Pan-Roasted Cod with Calabrian Chili Sauce
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
COURSE: Main
Cod is one of our favorite fresh catches—mild, buttery, and firm. Here, we pair it with a simple (but decadent) sauce starring our Calabrese Chili Peppers. Their fruity heat is balanced by rich cream and butter, plus a bright splash of wine and white balsamic. Poured over the golden fillets, the result is pure elegance. Perfect for weeknights (or any night).
Ingredients
For the Cod:
- 4 8-oz., skin-off cod fillets
- Sea salt and freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
For the Calabrian Chili Sauce:
- 1 Tbsp. extra-virgin olive oil
- 1 large shallot, peeled and finely chopped
- 1/3 cup dry white wine
- ½ cup white balsamic vinegar
- ½ cup heavy cream
- 8 Tbsp. unsalted butter, diced
- 1 Tbsp. Citarella Calabrese Chili Peppers, chopped
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Prepare the sauce: In a medium saucepan, heat the oil on low heat. Add the chopped shallot and cook 3-5 minutes until translucent. Add the wine and vinegar, cooking until the liquid is almost totally reduced. Add the heavy cream and bring to light boil. Whisk in the butter and chopped chilis. Season with salt and pepper to taste. Keep warm while you cook the cod.
- Cook the cod: Rinse and dry the fish with a paper towel. Season both sides of the fish with salt and pepper. Heat the oil in a large, oven-safe skillet over medium. Place the cod in the hot pan with the skin side up. Cook for 2-3 minutes, or until golden-brown. Flip the fish and place the skillet in the oven. Cook for 6-7 minutes, or until just cooked through. Transfer the fish to a serving platter and pour the sauce on top. Serve.
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VIDEO RECIPE: HOW TO MAKE CEVICHE
Joe Gurrera, Citarella's Owner & Original Fishmonger and author of JOE KNOWS FISH, shows you how to make his famous Ceviche
