Post by marlaoh on Jun 8, 2003 9:43:13 GMT -6
Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sautéed Squash
Mashed Potatoes:
4 tablespoons unsalted butter
3 large onions, finely sliced
3 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 russet potatoes, peeled and cut into 1-inch dice
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons prepared horseradish
Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.
Squash:
2 tablespoons olive oil
12 pattypan squash
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley
Salt and pepper
Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
Pan Seared Cod:
2 tablespoons olive oil
4 cod fillets, about 6 to 7 ounces each
Salt and freshly ground pepper
1/2 cup finely chopped cilantro
Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Mashed Potatoes:
4 tablespoons unsalted butter
3 large onions, finely sliced
3 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 russet potatoes, peeled and cut into 1-inch dice
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons prepared horseradish
Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.
Squash:
2 tablespoons olive oil
12 pattypan squash
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley
Salt and pepper
Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
Pan Seared Cod:
2 tablespoons olive oil
4 cod fillets, about 6 to 7 ounces each
Salt and freshly ground pepper
1/2 cup finely chopped cilantro
Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes