PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN
Provided by Kelsey Nixon
Time 47m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
- For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
- To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
- In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.
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Sayem Rana
[email protected]I'm not sure what went wrong, but my cod turned out dry and overcooked. I think I'll try a different recipe next time.
Yosvany Gonzalez V
[email protected]This dish was a bit too rich for my taste. I think I'll try a lighter version next time.
Mdaltaf Hossen
[email protected]I'm not a big fan of fish, but this recipe was surprisingly good. The cod was cooked perfectly and the flavors were great.
hifza tariq
[email protected]This recipe is a great way to use up leftover creamed corn. I had a can in the fridge and this was the perfect way to use it up.
Sadikshya Bhattarai
[email protected]I'm not a fan of cilantro, so I substituted parsley in the vinaigrette. It turned out great!
Braelyn Fuller
[email protected]This recipe is not for beginners. It's a bit complicated and requires some skill to get it right.
Mark Hernandez
[email protected]I followed the recipe exactly and the fish was overcooked. I think I'll reduce the cooking time next time.
Jazlyn Coleiro
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Beverly Robinson
[email protected]I made a few substitutions to the recipe and it still turned out great. I used tilapia instead of cod and added some diced tomatoes to the creamed corn.
ikobs
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The cod was cooked to perfection and the cilantro vinaigrette was amazing.
emmanuel kipkurui
[email protected]I followed the recipe exactly and the dish turned out great. The cod was cooked perfectly and the flavors were well-balanced.
Khaliq dad Khaliq dad
[email protected]This dish was easy to make and absolutely delicious. The cod was perfectly cooked and the cilantro vinaigrette was a great touch.
Paul Udechukwu
[email protected]I'm not a huge fan of cod, but this recipe changed my mind. The fish was cooked perfectly and the flavors were incredible.
Ian Yearsley
[email protected]This recipe is a keeper! The cod was moist and flaky, and the cilantro vinaigrette was the perfect complement. I'll definitely be making this again.
Ainy shah Ainy shah
[email protected]I made this dish last night and it was a hit! The cod was cooked perfectly and the flavors were amazing. I especially loved the cilantro vinaigrette.
Samir Borrego
[email protected]This pan-seared Pacific cod recipe was an absolute delight! The fish was cooked perfectly, with a crispy skin and tender, flaky flesh. The cilantro vinaigrette and creamed corn were also delicious and complemented the cod beautifully.