[wpurp-searchable-recipe]Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox - - Preserved Lemon Sauce endend, 1 medium shallot, minced endend, 2 Tablespoons Champagne vinegar endend, 1/2 cup preserved lemon* (About 2 lemons, reserving pulp for soups or stews.) endend, 1 cup olive oil endend, Salt, to...
Read more
Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox
