Crispy Cod with Lima Beans, Crab and Corn

Name: Crispy Cod with Lima Beans, Crab and Corn
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams beefsteak tomatoes , coarsely chopped; 237 milliliters Champagne; 3 teaspoons minced chives; 680 grams black cod fillets, skin scored; 59 milliliters finely diced smoked ham; 2 Tbsps minced flat-leaf parsley; 118 milliliters fresh corn kernels (from 1 ear); 283 grams cups frozen baby lima beans; 113 grams lump crabmeat, picked over; 1 pinch Pinch of Old Bay seasoning; 1 small onion, halved; 4 servings Freshly ground pepper; 4 servings Salt; 1 small shallot, minced; 2 Tbsps minced tarragon; 1 thyme sprig; 1 medium tomato, seeded and cut into 1/4-inch dice; 113 grams stick unsalted butter, 4 tablespoons softened; 2 Tbsps vegetable oil

Crispy Cod with Lima Beans, Crab and Corn might be just the main course you are searching for. This recipe makes 4 servings with 625 calories, 45g of protein, and 33g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of pepper, tarragon, ham, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In a food processor, combine the softened butter with the parsley, 1/2 tablespoon of the tarragon and the chives. Season with salt.

Ingredients you will need

Tarragon

Parsley

Butter

Chives

Salt

Equipment you will use

Food Processor

Transfer the herb butter to a large piece of plastic wrap, form into a cylinder and refrigerate.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

In a medium saucepan of boiling water, cook the lima beans with the onion, thyme sprig and a pinch of salt over moderate heat until the lima beans are tender, about 10 minutes.

Ingredients you will need

Lima Beans

Onion

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Drain and discard the onion and thyme.

Ingredients you will need

Onion

Thyme

In a food processor, puree the beefsteak tomatoes. Strain the puree into a medium bowl; you should have about 1 1/2 cups of tomato puree.

Ingredients you will need

Beefsteak Tomato

Tomato Puree

Equipment you will use

Food Processor

Bowl

In a large skillet, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallot and cook over moderate heat until softened, 2 minutes.

Ingredients you will need

Shallot

Add the corn, ham and Old Bay seasoning and cook, stirring, for 2 minutes.

Ingredients you will need

Old Bay Seasoning

Corn

Ham

Add the Champagne and simmer over moderately high heat until reduced by half, 3 minutes.

Ingredients you will need

Champagne

Add the diced tomato, lima beans and tomato puree. Simmer over moderate heat until flavorful and the liquid has thickened slightly, 4 minutes.

Ingredients you will need

Tomato Puree

Lima Beans

Tomato

Remove from the heat.

In a large skillet, heat the oil until nearly smoking. Season the cod with salt and pepper and cook, skin side down, over high heat until the skin is browned and crisp, about 4 minutes. Turn the fish, reduce the heat to moderately low and cook until just opaque throughout, about 3 minutes longer.

Ingredients you will need

Salt And Pepper

Fish

Cod

Cooking Oil

Equipment you will use

Frying Pan

Stir the crabmeat and the remaining 1 tablespoon of tarragon into the stew; simmer for 1 minute to heat through. Off the heat, swirl in the remaining 2 tablespoons of butter; season with salt and pepper. Spoon the stew into bowls and set a cod fillet in each. Top each fillet with the herb butter and serve.

Ingredients you will need

Salt And Pepper

Cod Fillets

Crabmeat

Tarragon

Butter

Stew

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

454grams

beefsteak tomatoes , coarsely chopped 237milliliters

Champagne 3teaspoons

minced chives 680grams

black cod fillets, skin scored 59milliliters

finely diced smoked ham 2Tbsps

minced flat-leaf parsley 118milliliters

fresh corn kernels (from 1 ear)283grams

cups frozen baby lima beans 113grams

lump crabmeat, picked over 1pinch

Pinch of Old Bay seasoning 1small

onion, halved 4servings

Freshly ground pepper 4servings

Salt 1small

shallot, minced 2Tbsps

minced tarragon 1

thyme sprig 1medium

tomato, seeded and cut into 1/4-inch dice 113grams

stick unsalted butter, 4 tablespoons softened 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well 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. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.