Parsley Panko and Pine Nut Crusted Sablefish/Black Cod* with Baby Artichokes, Cherry Tomatoes, Micro Herbs and Roasted Garlic Vinaigrette
By James Waller - Monterey Plaza Hotel & Spa, Monterey, CA

Serves 2

Ingredients for the sablefish/black cod:
1 lb. sablefish/black cod, cleaned, skin off, de-boned, cut 2 6-oz. fillets
2 T pine nuts, finely chopped, toasted
1 C panko bread crumbs
1 C fresh dried parsley
2 T olive oil
Salt and pepper to taste

Place bread crumbs and parsley in food processor and mill until finely ground. Then place toasted pine nuts in mill with panko and pulse. Process only once or twice to keep pine nuts roughly chopped. Season mixture with salt and finely ground pepper and set aside.

Place thick skillet or heavy sautÈ pan on medium-high heat. Coat fish with pine nut-panko mixture. Place 2 tablespoons olive oil in sautÈ pan and place fish in oil. Reduce heat or remove from heat if oil is too hot. Oil should not smoke but be hot enough to sear fish. Brown both sides of fish, about 2 minutes on each side, and remove from pan.

Ingredients for the salad:
4 oz. grilled asparagus spears, cut 1î pieces
6 oz. grilled artichoke hearts, cut in quarters
12ñ14 organic cherry tomatoes, cut in half
1 C micro herbs
1 T mixture of fresh Italian parsley leaves, tarragon, mint, chervil
2 oz. roasted garlic vinaigrette
Freshly ground pepper to taste

Ingredients for the roasted garlic vinaigrette:
4 oz. virgin olive oil
1 T roasted garlic, mashed
1 T parsley, chopped
1 T thyme, chopped
1 T tarragon, chopped
1 T Dijon mustard
2 T shallots, chopped
6 T verjus or Champagne vinegar
1 T lemon juice
1 T honey
2 oz. water

Put all ingredients, except oil, in blender. Turn on blender and purÈe ingredients for about 1 minute; then add the oil slowly to emulsify. Season with salt and pepper.

To Serve:
Toss all salad ingredients with dressing and place in middle of plate. Place cooked sablefish/black cod on top and drizzle some vinaigrette around fish.

*Seafood Watch: recommends wild-caught sablefish/blackcod from Alaska and British Columbia.


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