heat a large sauté pan over high heat for 1 minute. Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme. (You may need to do this in two pans or two batches. Divide the ingredients accordingly if so.) Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Sauté over medium heat about 4 minutes, until the endive is slightly caramelized and softened. Turn off the heat, and leave the endive in the pan while you cook the fish.
• Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's just cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little. Remember, the fish will continue to cook a little more once you take it out of the pan.
• Transfer the endive to a warm platter, and wipe out the fish pan with paper towels. Heat the pan over medium-high heat for a minute. Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty. Turn off the heat, wait 30 seconds, and add the hazelnuts. Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice. Stir in the remaining 2 tablespoons sliced parsley.
• Arrange the fish over the endive. Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks. Spoon the butter over the fish.

SAUTEED BLACK COD WITH SHALLOT-LEMON VINAIGRETTE AND FRESH HERB SALAD

Steps:

• Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.