Pan Seared Cod with Cilantro Vinaigrette and Creamed CornServes 4This is great with any hearty fish so feel free to substitute cod with halibut or mahi mahi. If you prefer flounder or sole, season it with a little lemon juice, salt and pepper and a dab of margarine, and bake it at 350 degrees for 10 minutes instead of searing it and serve with the vinaigrette and creamed corn. Also, this can be made parve by using margarine in place of butter, and parve whipping cream in place of the heavy cream.
Cilantro Vinaigrette:2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
Fish:
1 to 2 tablespoons olive oil
4 (6-ounce) cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn:2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob as close to the husk as possible.
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper
For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
For the creamed corn: In a large sauté pan, melt the butter over medium heat. Add the corn kernels and garlic to the pan. Season the corn with salt and pepper and sauté for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.
To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
Arugula Salad with Oranges and Caramelized FennelServes 62 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 (5-ounce) packages baby arugula
Preheat oven to 400 degrees. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. This can be prepared ahead of time and stored. Use at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
Peach Custard TartCrust:2 cups flour
1 cup margarine, room temperature
½ cup sugar
2 tablespoons vinegar
Filling:5 fresh peaches, sliced
1 pre-baked tart crust (recipe follows)
1 cup sugar
2 egg yolks
¾ cup pareve whip
2 tablespoons flour
¼ cup sliced almonds
Preheat oven to 350 degrees. Combine all ingredients (use a kitchen aid or food processor) and press into 10-inch tart pan. Bake until golden. Cool briefly.
Reduce oven temperature to 325 degrees. Arrange the peach slices atop tart crust in a decorative pattern. Whisk together sugar, egg yolks and whip. Stir in flour. Pour carefully over peaches. Sprinkle almonds over top and bake until custard is almost set – about 35 minutes. Cool and remove sides of tart pan.