Panko Crusted Cod And Grilled Shrimp With A Lemon Beurre Blanc Recipes

PANKO CRUSTED COD AND GRILLED SHRIMP WITH A LEMON BEURRE BLANC

Steps:

• In a sall saucepan, combine chardonnay, 2. T. fresh squeezed lemon juice, 2 sprigs of thyme, shallot, garlic and salt + pepper.
• Bring to a simmer until the mixture is reduced by half.
• Preheat oven to 400 degrees F.
• Place panko bread crumbs on a dish and egg in a separate dish
• Completely dry the cod with a paper towel before seasoning all sides of the fillet with kosher salt and pepper.
• Dip the bone side of the cod into beaten egg and then dip into the panko crumbs.
• Turn your eye on medium high heat and make sure the cast iron skillet is really hot.
• Add grapeseed oil to the skillet.
• Sear the panko side of the cod for a few minutes until golden brown.
• Buerre Blanc - Strain it with a sieve and add heavy whipping cream, and bring to a simmer.
• Remove from the heat.
• Add butter pieces separately before the previous piece has completely melted.
• If you need a little more heat to melt the butter, set the pot briefly over low heat.
• Add chopped fresh chives.
• Cod - Flip the fish over after browning, add the shrimp and place the skillet in your preheated oven for about 3 to 4 minutes until the internal temperature of the fish reaches 130-145 degrees and the shrimp become opaque and pink.
• Add fresh squeezed lemon juice, 1 T. butter and 1 sprig of fresh thyme.
• Allow the butter to melt and spoon the juice over the fish and shrimp.
• Now pour the beurre blanc over the cooked fish and shrimp. Say Grace and enjoy!

PANKO ENCRUSTED COD

Steps:

• Heat over to 450 degrees.
• Spray large cookie sheet with cooking spray.
• Beat egg and egg white into bowl.
• Place panko in bowl with seasonings.
• Dip fish into egg, then into panko, pressing panko into fish.
• Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
• Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.