Seared Cod With Blood Orange Glaze Recipes

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

Steps:

• Preheat the oven to 400 degrees F.
• Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath and set aside.
• To the same pot of water, add half of the cauliflower florets and cook until very soft and tender, about 10 minutes. Drain, transfer to a blender and set aside. Heat a medium sauté pan with 2 tablespoons of the olive oil. Add the shallots and a pinch of salt and sweat until soft and translucent, 5 to 7 minutes. Add half of the shallots to the blender with the blanched cauliflower. Add the heavy cream and creme fraiche, then puree until smooth. If the mixture seems too thick, add a bit more heavy cream. Season to taste with salt and set the cauliflower puree aside.
• Toss the remaining cauliflower florets in a bowl with 2 tablespoons of the olive oil and salt to taste, then transfer to a half sheet pan. Place in the oven to roast, tossing halfway through, until brown and caramelized, about 20 minutes.
• Meanwhile, to the pan with the remaining shallots, add the blanched haricot verts and a pinch of salt and toss over medium heat just until the haricot verts are heated through, 2 to 3 minutes. Set aside.
• Pat the skin on the cod fillets dry, then season both sides with salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Coat the bottom of another pan with some olive oil. Place the fillets skin-side down in the first pan, top them with the second pan and firmly press down on it for a few seconds. Cook until the skin is crispy, about 5 minutes. Remove the second pan, flip the fillets and cook until just cooked through, 4 to 5 minutes more. Transfer to a platter skin-side up and allow to rest for a few minutes.
• To serve: Put a spoonful of cauliflower puree on each plate and top with the haricot verts, roasted cauliflower florets and then the seared cod, skin-side up. Garnish with caviar, red tobiko, chives and black truffle.

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Steps:

• Preheat the oven to 250 degrees F. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes. Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle both sides with salt. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix. Spoon the sauce over the seared cod and serve immediately. Read more at: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html?oc=linkback

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.