Pan Seared Artic Cod with Cilantro and Corn – My 3 Cs Meal
Serves 4
Here is what you need:
For Cod
4 cod fillets
2 TBS unsalted butter
2 TBS olive oil
Kosher salt and fresh black pepper
For Cilantro
1 small bunch of cilantro, finely chopped (if you don’t like cilantro try parsley)
1 clove garlic, grated
zest from ½ lemon (or more if you like)
juice from ½ lemon(or more if you like)
¼ cup olive oil
Kosher salt and fresh black pepper
For Corn
3 to 4 ears corn, kernels cut from the cob
2 TBS unsalted butter
2 cups cream
2 cloves garlic, grated or finely chopped
Kosher salt and fresh black pepper
Here is what you need to do:
In a glass bowl combine the cilantro, lemon, garlic, lemon juice and zest and a little salt and pepper. While stirring, drizzle in the olive oil. Taste and adjust to your liking. Set aside.
Let the cod come to room temperature. Heat 2 TBS olive oil in a skillet over medium high heat. Pat the cod dry with a paper towel and season it with salt and pepper. Place cod in the hot skillet and sear for 3 to 4 minutes during that time add the butter to the skillet. Flip the cod and sear the other side until cooked thru. Be careful not to over cook it, dry fish is the worst!
In a separate sauté pan melt the butter over medium heat then add the corn and cream. Season with salt and pepper. Bring to a simmer and cook until the liquid is reduced by half. Remove from heat and remove half of the corn and cream. Let it cool off a bit then put it into a blender and puree until smooth. Be careful , don’t overfill and start blending on a low setting. Once smooth put it back in the pan with the rest of the corn and blend. Taste and season to your liking. Reheat before you serve.
Spread the corn across the bottom of a plate. Top with a piece of cod and drizzle with the cilantro oil.Let’s eat!!