Pan Seared Cod With Arugula Campari Tomatoes Fig Balsamic Glaze Recipe 475

Steps:

• Preheat oven to 375°F. Melt three tablespoons of the butter in a large (about 10") heavy skillet over medium high heat. Salt both sides of the cod. Put the cod (top side down first) Fry for about 90 seconds on each side. Then flip back to the top side. Move the cod to one side of the skillet. You'll be making three serving 'stacks' in the skillet. Place two campari tomatoes in the skillet and on top of each, put equal amounts of arugula. Top with a piece of cod and one tablespoon of butter each. Cook in a preheated 375°F oven about 5 minutes. Remove and carefully place cod stacks on serving plates. Add the asparagus. In the empty skillet, turn heat to to medium high, add the remaining butter, melt then add the wine and deglaze the skillet. Pour over the cod stacks. Drizzle each with the fig balsamic glaze. Notes: I served asparagus with this dish. You can cook the asparagus in a cast iron skillet with olive oil, some lemon pepper, pepper and sea salt for about 5 minutes. I like to leave them slightly crunchy.

Steps:

• 1. Pour enough olive oil in a 10″ skillet to cover it by about 1/4 inch. 2. Place tomatoes in bowl and cover with boiling water for 1 minute. 3. Drain, peel and slice tomatoes in half horizontally. 4. Arrange tomatoes in skillet cut sides up. 5. Sprinkle with sliced garlic, salt, pepper, sugar and chopped basil. 6. Simmer over medium heat for about 30 minutes, or until garlic is translucent and juices have thickened slightly. 7. Spoon over pasta and serve with Parmesan cheese and fresh basil. 8. Annnnnd shrimp, if you're feeling naughty. 9. Enjoy!

Steps:

• Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Steps:

• 1. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl. 2. Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper. 3. Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together. 4. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving. Note Advance preparation: You can assemble this a day in advance and refrigerate. The finished casserole will keep for 3 days in the refrigerator. The tomato sauce will keep for 3 days in the refrigerator if you want to get that done ahead as well.