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Citrus-and-Honey-Marinated Black Cod

"This fish, known by several names, is really unlike what one would consider cod," says Karen de Gilio, executive chef of Fish restaurant in Asbury Park. "This is a cold water Atlantic fish that is best in winter. We fell in love with it on our many trips to Maine, where it's very popular on menus. We played with many variations, but using these ingredients it really jumps off the plate with a great blend of flavors."

Posted June 7, 2011

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Serves: Six people

Ingredients:

(6) 6-7 oz pieces of Black Cod (also referred to as Sable or Butter Fish)

Marinade
2 cups honey
1/2 cup soy sauce
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed red grapefruit juice
1 tsp lemon zest
3/4 cup canola oil
1/2 cup yellow miso (fermented soybean, can be found in any asian market)

Preparation: combine all ingredients in a blender, mix well, marinate fish overnight

Jasmine Rice
2 cups Jasmine Rice
2 cups water

Preparation:
Place rice in water, bring to a boil uncovered.
Cover pot, reduce heat and simmer 20 minutes.
Remove pot from heat, leaving covered.
Allow rice to rest for 10 minutes.
Uncover and fluff with a fork.

Citrus Beurre Blanc
1 small shallot sliced
2 oz. fresh squeezed lemon juice
1 oz. fresh squeezed orange juice
1 thyme sprig
8 oz white wine

Preparation:

Combine all ingredients in a saucepot.
Slowly reduce to 2 tablespoons.
Strain through a chinois, place back in saucepot.

2 tbsp heavy cream
12 tbsp unsalted butter cut in cubes

add 2 tbsp heavy cream, bring to a light boil.
Whisk in butter one cube at a time over very low heat.
Once all butter is incorporated, season with salt & white pepper to taste.
Hold Buerre Blanc in a thermos until ready to serve.

Baby Spinach & Shiitake Mushrooms

1 lb baby spinach
1 cup Shiitake Mushrooms, cut in 1/2
2 tbsp blended oil
salt and pepper to taste

Preparation:
Heat oil in a sauté pan,
Sauté mushrooms 2-3 minutes,
Add spinach, sauté 2-3 minutes until lightly wilted,
Season with S& P to taste.

Assembling Entrée
In a sauté pan over high heat, place 4 tbsp blended oil,
When oil is hot place Cod flesh side down
Allow citrus marinade to caramelize.
Remove from pan, place flesh side up on a sizzle platter or sheet pan
Place in a *325 oven to finish cooking for 5-7 minutes.

On each plate place
2-3 tbsp Jasmine Rice topped with sauteed spinach & shiitake mushrooms topped with Black Cod. Using a tablespoon, drizzle citrus Buerre Blanc around rice.


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