Pan Seared Cod With Arugula Campari Tomatoes Fig Balsamic Glaze Recipe 475

PAN-SEARED COD

Pan-Seared Cod image

Keep in mind this recipe works with any thick block of fish, skinless or skin-on. Serve with a salad, rice, bread, whatever makes you happy.

Provided by Hank Shaw

Time 1h15m

Number Of Ingredients 4

Ingredients

1 to 1 1/2 pounds cod
Salt
1 tablespoon avocado, grapeseed or canola oil
4 tablespoons unsalted butter

Steps:

Salt the blocks of fish well and set in the refrigerator for one hour.
Get your pan hot over a high heat burner, about 2 minutes. While this is happening, pat the fish dry with paper towels. Make sure it's dry. Add the tablespoon of oil and swirl it around. It will heat up very fast.
As soon as you see a wisp of smoke coming from the oil, lay the fish pieces down in the pan, well spaced, skin side down (or the side where the skin used to be). Turn the heat down to medium-high and let them cook, undisturbed, for 5 minutes, or until you see the bottom starting to caramelize. Using a thin metal spatula, ideally a fish spatula, carefully try to lift the fish from the pan. It should come up easily, or stick in only one or two spots. If not, keep cooking it -- the fish will release when it's ready.
When that happens, add the butter, and once it melts, drop the heat all the way to low. Use a spoon to baste the butter over the pieces of fish until they turn opaque. You will need to tilt the pan to do this properly. Serve the fish seared side up.

Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 30 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 93 mg, Sugar 1 g, ServingSize 1 serving

PAN SEARED COD WITH ARUGULA CAMPARI TOMATOES & FIG BALSAMIC GLAZE RECIPE - (4.7/5)

Pan Seared Cod with Arugula Campari Tomatoes & Fig Balsamic Glaze Recipe - (4.7/5) image

Provided by AllysKitchen

Number Of Ingredients 9

Ingredients

1 to 1 1/2 pounds filet of cod, 3 equal size pieces
6 tablespoons butter, salted & divided
1 1/2 teaspoons sea salt
3 Campari tomatoes, cut into 2 thick slices
1 cup arugula, packed, divided
1/4 cup chardonnay
1/4 cup fig balsamic glaze
12 asparagus stalks, cooked, steamed or pan seared
Coarse ground pepper, to taste

Steps:

Preheat oven to 375°F. Melt three tablespoons of the butter in a large (about 10") heavy skillet over medium high heat. Salt both sides of the cod. Put the cod (top side down first) Fry for about 90 seconds on each side. Then flip back to the top side. Move the cod to one side of the skillet. You'll be making three serving 'stacks' in the skillet. Place two campari tomatoes in the skillet and on top of each, put equal amounts of arugula. Top with a piece of cod and one tablespoon of butter each. Cook in a preheated 375°F oven about 5 minutes. Remove and carefully place cod stacks on serving plates. Add the asparagus. In the empty skillet, turn heat to to medium high, add the remaining butter, melt then add the wine and deglaze the skillet. Pour over the cod stacks. Drizzle each with the fig balsamic glaze. Notes: I served asparagus with this dish. You can cook the asparagus in a cast iron skillet with olive oil, some lemon pepper, pepper and sea salt for about 5 minutes. I like to leave them slightly crunchy.

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