Wednesday, August 3, 2011

Pan Seared Pacific Cod with Cilantro Vinaigrette

The other night I was in the mood for fish. For some reason whenever I go to the store with the intent to buy a specific type of fish it is always the most expensive one. This time I got lucky, I knew I wanted to buy cod and when I went to Whole Foods there was a big flyer promoting it as on sale!  It must have been my lucky day!

This recipe is super fast and simple with only a few ingredients but still a lot of flavor. Definitely something that can be made during the week. The cilantro and lemon vinaigrette have a fresh and bright flavor that just screams summer to me.

Pan Seared Pacific Cod with Cilantro Vinaigrette
Serves 4
Cilantro Vinaigrette:
1 cup fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil

1-2 Tablespoons Olive Oil
4 (6oz) Pacific Cod Fillets
2 Tablespoons Unsalted Butter
Kosher salt and freshly cracked pepper

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.

For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.

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