Seared Cod With Black Garlic Sauce Recipes

SEARED COD WITH CHIVE BUTTER SAUCE

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.

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.