SABLEFISH RECIPE: Pan Roasted Wild Alaska Black Cod, Preserved Lemon Sauce, Pistachio Picada

  • Pan Roasted Wild Alaska Black Cod, Preserved Lemon Sauce, Pistachio Picada

    By Chef Thom Fox

    Serves: 4

    Ingredients:

    1 medium Shallot, minced
    2 Tbsp Champagne vinegar
    1/2 cup Preserved lemon* (about 2 lemons, save insides for soups or stews, see below for how to prepare or purchase)
    1 cup Olive oil
    1 Tbsp. Tarragon minced
    Salt to taste if needed

    Preparation:

    1. Combine shallots and vinegar and let marinate for 15 minutes.
    2. In a blender combine shallot/vinegar mix, preserved lemon rind and olive oil. Blend until smooth.
    3. Fold in minced tarragon.
    4. Adjust seasonings as needed.

    For Pistachio Picada:

    1/2 cup Pistachios
    1/2 tsp. Garlic minced on a microplane
    1 Tbsp. Extra virgin olive oil
    1 tsp. Salt
    1/4 cup chopped Parsley

    1. Toss pistachios, garlic, extra virgin olive oil, and salt together in bowl and spread on a baking sheet. Lightly toast in 350F oven. About 5 to 8 minutes.
    2. Chop the pistachios mix with the parsley to a coarse salsa consistency.

    For the Black Cod:

    4 six ounces pieces of Alaska Black Cod
    Salt and pepper, to season
    1 Tbsp. Olive oil

    1. Season each piece of fish with salt and pepper.
    2. Heat a non-stick saute pan over moderate heat.
    3. Add 1 Tbsp olive oil and add fish to pan.
    4. Cook quickly over moderately high heat for about one minute.
    5. Turn fish pieces over and transfer to 350F oven. Cook until done about 3 minutes.

    To Serve:

    Place each piece of fish on a plate and sauce lightly with preserved lemon sauce. Top each with 2 Tbsp of Pistachio Picada.

    This dish is particularly wonderful with a small salad of piquant, crunchy greens like wild arugula, frisee, ancho cress or young dandelion greens (search you local farmers markets for these and other options)

    * For Preserved Lemons

    Take 6 lemons. Wash and cut down from the non-stem end 3/4 of the way to the other end, into 4 pieces. Stuff each cut lemon with kosher salt, about 1 cup total. Pack together in a clean jar. Cover with a lid and refrigerate for 3 weeks. Eventually the juices of the lemons with be released and the lemon’s flavor and texture wonderfully transformed. Alternatively, preserved lemons may be purchased from specialty food stores or off the internet.


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