Seared Cod With Black Garlic Sauce Recipes

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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

Categories     Main Course

Time 1h15m

Number Of Ingredients 4

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

SEARED COD WITH CHIVE BUTTER SAUCE



Seared Cod with Chive Butter Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce) cod fillets
Panko bread crumbs
2 eggs, for egg wash
Kosher salt and freshly cracked black pepper
4 tablespoons grapeseed oil
1/2 lemon, juiced
1 tablespoon butter
1 sprig fresh thyme
Butter Sauce, recipe follows
2 cups white wine (recommended: Chardonnay)
2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper

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



Seared Cod with Black Garlic Sauce image

Tomatoes make a tangy contrast to the sweet, umami-rich black garlic sauce and delicate, buttery cod. Serve with sautéed vegetables, such as bok choy.

Provided by Ronne Day

Categories     Main Course

Yield 4

Number Of Ingredients 12

3-1/2 oz. (7 Tbs.) unsalted butter
9 cloves black garlic, peeled and sliced
1/4 cup fresh lime juice
3 Tbs. seasoned rice vinegar
1/2 tsp. Sriracha
Kosher salt
4 6-oz. skinless cod loin fillets
Freshly ground black pepper
1 Tbs. Asian sesame oil
1/2 cup quartered cherry or grape tomatoes
1/4 cup loosely packed cilantro leaves
1/2 tsp. black sesame seeds (optional)

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.

Nutrition Facts : ServingSize 4, Calories 350 kcal, Fat 220 kcal, SaturatedFat 13 g, TransFat 25 g, Carbohydrate 5 g, Fiber 1 g, Protein 28 g, Cholesterol 120 mg, Sodium 240 mg, UnsaturatedFat 9.5 g

SEARED COD WITH BLACK GARLIC SAUCE



Seared Cod with Black Garlic Sauce image

Categories     Dinner     Fish

Number Of Ingredients 10

7 tablespoons unsalted butter
9 cloves black garlic, peeled and sliced
1/4 cup fresh lime juice
3 tablespoons seasoned rice vinegar
1 teaspoon Sriracha
4 skinned cod fillets
1 tablespoon sesame oil
1/4 cup cherry tomatoes, quartered
1/4 cup cilantro
1/2 teaspoon black sesame seeds

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.

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