RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 193
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| Recipe Name: |
Black Cod with Roasted Sweet and Sour Onions |
| Source: |
, January 2005 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
18.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$3.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze ? a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.
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Ingredients:
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Directions:
Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
Preheat oven to 425 degrees. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. |
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Roasted Sweet and Sour Onions
(Add to shopping list) :
2 Tablespoons oil, olive
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Directions:
Preheat oven to 375.
Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts. |
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| Nutrition per Serving: |
| Calories: |
546 |
Total Carbs: |
3.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
60.0 |
Fat: |
41.5 |
Protein: |
30.13 |
| Fiber: |
0.72 |
Sodium: |
6.00 |
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