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Pan-Seared Black Cod with White Wine Tomatoes
Pan-Seared Black Cod with White Wine Tomatoes
Black cod, aka sablefish, is a fatty, flaky white fish that’s high in omega-3s. This is my favorite way to prepare it: seared with sautéed cherry tomatoes in a white wine sauce. If you aren’t a fan of black cod, salmon, monkfish, swordfish, and snapper are all suitable substitutes. You could even serve the white wine tomatoes with a chicken breast or pork chops.
Ingredients
- 2 tbsp olive oil
- 1 lb black cod (sable fish) cut into 3 pieces
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp cracked black pepper
White Wine Tomatoes
- 1 cup cherry tomatoes
- 1/4 cup shallots thinly sliced
- 3 garlic cloves minced
- 1 cup white wine
- 1/4 cup chicken stock
- 1/4 cup parsley finely chopped
Instructions
- Pat dry the black cod with paper towels. Season with salt, garlic powder, and pepper.
- Heat olive oil in a sauté pan over medium high heat. Place the black cod skin-side down. Cook for 5 minutes.
- Flip the fish over and cook for 4 minutes. Remove from the pan.
- Turn the heat to medium. Sauté the tomatoes and shallots for 5 minutes.
- Add in the garlic and cook for a minute.
- Pour in the white wine and chicken stock. Simmer for 5 minutes. Stir in the parsley.
- Plate the black cod. Spoon over some of the sauce. Serve the tomatoes on the side.
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
Chicken Caesar Salad with Homemade Dressing
Chicken Caesar Salad with Homemade Dressing
The caesar salad was invented by Italian-American immigrant Caesar Cardini at his hotel and restaurant in Tijuana, Mexico in 1924. The salad was prepared table side, and is still to this day. You can find the salad on just about every menu across the world in many variations. To prepare at home takes a little effort, but is well worth the work. This caesar salad is restaurant quality.
Equipment
- food processor
Ingredients
- 1 head romaine lettuce chopped
- parmesan cheese grated
Dressing
- 6 garlic cloves
- 3/4 cup mayonnaise
- 6 tbsp parmesan cheese grated
- 5 anchovy fillets finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Croutons
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 baguette cut into cubes
- 2 tbsp parmesan cheese grated
Chicken
- 1 tbsp olive oil
- 8 oz boneless chicken breast diced
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Heat up 1/4 cup of olive oil over medium heat. Sauté the garlic for 2 minutes. Remove the garlic from the pan.
- Add in the cubed baguette.
- Sauté for 10 minutes until the cubes are browned and crispy.
- Toss the croutons with parmesan cheese. Set aside and let cool.
- In the same pan over medium high heat, add 1 tbsp of olive oil. Add in the diced chicken breast. Season with salt and pepper anc sauté for 8-10 minutes until cooked through. Set aside and let cool.
- Blend the dressing ingredients until smooth in a food processor.
- Toss the romaine lettuce with the dressing, then the croutons and chicken breast.
- Serve with more grated parmesan cheese.
