I don’t think I can sing enough praises to Steven Dunn at Oui, Chef . Here’s another dish that is a treat for both the eye and the palate. I posted Steven’s original recipe but I did make one small change. Cod fillet is flaky and it is very likely to fall apart when you sear it or try to flip it on the other side. I rolled my pieces of cod in a mixture of flour, salt and black pepper before I put them in a hot skillet.
I served my cod fillets on top of a heap of potato and parsnip puree.
- 1/2 large English cucumber, coarsely chopped
- 3/4 cup coarsely chopped scallions
- 3/4 cup coarsely chopped fresh cilantro
- 6 tablespoons EVOO, divided
- 2 tablespoons white balsamic vinegar (or more to taste)
- 1 large jalapeño pepper, seeded and coarsely chopped
- 1 clove garlic, roughly chopped
- 4 6-8 ounce cod filets
- halved grape tomatoes and fresh chives for garnish
- Combine the cucumber, scallions, jalapeño, cilantro, garlic, 5 tablespoons of the EVOO, and the balsamic in the bowl of a food processor. Pulse the machine to create the sauce, making sure not to overdo it, you do want some texture here, not a perfectly smooth sauce. Remove the sauce to a bowl and adjust seasoning to your taste with more EVOO, balsamic or salt and pepper. Cover and chill until ready to use.
- Heat remaining tablespoon of EVOO in a large non-stick skillet over medium-high heat. Season both sides of each fish filet with with kosher salt and freshly ground white pepper to taste. When hot, slip the fish into the pan giving it a quick shake as you place each piece in the pan to keep it from sticking. Cook 4-5 minutes on the first side, then carefully flip them and cook another 3-4 until the filet is just opaque, but still very moist in the center.
- To serve, you can simply spoon some sauce into a shallow bowl and top with a piece of fish, and sprinkle with tomato halves and some fresh chives. Or, for a little more substantial plate, spoon some of your favorite mashed potatoes into the center of the bowl, surround with some sauce and top with the fish, tomatoes and chives.