Crispy Black Cod with Uni {Sea Urchin} Risotto

Black Bass with Uni Risotto

Crispy Black Cod over Uni Risotto.

You need this in your life. You really, REALLY do.

And the truth of the matter is, we made this incredibly decadent dish earlier this year at a Family Dinner though I didn’t post it because I wasn’t a fan of the pictures. But I came across them again while I was digging through my external hard drive and found my mouth watering.

It was so damn good.

Uni (Sea Urchin)

Seeing how we try our darnedest to try and not make the same dish twice for Family Dinner, I knew it would be awhile before I had the chance to rephotograph it. So I apologize for the photo quality but trust me on this, you’ll love this dish.

It was a collaboration between my seestrah T and I. She wanted a luscious fish and although we would usually turn to sea bass, we opted for black cod since it’s much more affordable. Sea bass has a very high oil content which keeps it wonderfully moist and almost buttery once cooked. Black cod mirrors the rich and decadent textures of sea bass but there are a TON of bones in them. So make friends with your fish monger and let them do the work for you.

Black Bass with Uni Risotto

I was in charge of the starch component of the dish and thought risotto would be wonderful with the tender fish. To send things over the top, I chose to make uni risotto by using my base risotto recipe but stirred in lots of pureed uni towards the end. The briny, mildly sweet flavor it brought to the rice was such a wicked compliment to the cod.

Here in Southern California, shelled uni can be found in the sashimi sections of Japanese and other Asian grocery stores. And if you’re feeling really adventurous, you can buy them whole in their spiny shells and remove them at home. I, for one, am okay with not shanking myself and opt to get them prepackaged.

Black Bass with Uni Risotto

And since more uni is always better in my book, we had to top off the whole thing with 1-2 extra pieces. If you’re going to do it, do it right.

Right?

Right.

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Crispy Black Cod with Uni {Sea Urchin} Risotto
Serves 4

Ingredients:

12 ounces fresh uni (sea urchin )
4¼ cups seafood stock (ie. lobster, shrimp, etc.), divided
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 cup diced white onion
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
½ teaspoon fresh thyme leaves
1 cup Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
kosher salt
black pepper
4 pieces black cod, skin-on, de-boned (5-6 ounces each)
vegetable oil
chopped chives to garnish

Take all but 4-6 pieces of uni and put it in a blender with ¼ cup seafood stock. Pulse until it becomes smooth and set aside. Alternatively, you can use an immersion blender or hand-whisk the uni into the stock. The latter method will not have as smooth of a finish.

Heat the remaining seafood stock in a medium saucepan and keep warm over low heat.

Heat the olive oil and 1 tablespoon butter in a pot (or large, deep set skillet) over medium heat. Add the onions and sauté until softened and translucent, about 3-4 minutes. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque—about 1-2 minutes.  Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the hot stock into the rice. Simmer and slowly stir over medium-low heat until the rice has absorbed the liquid. Add the remaining stock, 1 cup at a time. Continue to simmer and constantly stir, allowing the rice to absorb each addition of stock before adding more. Once done, the risotto should be slightly firm and creamy–approximately 25 minutes in total. Stir in the pureed uni, cheese and remaining butter. Check for seasonings and adjust with the kosher salt and pepper.

While the risotto cooks, heavily season both sides of the cod with black pepper and salt. Using a sharp knife, score the skin side of the fish. Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add a few tablespoons vegetable oil and swirl it around the skillet. Carefully place each fish, skin side down into the oil. Using a spatula, gently press down on the fish so that they don’t curl up on the sides. Cook the first side of the cod for about 3 minutes — depending on the thickness. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove the fish from the skillet.

Spoon the risotto into the dishes. Place one piece of cod on top of the risotto and then place 1-2 pieces of uni atop the fish. Sprinkle each plate with chopped chives and serve immediately.


B.L.E.A.T.S. Sandwiches

B.L.E.A.T.S.

This week we’re giving one of my favorite ingredients some love.

Something so versatile, quick to prepare and that can send almost anything over the top.

Yep……

The beloved Egg.

B.L.E.A.T.S.

Pizza? Throw an egg on it…..

Pasta? Throw an egg on it…..

Sandwiches? Throw an egg on it…..

Salads? Throw an egg on it…..

Ramen Noodles? DEFINITELYThrow an egg on it…..

B.L.E.A.T.S.

Eggs have that magical ability to bring almost anything it touches to the next level. When adding a poached or runny fried egg to a dish, it becomes something so decadently transcendent—unctuous, sinful, delicious.

All that with just an egg!

B.L.E.A.T.S.

To close out National Sandwich Month and for my next contribution to Safest Choice™ Darling Dozen, I thought I would whip out a hearty and fun sandwich…. B.L.E.A.T.S.

B-acon

L-ettuce

E-gg

A-vocado

T-omato

S-almon

Oh yes…I went there.

B.L.E.A.T.S.

