Pan Seared Black Cod w/ Tomato Caper Relish

Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people, with some extra relish to spare!

 

This is a great little dish that can be served with a creamy risotto, some quinoa, or even some rice pilaf. I also like serving it with halibut or even snapper. The relish also works very well on a fresh tuna salad or a sandwich. I have even served this with grilled chicken or tossed into a seafood pasta. It is very versatile and can allow you to enjoy the sumptuous taste of garden fresh tomatoes well into the winter season.

 

1.5 lbs.           fresh black cod filets

¼ cup             flour

4 tbsp.            canola oil

2 tbsp.            butter

TT                   S&P

 

 

12 ea.             large tomatoes, vine ripened

1 ea.                red onion

½ cup                        capers

¼ cup             caper juice (great way to use the whole bottle!)

1-2 tbsp.        sugar

2 tbsp.            tomato paste

1 clove           garlic

¼ bunch        flat leaf parsley

 

First, let’s begin by preparing the relish! To do so, we must peel the tomatoes

 

• Place a medium pot of water on to boil
• Prepare an ice bath
• Using a sharp paring knife, remove the core of the tomatoes, then turn the tomato over and score the skin by lightly slicing an X through it
• Place the tomatoes into the water to soften the skin, this will take about a minute
• Quickly remove the tomatoes from the pot and place them in the ice bath to cool them
• Using the back of your paring knife gently peel away the skin of the tomatoes
• Now quarter the tomatoes and large dice them
• Large dice the red onions
• Mince the garlic
• Chop the parsley
• In a medium pot heat the capers, caper juice, onions, garlic
• Add the tomatoes and bring to a simmer, then add the tomato paste
• Adjust the sugar, you are looking for a slightly tart, pickled tomato relish, but a little bit of sugar is required, not so much to make it sweet, but to take the tart edge off.
• Adjust the seasoning and simmer for 8-10 minutes
• Remove from the heat and allow the relish to cool
• Once cool add the flat leaf parsley
• Set aside enough of the relish for your meal and then preserve the rest by canning it. If stored in a cool cellar, it will last well through the winter

 

Now for the fish!

 

• Preheat a non stick pan to medium-high heat
• Portion the filets into roughly 6 oz. portions, ensuring all bones are removed
• Pat the fish dry
• Season the fish well on all sides
• Lightly dredge the fish in flour
• Place the oil and butter in the pan, followed by the dredged fish
• Cook until golden brown and then turn over, 2-3 minutes
• Repeat on the second side
• Remove from the pan and serve
• Top with tomato caper relish and enjoy!

 

Who’s hungry?