Crisp Black Cod With Skordalia And Roasted Beets Recipes

BLACK ROASTED COD WITH SEA BEANS AND OYSTERS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.
• Drain oysters in a sieve set over a bowl and reserve their liquor.
• Pat fish dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.
• While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.
• Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

CRISPY COD WITH SKORDALIA AND SWEET SOUR BEETS

Steps:

• 1. day before serving, put salt cod in a bowl and cover with cold water. refrigerate overnight, changing water four to five times before using. 2. the day of serving, preheat oven to 350. In an ovenproof pot, combine sugar, 1 cup vinegar and 1 cup water; bring to a boil on stovetop. Add beets, tightly cover pot with lid or foil, and bake until very tender when pierced wtih a knife, at least 45 minutes. Let beets cool in liquid, then peel, slice thickly and toss with 2 tablespoons oilve oil. Season with salt and pepper and reserve. 3. Remove cod from water and rinse. Cut into 1" pieces. transfer pieces to bowl, add milk and soak 30 minutes or more. 4. Boil potatoes until soft. Immediatley mash potatoes or put through a ricer and transfer to bowl. In a food processor, combine remaining .25 cup vinegar, garlic and shallot & puree mixture. Mix vinegar mixture into potatoes, stream in 3 tablespoons evoo, mixing until emulsified. Add more oil to make a smooth soft puree. Season with salt and pepper. Keep hot. 5. Just before serving, heat 1" oovo in pan.Dredge fish in flour/cornstarch mix. Shake off excess. Fry til golden brown on both sides. Remove, drain and season with salt & pepper. Divide skordalia amoung plates. Add fish on top. Place beets on side and top with 1 tablespoon yogurt. Garnish with fresh herbs and a drizzle of ovoo

CRISP BLACK COD WITH SKORDALIA AND ROASTED BEETS

Steps:

• Make the skordalia: Bring potatoes and garlic to a boil in a medium pot of salted water. Reduce heat, and simmer 10 minutes. Drain, and let cool.
• Peel garlic, and mash with potatoes. Pulse potatoes and vinegar in a food processor. Working quickly, add safflower oil in a steady stream, then club soda. Transfer to a bowl, and season with salt. Cover, and refrigerate.
• Make the beets: Bring beets to a boil in a small pot of salted water. Reduce heat, and simmer until tender, about 25 minutes. Drain, let cool, peel, and cut into quarters. Heat olive oil in large saute pan over medium heat. Add garlic; cook until golden, about 2 minutes. Add beet greens, and cook, stirring, until wilted, about 3 minutes. Stir in beets. Season with salt and pepper.
• Make the cod: Preheat oven to 375 degrees. Heat olive oil in an ovenproof skillet over high heat. Cook cod on 1 side until bottom is golden brown, about 5 minutes. Transfer skillet to oven, and roast until fish is opaque, 5 minutes. Serve, crisp side up, with skordalia, beets, and greens. Garnish with dill.

CRISPY COD WITH VEGGIES

Steps:

• In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11x7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper. , Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork.