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Ingredientes
- 1 x cod fillet with skin - (2 1/2 lbs)
- 5 tsp salt plus more
- 1 tsp freshly-grnd white pepper plus more
- 3 Tbsp. snipped fresh chives
- 1/4 c. fresh flat-leaf parsley leaves
- 3 Tbsp. fresh cilantro leaves
- 3/4 c. extra virgin olive oil plus more
- 2 tsp unsalted butter cut in pcs
- 4 c. frzn corn kernels thawed
- 1/2 c. chicken broth skimmed of fat Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. cornmeal toasted
- 4 Tbsp. unsalted butter - (1/2 stick)
- 2 lrg red bell peppers
- 2 Tbsp. extra virgin olive oil
- 1/4 c. coarsely-minced shallot
- 2 med garlic cloves coarsely minced
- 3/4 c. chicken broth skimmed of fat Salt to taste Freshly-grnd black pepper to taste Juice of 1/2 lemon
Direcciones
- Season cod with salt and pepper. Wrap in plastic wrap, and chill overnight.
- In a blender or possibly bowl of a food processor, combine chives, parsley, cilantro, and extra virgin olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and chill 3 to 4 hrs.
- For the Corn Pudding: Place corn in a small saucepan; add in stock. Cook over medium heat, stirring frequently. Press kernels with the back of a spoon against the side of the pan to extract their juice, and cook till reduced (the mix will resemble bubbling oatmeal), about 5 min. Season with salt and pepper. Add in cornmeal. Whisk in butter, and continue to cook till melted and heated through.
- For the Red Pepper Coulis: Place 1 pepper on a gas burner over medium flame, or possibly place the pepper under the broiler. Cook till blackened on all sides, 8 to 12 min. Let pepper cold in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper. Heat a large saute/fry pan over medium heat. Add in oil, and swirl to coat pan. Add in minced fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, till shallots are translucent/soft, about 3 min. Add in stock, and simmer till sauce has reduced and thickened, about 5 min. Season with salt and pepper. Transfer to a food processor. Add in lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.
- Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add in sufficient extra virgin olive oil to coat bottom of pan. When the oil is warm, add in cod. Shake pan to make sure the fillets are not sticking. Add in butter, a little at a time, shaking the pan so which the butter slides under the cod and combines with the oil. Saute/fry till browned, 2 to 3 min.
- Transfer to oven, and roast till just cooked through, 4 to 5 min. Serve immediately over corn pudding, and garnish with red pepper coulis.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 707 | |
| Calories from Fat 548 | 78% |
| Total Fat 62.07g | 78% |
| Saturated Fat 15.25g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 44mg | 2% |
| Potassium 694mg | 20% |
| Total Carbs 28.16g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.43g | 4% |
| Protein 14.51g | 23% |
