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Pan Seared and Roasted Cod Fillet with Portofino Sauce
2014-01-15 13:26:32
Serves 2
Cod, Halibut, Scrod, Orange Roughy, Chilean or Black Sea Bass all work wonderfully with this savory sauce reminiscent of the Mediterranean. Enjoy with a side of grilled asparagus or rapini and rice or potato side.
Ingredients
- 2 8 oz Cod Fillets, Boneless, Skinless
- 1⁄4 Cup Flour, Seasoned with Salt & Pepper
- 2 TBSP Olive Oil, Extra Virgin
- 2 Cloves Garlic, Fresh
- 4 ea Shrimp, Peeled & De-veined, Chopped
- 1 ea Roma Tomato, Trimmed, Chopped
- 2 TBSP Green Onion, Chopped
- 1⁄2 tsp Chili Powder
- - Pinch Saffron Threads
- 1 Cup Seafood Stock (Kitchen Basics or other)
- 1 tsp Cornstarch
- 1 TBSP Water
- - Salt & Pepper
Instructions
- Lightly flour top and bottom of each Cod fillet with seasoned flour.
- In a medium size, non- stick fry pan over medium high heat, pan fry Cod fillets on both sides until lightly brown, then transfer fillets onto an oven-proof pan and place into a pre-heated 350 F oven for approximately 20 minutes or until fully cooked through. (Time depends on the thickness of your fillets).
- Return the fry pan to the heat (leave the oil in the pan) and add garlic and green onion. Sauté one minute.
- Add tomato and shrimp and sauté 2 more minutes.
- Add chili powder, saffron and Seafood Stock. Bring to a simmer and reduce all resulting liquids by half.
- Mix together cornstarch and water and slowly drizzle into the simmering liquid until you obtain a medium bodied consistency to your sauce.
- Season sauce with salt and pepper to taste.
- Remove fully cooked fish from the oven, plate and divide the Portofino Sauce between both fillets. Enjoy!
Notes
- You can indeed use a number of other delicious fish including: Halibut, Chilean Sea Bass, Black Sea Bass, Scrod or even Orange Roughy...they all work very well.
Nino Salvaggio https://www.ninosalvaggio.com/