Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn

Name: Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams Pacific cod fillets; 3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife; 473 milliliters fresh cilantro leaves, finely chopped; 1 clove garlic, grated; 2 cloves garlic, grated; 473 milliliters heavy cream; 4 servings Kosher salt and freshly cracked pepper; 4 servings Kosher salt and freshly cracked black pepper; 1 lemon, zested and juiced; 59 milliliters extra-virgin olive oil; 1 Tbsp olive oil; 2 Tbsps unsalted butter; 2 Tbsps (1/4 stick) unsalted butter

Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn is a gluten free and pescatarian main course. One portion of this dish contains around 35g of protein, 74g of fat, and a total of 865 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of olive oil, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.

Ingredients you will need

Salt And Pepper

Vinaigrette

Lemon Zest

Olive Oil

Seasoning

Cilantro

Garlic

Juice

Equipment you will use

Whisk

Bowl

Heat the olive oil in a medium nonstick skillet placed over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side.

Ingredients you will need

Salt And Pepper

Cod

Equipment you will use

Frying Pan

Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.

Ingredients you will need

Butter

Cod

Equipment you will use

Frying Pan

Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.

Ingredients you will need

Creamed Corn

Vinaigrette

Cilantro

Corn

Fish

In a large saute pan, melt the butter over medium heat.

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Butter

Equipment you will use

Frying Pan

Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes.

Ingredients you will need

Salt And Pepper

Corn

Garlic

Milk

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Frying Pan

Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth.

Ingredients you will need

Cream

Equipment you will use

Food Processor

Blender

Frying Pan

Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

Ingredients you will need

Salt And Pepper

Creamed Corn

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

680grams

Pacific cod fillets 3

ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife 473milliliters

fresh cilantro leaves, finely chopped 1clove

garlic, grated 2cloves

garlic, grated 473milliliters

heavy cream 4servings

Kosher salt and freshly cracked pepper 4servings

Kosher salt and freshly cracked black pepper 1

lemon, zested and juiced 59milliliters

extra-virgin olive oil 1Tbsp

olive oil 2Tbsps

unsalted butter 2Tbsps

(1/4 stick) unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod 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 Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.