Our community market is a local nonprofit where people come together to share farm fresh food and locally made items. Last week we donated fish for the Petersburg Market's first ever pop-up chef demonstration - a total success! In front of a crowd of hungry people, Chef Alisa of Herb + Sea transformed our Schoolhouse ling cod into something truly divine. Here's the recipe - hope you enjoy it as much as Petersburg did!
Pan Seared Ling Cod with Blistered Cherry Tomatoes, Garlic and Basil topped with a Lemon Radish Salad
- 4 6oz Ling Cod Fillets (1-2 packs Schoolhouse Ling Cod)
- 1 Pint cherry tomatoes (assorted colors are ideal!)
- 2 Cloves of garlic minced (Farragut Farms is the best!)
- 1 teaspoon chili flakes (more or less as desired)
- 1 lemon (zest and juice)
- 1/2 cup white wine
- 2 Tablespoons butter
- 1/2 cup chopped basil
- 2 Tablespoons oil to sear
- Salt and pepper to taste
- 1 bunch of radishes thinly sliced 1 Tablespoon extra-virgin olive oil
1. Pull your fish about 30 min before you intend to cook it and place on a paper towel to absorb extra liquid. Season with salt.
2. Heat a large sauté pan until it begins to smoke.
3. Add your oil and your fish (presentation side down) DO NOT Wiggle or disturb. Allow a sear to develop. When the fish has a nice sear, it will release. If the fish is looking too dark turn your heat down a touch.
4. When the fish appears to have cooked about half way (the flesh will turn from translucent to opaque) gently turn the fish over and add your whole cherry tomatoes.
5. Allow the tomatoes to blister a bit and then add your garlic, chili flakes, lemon zest, lemon juice (reserve a small amount for your radish) and white wine. Give the pan a gentle shake to combine.
6. Cover the pan and allow the fish to steam until cooked to your desired doneness.
7. While the fish is steaming thinly slice your radishes and toss in a bowl with a squeeze of lemon juice, extra virgin olive oil, salt and pepper. Toss to combine
8. Gently remove the fish from the pan to a plate so you can finish your sauce.
9. Turn the heat up and reduce the liquid until it reaches a syrupy consistency.
10. Add in the butter and swirl to combine
11. Season with salt and pepper and at the very end add your fresh basil.
12. Spoon the sauce over your fish.
13. Top the fish with the radish salad
14. Serve with your favorite vegetable and starch if desired.
Recipe prepared and demonstrated by Petersburg Market guest and friend, Chef Alisa Jestel of Herb + Sea