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Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox

Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Preserved Lemon Sauce
  2. Combine shallots and vinegar in a small glass bowl; marinate for 15 minutes. In a blender combine shallots/vinegar mix, preserved lemon
  3. rind and olive oil. Blend until smooth. Fold in minced tarragon. Add salt to taste.
  4. Pistachio Picada
  5. Toss pistachios, garlic, extra-virgin olive oil and salt together in a bowl. Spread on a baking sheet, lightly toast in 350F oven, about 5
  6. to 8 minutes. Chop the pistachio mix with the parsley to a coarse salsa consistency.
  7. B;acl Cod
  8. Season each piece of fish with salt and pepper. Heat a non-stick pan over medium-high heat. Add 1 tablespoon olive oil, then cod to pan.
  9. Cook cod about 3 to 4 minutes per side, just until opaque throughout.To serve, place each fish fillet on a plate.Sauce lightly with
  10. preserved lemon sauce, then top each with 2 tablespoons of Pistachio Picada.
  11. *For Preserved Lemons:
  12. Wash and cut 6 lemons from the non-stem end about three-quarters of the way through to the other end, into 4 pieces. Stuff each cut lemon
  13. 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
  14. the lemons will be released and lemon flavor and texture wonderfully transformed. Alternatively, preserved lemons can be purchased from
  15. specialty food stores or online.e lightly with preserved lemon sauce, then top each with 2 tablespoons of Pistachio Picada.
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