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,

1 lime,

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