Seafood
Salt & Pepper Cod with Cilantro Vinaigrette
Ingredients
- 4 T Cross Valley Farms® Fresh Chopped Cilantro, divided
- 1 ea. Fresh Lemon, juiced
- 1 T Monarch® Honey
- 4 oz. Roseli® Olive Oil, divided
- 1 tsp. Monarch Kosher Salt
- 1/4 tsp. Monarch Ground White Pepper
- 3 ea. Harbor Banks® 3 oz. Cod Fillets
- 4 oz. Rykoff Sexton® Jasmine Rice, cooked
- 1 cluster Cherry Tomatoes on the Vine
- 1/2 Fresh Lime, sliced for garnish
PREPARATION
- Prepare vinaigrette by combining lemon juice, honey, and a pinch of salt and pepper in a deli container. Using an immersion blender on high speed, blend ingredients, then slowly drizzle in half of the olive oil to make an emulsified vinaigrette. Taste and adjust flavors, then stir in half the cilantro. Set aside.
- Prepare cod by seasoning generously with salt and pepper. Heat a medium sauté pan over medium high heat and add remaining oil. When oil is shimmering, carefully lay in fish and sauté until starting to turn golden brown. Turn fish pieces over and finish cooking in a preheated 400°F oven for 3-5 minutes or until fish is cooked through. Remove from pan and keep warm.
- Stir remaining cilantro and a squeeze of lime juice into hot rice.
- Gently coat tomatoes on the vine with olive oil, and roast in preheated 400°F oven for 10 minutes, or until they burst.
- To serve, place about 4 oz. of cilantro lime rice on plate, top with 3 pieces of seared cod, drizzle with cilantro vinaigrette, and garnish with roasted tomatoes on the vine and a wedge of lime.
Recipe by Chef Laura Vaughn, Corporate Brands Chef, Rosemont, IL
Serves 1