Pan Seared Cod with Citrus Chimichurri served with Orange Microgreen Salad
Recipe Courtesy of Great Sustainable Seafood Tour Entrant Diane Swallen
CONTEST SECOND RUNNER-UP
Time: 35 minutes
• 3 garlic cloves
• 1 handful of parsley
• 1 handful of fresh cilantro
• 2 Tbsp. fresh squeezed orange juice
• 1 Tbsp. fresh squeezed lemon juice
• 1 Tbsp. red wine vinegar
• Large pinch kosher salt
• 1/2 c. extra virgin olive oil Cod:
• 4 pacific cod fillets
• Kosher salt and pepper, to taste
• 1 Tbsp. vegetable oil (or other neutral high smoke point oil)
• 2 oranges, segmented
• Microgreen salad mix
• Olive oil
• Kosher salt
Step 1: In a food processor, combine the garlic, parsley, cilantro, orange juice, lemon juice, vinegar and salt. Process until smooth. Transfer sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 15 minutes before moving on to step 2.
Step 2: Pat dry cod fillets and season with salt and pepper. In a non-stick skillet, heat oil on medium high. When oil is hot, carefully place fillets skin side down for 4 minutes or until skin is golden brown and crispy. Do not move the fish during this process. Carefully turn cod over and add a drizzle of oil if pan becomes too dry. Cook for 6-7 minutes until fish is golden brown on the outside and opaque throughout.
Step 3: Add segmented oranges to microgreen mix. Plate salad with fish. Drizzle greens lightly with olive oil and sprinkle with salt.
Step 4: Spoon chimichurri onto cod and serve immediately.
Wine Pairing: Napa Valley Estate Sauvignon Blanc