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
3 ears Sweet Corn
1 Red Onion
1 pt Cherry Tomatoes
1 cup Rice Vinegar
1 tsp Salt
1 Tbsp Cumin Seeds
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
Slice off the tip of the corn husks. Peel away the husk and the silk.
Slice the corn kernels from the cob. This is always a messy job.
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.
Slice all of the cherry tomatoes in half.
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.
Bring some vinegar to a simmer in a large pan over medium heat.
Add the cumin seed and stir to submerge in hot vinegar.
Add the minced Jalapeño.
Add the diced red onion.
Add the corn kernels. Sautee to mix thoroughly and cook the corn kernels through (3-4 minutes).
Remove from heat and toss in the cherry tomatoes.
Melt the butter in a heavy skillet over medium-high heat.
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.
Give the cod a few minutes to brown on the bottom, then gently flip the fillet with a fish spatula. Brown the opposite side.
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.
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.