Eric Ripert’s Sauteed Cod and Mustard Greens

Sautéed Cod With Greens

Total Time: 30 minutes Serves: 4

Ingredients

¼ cup olive oil

3 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon fresh grated ginger

1 teaspoon plus 1 small shallot, minced

3 tablespoons canola oil

8 cups mustard greens, stems removed, torn into rough pieces

2 cloves garlic, minced

1 tablespoon butter

Fine sea salt

4 (6-ounce) cod fillets (about 1½ inches thick)

Freshly ground black pepper

What To Do

1. Preheat the oven to 350 degrees. Meanwhile, make vinaigrette: Whisk olive oil together with lime juice, soy sauce, ginger and 1 teaspoon minced shallot until thoroughly combined. Set aside.

2. Make mustard greens: Heat 1 tablespoon canola oil in a large sauté pan over high heat. Add greens and cook, tossing, until wilted, about 2 minutes. Add garlic, small minced shallot and butter to pan. Sauté until aromatics soften, 2-3 minutes. If pan looks dry at any point, add a small splash of water. Once greens are tender and brightly colored, after about 5 minutes total, season with salt to taste. Set greens aside and keep warm.

3. Make fish: Set a large ovenproof sauté pan over medium heat. Pat cod dry and lightly season with salt and pepper. Pour remaining canola oil into the pan, and once oil begins to shimmer, lay the fillets, flat-sides down, into the hot pan. Once a thick golden crust forms on underside of cod, after about 5 minutes, transfer pan to oven. Roast until fish turns white all the way through, about 4 minutes.

4. Remove pan from oven and, securing the top of each fillet with your hand and the bottom with a fish spatula, gently flip fillets. Return pan to oven and roast fish 1 minute more.

5. To serve, divide mustard greens among four plates. Top greens with cod fillets. Whisk vinaigrette once more and spoon it around greens. Serve immediately.

Red Thai Curry

 

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On my quest to learn to cook… and my craving for curry….  I created a recipe to cater to my taste.  Here’s what you’ll need:

Makes 4 servings:

  • Trader Joe’s Red Thai Curry
  • Pre-cut asian stir fry veggies (mushrooms, snowpeas, red bell pepper, white onion, etc)
  • Whole wheat spaghetti noodles
  • 2 chicken breasts
  • Salt, pepper
  • Red pepper flakes
  • Soy sauce
  • Sesame oil
  • Olive oil
  • 1 stalk green onion
  • 1/2 bunch cilantro

Directions:

  1. Cut chicken breasts into cubes, roughly equal in size for even  cooking.  Season with salt and pepper (or use Montreal steak seasoning — what I used as I had it easily on hand) to taste.  Heat skillet on medium heat.  Drizzle olive oil into pan when it’s hot.  Place chicken cubes into pan.  While that’s heating up, we’ll boil the noodles and cut the green onions and cilantro.
  2. Place pot onto stove…half filled with water for boiling the noodles.  place half bag of spaghetti noodles into pan once water is boiling.  Leave half covered for about 10 minutes…stirring occasionally.
  3. Dice green onions and cilantro.
  4. Once chicken has started to brown, add splash of soy sauce and splash of sesame oil and red pepper flakes.  Add stir fry asian vegetables.  Stir occasionally.  Once chicken is browned and no longer pink on the inside, add red thai curry sauce and simmer for about 5 minutes.
  5. Strain spaghetti noodles into a strainer.  Place noodles on a dish and top with meat, vegetables, and curry sauce.  Top with fresh cilantro for presentation.