Black Cod with Red Cabbage and Pomegranate Brown Butter

Name: Black Cod with Red Cabbage and Pomegranate Brown Butter
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black peppercorns; 237 milliliters butter, at room temperature, divided; 532 milliliters dry red wine, divided; 1 Tbsp chopped flat-leaf parsley; 3 Tbsps About olive oil, divided; 907 grams parsnips, peeled and cut into 2-in. lengths; 355 milliliters pomegranate juice; 680 grams head red cabbage (about , cored and thinly sliced; 1 red onion, thinly sliced; 6 servings Salt and pepper; 227 grams About white beech mushrooms, stems trimmed, separated into clumps; or shiitakes, stemmed and sliced; 1 star anise; 6 skin-on boned black cod (sablefish; 5 to 6 oz. each) or striped bass

This gluten free, primal, and pescatarian recipe serves 6. One serving contains 610 calories, 5g of protein, and 39g of fat. If you have star anise, cabbage, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Cook onion in 2 tbsp. oil in a large saucepan over medium-high heat, stirring often, until soft, about 3 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add cabbage, cover, and cook over medium-low until it has wilted and released its liquid, about 15 minutes. Stir in 3/4 cup wine, cover, and cook, stirring occasionally, until cabbage is very tender to the bite, about 45 minutes. Stir in 1 tbsp. butter and the salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cabbage

Butter

Wine

Meanwhile, combine pomegranate juice, remaining 1 1/2 cups wine, the peppercorns, and star anise in a frying pan and boil until reduced to 1/2 cup. Strain into a bowl.

Ingredients you will need

Pomegranate Juice

Peppercorns

Star Anise

Wine

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Frying Pan

Bowl

Heat 1/2 cup butter in a small saucepan over medium-low heat until separated. Skim off foam and continue cooking butter until golden brown and nutty smelling, about 10 minutes.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk browned butter into pomegranate-wine reduction and add salt and pepper to taste. Keep warm. If sauce separates, whisk again.

Ingredients you will need

Salt And Pepper

Pomegranate

Sauce

Butter

Wine

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Whisk

Cover parsnips with water in a saucepan, cover pan, and simmer until very tender when pierced, about 25 minutes. Strain, saving cooking liquid.

Ingredients you will need

Parsnip

Water

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Sauce Pan

Frying Pan

Combine parsnips with 1/2 cup butter in a food processor, and whirl, adding enough cooking liquid to make a smooth pure.

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Parsnip

Butter

Equipment you will use

Food Processor

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Preheat broiler. Melt remaining 1 1/2 to 2 tbsp. butter in a frying pan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Broiler

Add mushrooms; cook, stirring often, until golden brown and tender, 3 to 5 minutes.

Ingredients you will need

Mushrooms

Add salt and pepper to taste and stir in parsley.

Ingredients you will need

Salt And Pepper

Parsley

Lightly oil a broiling pan.

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Cooking Oil

Equipment you will use

Frying Pan

Brush fish all over with about 1 tbsp. oil and sprinkle lightly with salt and pepper. Set, skin up, in pan. Broil 4 to 6 in. from heat until skin is crisp and fish is opaque but still moist-looking in the center, 6 to 10 minutes.

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Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spoon parsnip pure and cabbage side by side on plates. Set fish, skin side up, on top, and top with mushrooms. Spoon sauce around servings.

Ingredients you will need

Mushrooms

Cabbage

Parsnip

Sauce

Fish

Equipment

Ingredients

Servings:

1teaspoon

black peppercorns 237milliliters

butter, at room temperature, divided 532milliliters

dry red wine, divided 1Tbsp

chopped flat-leaf parsley 3Tbsps

About olive oil, divided 907grams

parsnips, peeled and cut into 2-in. lengths 355milliliters

pomegranate juice 680grams

head red cabbage (about , cored and thinly sliced 1

red onion, thinly sliced 6servings

Salt and pepper 227grams

About white beech mushrooms, stems trimmed, separated into clumps; or shiitakes, stemmed and sliced 1

star anise 6

skin-on boned black cod (sablefish; 5 to 6 oz. each) or striped bass

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.