Serves 4 / This simple version of Romesco sauce goes well with any white-fleshed fish. Here, the acidity of the tomatoes and the subtle heat of smoked paprika provide a delicious foil for the richness of black cod. Prep tip: For flavor variation, substitute hazelnuts or blanched almonds for the pine nuts.
Recipe Ingredient Details:
1/3 cup pine nuts
1 medium shallot, thinly sliced
2 tablespoons extra-virgin olive oil, divided
2 pounds wild-caught Alaskan black cod with skin
2 cloves garlic, pressed
¾ pound plum tomatoes, diced small
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
¼ cup dry white wine
2 pinches ground white pepper
¾ teaspoon smoked paprika
Preheat oven to 375°. Spread pine nuts and shallot in single layer in a baking dish; drizzle with a little olive oil and toss to coat. Toast in oven 10–15 minutes, stirring once. Remove from oven to cool.
While pine nuts are toasting, oil a 9x13-baking dish with 1/2 tablespoon olive oil. Sprinkle cod with sea salt and black pepper. Arrange in baking dish skin side down and roast in oven 12–14 minutes, or until the flesh is barely opaque in center and flakes easily.
Meanwhile, place a large skillet over medium heat. Once pan is hot, add 1 1/2 tablespoons olive oil and heat just until fragrant, a few seconds. Add garlic and sauté 30 seconds, stirring constantly. Stir in tomatoes, vinegar, and salt. Turn heat to high and bring to simmer; then reduce heat and simmer 5 minutes. Add pine-nut mixture, wine, white pepper, and smoked paprika and simmer 3 minutes more. Once done, remove cod from oven and serve immediately, topped with Romesco sauce.
Recipe Additional Notes:
PER SERVING: 343 cal, 49% fat cal, 19g fat, 2g sat fat, 57mg chol, 38g protein, 6g carb, 2g fiber, 390mg sodium
Mon, 2012-08-06 16:18