Pine nut crusted black cod

May 30, 2008 5:59:55 PM PDT
We have a new twist on fish! How about using panko and pine nuts to make a crusted delight? Chef James Waller from the Monterey Plaza Hotel & Duck Club Grill has a quick and easy black cod recipe.

Parsley Panko and Pine Nut Crusted Sablefish/Black Cod, Baby Artichokes, Cherry Tomatoes, Micro Herbs and Roasted Gilroy Garlic Vinaigrette
Serves 2

Sable Fish

Ingredients:

  • 1 pound Sablefish/Black Cod, cleaned, skin off, de-boned cut into 2 ea. 6 ounce filets
  • 2tbs Pine Nuts, finely chopped
  • 1 cup Panko Bread Crumbs
  • 1 cup Fried Parsley, can use good quality Dry Parsley
  • To taste Salt and pepper

    Method:

  • Place Bread Crumbs and parsley in food processor and mill until finely ground. Then place the toasted pine nuts in the mill with the Panko and pulse-process once or twice keeping the pine nuts roughly chopped. Season this mixture with salt and fine ground pepper and set aside.

    Cooking Method:

  • Place thick skillet or heavy sauté pan on medium high heat. Coat the fish with pine nut Panko mixture. Place 2 tbs. of olive oil in sauté pan and place fish in oil. Reduce heat or remove from heat if oil is too hot. Oil should not smoke but be hot enough to sear the fish. Brown both sides of the fish, about 2 minutes on each side and remove from pan.

    Salad

    Ingredients:

  • 4 oz. Grilled Asparagus Spears, Salinas Valley, cut into 1 inch pieces
  • 6 oz. Grilled Castroville Artichoke Hearts, Monterey Farms, cut into quarters
  • 12-14 ea. Organic Cherry Tomatoes, cut in half
  • 1 cup Micro Herbs
  • 1 Tbs. Picked Italian Parsley Leaves, Tarragon, Mint, Chervil
  • 2 oz Roasted Gilroy Garlic Vinaigrette (recipe below)
  • To Taste Fresh Ground Pepper

    Method:

  • Toss all salad ingredients with dressing and place in middle of plate. Place cooked Sablefish/Black Cod on top and drizzle some vinaigrette around the fish.

    Dressing

    Ingredients:

  • 4 oz Virgin Olive Oil
  • T tbs. Roasted Garlic Mashed
  • 3 Tbs. Equal parts of Chopped Parley, Thyme and Tarragon
  • 1 Tbs. Dijon Mustard
  • 2 Tbs. Chopped Shallots
  • 6 Tbs. Verjus or Champagne Vinegar
  • 1 Tbs. Lemon Juice
  • 1 Tbs. Honey
  • 2 oz Water

    Method:

  • Put all the ingredients together in blender except oil. Turn on blender and puree the ingredients for about a minute, then add the oil slowly to emulsify, season with salt and pepper.

    Website: http://www.woodsidehotels.com/monterey/hotel-dining.html


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