Thursday, May 2, 2013

Ingredient 17 – Pacific Cod

This week I made Pacific Cod.  I was going to make Rockfish but there were no filets available at Whole Foods.  I considered making a whole Rockfish, but I didn’t want to pay $35 for the smallest whole fish.  Cod, Red Snapper, Halibut, and Sea Bass are all substitutes for Rockfish.

Pacific Cod, Gadus macrocephalus, also know as Gray Cod or Alaskan Cod, is considered a sustainable seafood choice.  Abundant in the waters near Alaska, this cod can be found as far south as Southern California.  
I marinated my cod in sparkling wine and fresh herbs, per a recipe I found on the Food and Wine website.  The recipe called for 4 and 1/2 pounds of filets and served 12, needless to say I made a few adjustments.

Pacific Cod with Sparkling Wine and Herbs
Serves 2 to 3
1 lb Pacific Cod or Rockfish
1/2 cup sparkling white wine
1/4 cup olive oil
1 small shallot
1 and 1/2 tbp chives
1 and 1/2 tbp parsley
1 tsp thyme
1 tsp lemon zest

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Begin by chopping the shallot, parsley, and chives and removing the thyme leaves from the sprigs.  Place the herbs in a small bowl with the olive oil, wine and lemon zest.  Stir ingredients to combine.  

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Place fish in shallow baking dish and cover with 2/3 of the herb and wine mixture.  I had to cut my fish into a few pieces to make it manageable.  Let the fish marinate for 20 minutes.

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Once finished marinating, heat a grill pan or skillet, medium-high heat.  Place a touch of butter or olive oil in the pan.  Season the fish with salt and pepper and place in the pan to sear for 4 minutes.  Turn the fish and sear for an additional 2 minutes.  Once cooked, plate the fish and drizzle with remaining marinade.

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Be sure to enjoy your fish with a nice glass of sparkling wine, don’t let those bubbles go to waste.

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I enjoyed this simple fish preparation.  It is a great option for a warm summer night.  Make sure to use this recipe with very fresh fish.  The marinade is light and is designed to let the freshness of the fish stand out.  Overall grade: B.   

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