Chili-Lime Champagne Cod
submitted by Richard B. of Secaucus, NJ
Ingredients :
1 1/4 lb cod filets (mahi mahi, sea bass or snapper)
Zest from 1 lime
1/4 of a very finely chopped green chili (seeded)
1/3 cup of champagne, bubbly or white wine
Juice of 1 lime
2 cloves of garlic
about 3 tbsp unsalted butter
Olive Oil
Directions :
1. In a non metal reactive bowl (use ceramic) mix together the lime zest, champagne or wine, lime juice and garlic. Mix together and add the fish and marinate for 30 minutes.
2. After marinating, remove the fish from the bowl and shake off all the garlic and other bits.
3. Strain the marinade into a bowl through a fine strainer to remove the garlic, chili bits and lime zest.
4. Put the juice in a pan and reduce on the stove top until you have about 3 tablespoons. If you want a hotter taste, add some very finely chopped green chili bits to the lime juice as you reduce. Be careful they are really spicy. I would use no more than 1/4 of the chili.
In the meantime...
5. Warm a non-stick skillet (I always use cast iron) and add a coating splash of olive oil. Once the oil is hot add the fish filets and cook over medium heat for about 4 minutes. After 4 minutes turn and cook another 3-4 minutes until cooked through and opaque. If the fish finishes before the rest of the food, put it on a plate and stick it into a warm oven. Be really careful not to overcook.
6. One the fish is near cooked, add about 3 tbsp butter to the reduced lime juice and stir in until it get a bit thick.
Plate the fish on individual plates and spoon some of the lime sauce over the filets.
Serve with buttered green beans seasoned with sea salt and unsalted butter.
The perfect beverage to serve with this meal is the same champagne you use in the marinade or sparkling mineral water with a wedge of lime.
Loves it because : the zest and the spice
Where it comes from : A combination of favorites
Favorite food : Chicken
Least favorite food : Shellfish
Favorite cookbook : Trattoria Cooking by Biba Caggiano
Favorite Top Chef : Ilan
Dream dinner guest : Giada DeLaurentis
