PAN-SAUTÉED ICELANDIC COD
and
COUSCOUSOTTO
Ingredients:
1 lb. skinless Icelandic Cod fillet
½ cup Panko bread crumbs
1 tbsp. sumac
freshly ground sea salt and black pepper
1 leek, white & light green portion, sliced thinly and halved
¼ cup minced Italian Parsley
1/3 cup (approx.) butter/olive oil blend
Preparation:
-
Mix bread crumbs, salt and pepper, and sumac on a plate.
-
Melt two tbsp. butter blend in large skillet.
-
Coat cod filet with mixture, dip in melted butter, the coat with mixture again.
-
Sprinkle leek slices in butter blend around edges of cod filet
-
Sauté over medium-high heat for 5 minutes, then turn and continue sautéing until fish flakes.
-
Add remaining butter blend to pan to melt.
Variations:
-
Use any fish filet that's at least one inch thick with a creamy texture.
-
Use 1 tsp. water-preserved minced garlic instead of 3 cloves fresh garlic.
-
Various other vegetables can be substituted in Couscousotto.
COUSCOUSOTTO
Ingredients:
1 medium zucchini, cut into 1/3” slices, then quartered
½ bunch Lacinato kale, sliced cross-wise, then in half
1/3 cup onion, minced
1/3 cup celery, minced
3 large garlic cloves, finely chopped
1 tbsp. capers
2 tbsp. nutritional yeast
1/3 cup grated Parmesan cheese
½ cup pinenuts, toasted
freshly ground sea salt and pepper
2 tbsp. olive oil
½ cup pearl couscous, cooked
Preparation:
-
Heat olive oil mixture in large skillet over medium-high till shimmering.
-
Sauté onion and garlic till golden, then add celery for 3 minutes.
-
Add zucchini and sauté till medium soft, then add kale until tender.
-
Add capers, nutritional yeast, cheese and cook for 2 minutes.
-
Deglaze skillet with ¼ cup dry vermouth.
-
Add couscous, then fold in pinenuts.