Ingredients: 4 fillets
fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish
Not exact matches
1/2 cup (125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large
fresh haddock or
cod fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches salt and ground
black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional)
Married to a west coast fisherman for 30 years, oddly we never kept
black cod fresh until tonight, we used it for bait!
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of
fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of
fresh broad beans or 250g frozen 75g green olives, pitted 500g
cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon
Black pepper Fennel fronds to garnish
fillet of
fresh cod and season with sea salt and freshly cracked
black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside
Once the oil get's hot, add 2 fillets of
fresh cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each fillet with sea salt and freshly cracked
black pepper and flip them around, cook for about 1 minute and then remove the fillets from the pan and set aside
4 (5 - ounce) red snapper fillets or 4 (8 - ounce)
cod or halibut fillets 2 teaspoons
fresh lemon juice Coarse smoked kosher salt Freshly ground
black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced
fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
2/3 -1 lb
Cod Coconut Oil 1 lemon 1/2 cup
fresh blueberries 1/3 cup pomegranate seeds 1 medium shallot Freshly ground
black pepper
This under - the - radar spot from chef Kurt Gibson serves
fresh, seasonally changing French meets Italian cuisine with surprisingly complex results from its
black cod with salsify, chanterelles and celery to its lamb meatballs with tomatoes, breadcrumbs and feta.
White - jacketed chefs snap up thick bunches of
fresh herbs to use that night on just - caught local sea bass or
black cod.
After what I would call a lackluster performance in the
CoD field from
Black Ops, I'm ready for a break and want to play something
fresh and new.