1.5 lb ling cod or any white bottom fish
Brine – 5 Tb Kosher salt, 1 lemon, peppercorns, bay leaf, 1 Tbs Sugar. 8 L Water
Method – dissolve sugar, salt and seasoning in water at room temp.
Add cut ling cod, wait for 1-3 hrs. Pat dry.
Season with pepper, a bit of salt and rub (ancho chili powder, smoked paprika, garlic powder, a bit of cumin).
Sear skin side down on med-high heat until skin is crispy and flesh is ¾ cooked. Flip over. Put pan in hot (400) oven until firm/cooked 2-3 min.
Orange Chili Lime Buerre Blanc
juice of 4 oranges,
½ bottle of white wine,
1 can coconut milk. Reduce syrup.
Add ¼ cup whipped cream and
¼ cup sweet chili sauce, bring to boil until thickens to sauce.
Chop fine or dice
Avocado, mango, pineapple, red onion, lime zest/juice, drizzle of olive oil
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