Seared Cod with Calabrian Chile Garlic Sauce and Broccolini

 

For the fish: 

4 (3-4 oz)  portions of cod (If possible get the thicker square pieces for easier and even cooking)

salt, pepper, paprika, essence (some of of cajun seasoning with very little salt). 

1 TBSP canola oil

Sauce: 

7-8 Calabrian chiles, diced
5-6 garlic cloves, sliced
1/2 cup olive oil
2 splashes of water
1 tsp Dijon
Juice of 1 lemon
Pinch of salt and pepper

Broccolini:

2-3 bunches of broccolini

1 TBSP olive oil

salt and pepper

Yellow rice:

3/4 cup long grain rice
2 1/2 cups water 
1 TBSP butter
1 tsp Turmeric 
Salt

Directions: 

1. This dish will use all 4 burners of your stove but will come together in 20 minutes. Prepare a large cast iron pan for searing the fish. You need a small saucepan for the sauce. You need a large pot of boiling water to blanch the broccolini. Lastly, you need a small pot with a lid for the yellow rice. 

2. Heat the water in the rice pot with butter and bring to a boil. Stir in the rice, add the tumeric and a pinch of salt. When it returns to a boil, turn the heat to low and cover. Cook for 15 minutes. After 15 minutes, fluff with a fork. 

3. While the rice is cooking, move on. For the sauce, add the olive oil to the small sauce pan. Heat over medium heat.  Add your garlic and calabrian chiles (you should hear a sizzle).  Let those cook for 2 minutes, stirring often. Turn of the heat, add the other ingredients, stir and reserve. 

4. Blanch the broccolini in the boiling salted water for 2-3 minutes. Remove and place in an ice bath to stop the cooking.  The blanching starts to cook it and gives it a beautiful green color, don't skip this step. 

5. Drain your pot of water and return it to the stove. You'll use this to heat the broccolini back up just before serving. 

6. Season your fish on both sides generously with salt, pepper, paprika and essence. Heat a cast iron pan to high with canola oil. (At this point, your rice should be resting for 5 minutes before fluffing). 

7. Sear the fish for 3-4 minutes on each side.

8. When you flip the fish, time to heat up your broccolini. Add it back to the pot over medium high heat, drizzle with olive oil and salt and pepper. Toss a few times. Turn the heat on low on your sauce to warm up. 

9. Spray a small ramekin or prep dish with cooking spray. Press the rice in the dish and then invert on the plate. You should have just enough rice for 2 servings. 

10. To plate, add a few bunches of broccolini on the bottom of the plate. Add 2 pieces of fish on top and then spoon your sauce over top - make sure to get a good amount of garlic and chiles on top. 

Serve! This dish was so colorful and turned out better than expected. I will definitely make this again. Enjoy! 

Wine pairing: 

Don Alvaro D Bazaon

Granbazan Albarino Etiqueta Ambar

2015

Rias Baixas, Spain