Here's how I make my Wild Alaskan Cod.
First I mince garlic and saute in 2 TBSP extra virgin olive oil.
I salt & pepper, then add the Alaskan Cod filets to the hot olive oil to sear on each side for about 5 minutes each side.
On the side
I melt 3 TBSP. butter and add about 3 TBSP. of capers and the juice of one lemon.
I simmer that for a few minutes until the filets are browned.
Then I add the lemon butter caper sauce to the fish to poach for a few minutes.
I split apart the filets to check for doneness.
I like them perfectly cooked through with no translucency, but never over-cooked.
I cut into the smaller pieces which will be placed on top of my spinach salad.
I have washed spinach greens and dried and chilled them.
I grate fresh parmesan for the salad. I mince several cloves of garlic for the greens too!
I slice avocados and arrange nicely on top.
For the Honey Vinaigrette:
A scant less than 1/4 cup of EVOO
3 TBSP. balsamic vinegar
2 TBSP. Honey
1 clove crushed garlic
Juice of 2 lemons
Salt & Pepper
Whisk it all together and pour over the spinach salad.
Now place the Wild Alaskan Cod filets on top and serve!
I garnished with lilikoi. (passionfruit)
This was so delicious. You will love it.
The flavor of the Parmesan, garlic, balsamic vinegar, fresh squeezed lemon juice and the mild wonderful Wild Alaskan cod with lemon caper butter sauce is so delicious and succulent on fresh spinach leaves.
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I look forward to hearing from you.
So readers what would you like to see next?
I'm making my lilikoi jelly and mango jam.
See you soon,
You will want some too!