Black Cod with Sweet Corn Relish and Pea Purée

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/22/2020, viewed by 939 , 0 Comments
yield3 portionstotal time25m

Tender, flakey black cod over a bright blend of sweet corn and tomatoes. The technique for cooking the cod here is just about as simple as it gets, and it works great. It's amazing how far you can go with seafood using just a little butter, salt and pepper.

What you will need

1 lb Fresh Black Cod

CORN RELISH

3 ears Sweet Corn

1 Red Onion

1 pt Cherry Tomatoes

1 Jalapeño

1 cup Rice Vinegar

1 tsp Salt

1 Tbsp Cumin Seeds

Salt

Black Pepper

(Nutritional facts 167 calories, 15.16 g fat, 2.9 g carbohydrates, 5.45 g protein, 17 mg cholesterol, 416 mg sodium)

How to cook

1

Play

2

Play

3

Play

4

Play

Slice off the tip of the corn husks. Peel away the husk and the silk.

5

Play

Slice the corn kernels from the cob. This is always a messy job.

6

Play
 through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.

Dice the onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.

7

Play

Slice all of the cherry tomatoes in half.

8

Play
and pith. Slice the halves into thin strips. Bundle the strips and slice into tiny cubes.

Slice off the jalapeño stem. Slice in half lengthwise and remove the seeds and pith. Slice the halves into thin strips. Bundle the strips and slice into tiny cubes.

9

Play

Bring some vinegar to a simmer in a large pan over medium heat.

10

Play

Add the cumin seed and stir to submerge in hot vinegar.

11

Play

Add the minced Jalapeño.

12

Play

Add the diced red onion.

13

Play
rough (3-4 minutes).

Add the corn kernels. Sautee to mix thoroughly and cook the corn kernels through (3-4 minutes).

14

Play

Remove from heat and toss in the cherry tomatoes.

15

Play

Melt the butter in a heavy skillet over medium-high heat.

16

Play
wn. I'm assuming here that the skin has been removed, but if it hasn't, you'll need to at least remove the scales.

When the butter is bubbling rapidly, place the cod in the pan, skin-side down. I'm assuming here that the skin has been removed, but if it hasn't, you'll need to at least remove the scales.

17

Play
let with a fish spatula. Brown the opposite side.

Give the cod a few minutes to brown on the bottom, then gently flip the fillet with a fish spatula. Brown the opposite side.

18

Play
r where it has pooled in the pan. Take a small spoon and gently tilt the pan so that you can catch a spoonful of seasoned butter. Spoon the hot butter over the top of the fish. Do this repeatedly until the fish is done cooking, letting that hot butter flow down into the crevices of the cod fillet.

As the bottom begins to brown, add a few turns of black pepper to the butter where it has pooled in the pan. Take a small spoon and gently tilt the pan so that you can catch a spoonful of seasoned butter. Spoon the hot butter over the top of the fish. Do this repeatedly until the fish is done cooking, letting that hot butter flow down into the crevices of the cod fillet.

19

Play
s you can see in the video, but it still turned out great, moist and flaky. It's not terribly easy to ruin a fresh piece of black cod.

Make sure that the internal temperature is above 145°F. I went over here, as you can see in the video, but it still turned out great, moist and flaky. It's not terribly easy to ruin a fresh piece of black cod.

20

Play

Comments

Avatar placeholder