Sauteed Black Cod With Shallot Lemon Vinaigrette And Fresh Herb Salad Recipes

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STEAMED BLACK COD WITH SOY-CHILE SAUCE

Provided by Bon Appétit Test Kitchen

Categories     Fish     Steam     Low Carb     Low Fat     Mother's Day     Dinner     Seafood     Cod     Healthy     Soy Sauce     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Steamed Black Cod with Soy-Chile Sauce image

Steps:

  • Combine halved head of garlic, 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket. Squeeze lemon half over; add lemon to pot and bring to a boil. Simmer for 10 minutes. Transfer 1/4 cup liquid from pot to a small bowl; set aside for sauce. Add 2 cups water to pot and return to a boil.
  • Set aside 1/4 cup sliced scallions and 1 tablespoon ginger. Line steamer basket with parchment paper. Scatter half of sliced garlic, half of remaining sliced scallions, and half of remaining ginger on top of parchment, spreading evenly. Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. Set steamer over pot, cover, and steam until fish is just cooked through, 12-18 minutes, depending on thickness of fish.
  • Meanwhile, stir reserved scallions, reserved ginger, soy sauce, sliced chiles, and chopped cilantro into reserved steaming liquid to make sauce.
  • Transfer fish to a platter. Drizzle with sauce.

1 head of garlic, 3 cloves sliced, remaining head halved crosswise
6 scallions, trimmed, 2 cut into 2" pieces, 4 thinly sliced
1 5" piece peeled fresh ginger, cut into matchstick-size pieces
1/2 lemon
4 4-ounce black cod fillets, skin on
1 tablespoon vegetable oil
Kosher salt
2 tablespoons reduced-sodium soy sauce
2 green Thai chiles or 1 serrano chile, thinly sliced
1 tablespoon chopped fresh cilantro

SAUTEED BLACK COD WITH SHALLOT-LEMON VINAIGRETTE AND FRESH HERB SALAD

Categories     Leafy Green     Herb     Sauté     Quick & Easy     Lemon     Cod     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13



Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad image

Steps:

  • Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

Mix in small bowl to make vinaigrette:
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
Combine in large bowl to make herb salad:
6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
Sprinkle with salt and pepper:
4 6- to 7-ounce black cod fillets with skin
Heat in large nonstick skillet over medium-high heat:
1 tablespoon olive oil

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