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Ingredients (serves 4)
5 green onions, thinly sliced
1 large clove garlic, finely chopped
1 teaspoon peeled, grated, fresh ginger root
1/8 teaspoon crushed red pepper (or to taste)
1 bottle DHC Tangerine
Zinfandel Reduction
Salt, as needed
11/4 pounds cod fillets
Flour, as needed
11/2 tablespoons DHC Núñez
de Prado Extra Virgin Olive Oil
2 tablespoons chopped cilantro
Tips
· To ensure fish has only a light coating of
flour, hold the fillet by the tip and gently slap
the sides to remove any excess flour.
· When adding the fillets to hot oil, lay
them in the pan away from you to prevent oil from
splattering.
· Try substituting the cod with other types
of white fish, including red snapper and Japanese
butterfish. You can also use skinless, boneless chicken
breasts or boneless or center-cut pork chops.
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Directions
1. To prepare sauce: Combine green onions, garlic, ginger,
and crushed red pepper with reduction; reserve.
2. Salt fillets on both sides, then lightly coat in flour;
reserve in single layer.
3. Heat olive oil in a large sauté pan until hot
but not smoking.
4. Place fillets in the pan, rounded side down. Allow fish
to cook over medium heat until golden brown on the bottom,
then carefully turn and brown the other side. (Cooking time
will vary depending upon the thickness of the
fillets.) Pour reserved sauce over fish. Cook, spooning
sauce over fish, until sauce reduces slightly and coats
fish, about 2 minutes.
5. Arrange fillets on a warm serving plate; spoon remaining
sauce on top and garnish with cilantro and extra green onions,
if desired.
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