It all starts with an easy sriracha mayo I mix up to hold everything together or you can use any other spread that suits your fancy.

Wasabi mayo, pesto, garlic aioli, dijon mustard……

You get the gist….

B.L.E.A.T.S.

Next comes the salmon that is simply seasoned with kosher salt and then pan seared until it’s crispy on the exterior but still moist and tender in the middle. I happened to have a large fillet here but if you can’t find one big piece, just grab a couple smaller fillets.

Then, I cracked a few Safest Choice™ pasteurized eggs in the skillet and fried them until the edges were crisp and the yolks had just barely set.

I’m all about an ooey-gooey egg yolk…..it makes it seem a bit sinful—but don’t feel guilty. I sure as heck don’t.

B.L.E.A.T.S.

Once that’s all done, everything gets layered in between some hamburger buns or rolls. It truly is a behemoth of a sandwich and incredibly messy to eat.

But so wonderfully worth it!

And if you can’t get a little messy at home while enjoying some B.L.E.A.T.S. then you’re just not living life.

B.L.E.A.T.S.

Want to learn more about our friends from Safest Choice™? Then head on over here and while you’re at it, check out some more egg-a-licious recipes on their site!
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B.L.E.A.T.S. (Bacon, Lettuce, Egg, Avocado, Tomato & Salmon) Sandwiches
Serves 4

Ingredients:

½ cup mayonnaise
1 tablespoon sriracha chili sauce
1 teaspoon sesame oil
1 garlic clove, finely minced
kosher salt
1 pound fillet salmon, skinned and deboned
3 tablespoons vegetable oil, divided
4 large Safest Choice™ pasteurized eggs
½ small lemon
1 small tomato, sliced
1 small avocado, sliced
8 strips cooked bacon
4 lettuce leaves
4 hamburger buns or rolls

In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, garlic and 2-3 pinches of kosher salt. Cover and refrigerate the sriracha mayonnaise.

Liberally season the salmon fillet with salt on both sides. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl it around to coat the bottom of the skillet. Carefully lay the salmon fillet into the skillet. Allow the salmon to sear, undisturbed, for about 4-5 minutes depending on the thickness of the fillet. The salmon should be about ¾ cooked through. Gently flip the fillet and allow it to brown on the other side for another 2-3 minutes until the center is barely pink. Remove from the skillet and transfer to a large plate to rest.

Use paper towels to wipe the interior of the skillet. Heat ½ tablespoon of the oil over medium-low heat. Crack 2 Safest Choice™ pasteurized eggs in the skillet and fry until the center has set and the whites are opaque. Sprinkle each egg with salt. Transfer the fried eggs to a plate and repeat with the remaining oil and eggs.

Squeeze the lemon over the rested salmon fillet and cut into four even pieces.

Assemble the sandwiches by spreading sriracha mayonnaise inside each of the hamburger buns/rolls. Top the bottom of each bun/roll with lettuce, avocado slices, tomato slices, bacon strips, salmon piece and then a fried egg. Place the top of each bun/roll on and serve.

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Ceviche de Pescado

Ceviche de Pescado

I know y’all must be tired of me complaining about the weather…..

But it’s HAWT IN HERRE!!!!!!!!!!!!!

And muggy.

Bleh.

But I can’t help it! I’m a SoCal wussy when it comes to weather and I am dyyyyiiiiinnnnggg.

Like Dead.

I’ll miss you.

Ceviche de Pescado

But before I pass on to the afterlife, let me pull this oldie but goodie out to share with you that is an absolute MUST during the summer— Ceviche de Pescado.

Ceviche of all sorts is quite popular in my neck of the woods having its roots in Mexican and Latin cuisines. It’s essentially a dish comprised of fish (or other seafood) that is “cooked” in citrus juice and spices. Since the acidity from the citrus “cooks” the fish, there’s no needs to crank on the stove or oven to make this little number—which is one of the reasons it’s perfect for warm days.

This time around I used a basic approach with the ceviche but depending on the region of Latin America, you can add just about anything such as corn, sweet potatoes, plantains, or even a tomato sauce. I also chose to use red snapper for this batch but any fresh, white fish will do……or even shrimp, scallops, octopus–the ocean is the limit!

But one thing is a must…..since you’re not using any heat in the preparation of this dish, you have to use the freshest proteins you can get your hands on.

How can you tell?

Sashimi grade labeled fish or products from a trusted fishmonger is generally a safe bet. But when in doubt—smell it. If it smells fishy–skip it.

Ceviche de Pescado

Oh…in case you were worried, my puggle turned on the air conditioner while I was passed out and I miraculously sprung back to life.

That clever little puppy.❤

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Ceviche de Pescado
Servings 4-6

Ingredients:

 1½-2 pounds firm white fish fillets, evenly diced (ie. snapper, tilapia, bass, etc.)
¼ cup fresh orange juice
1 cup fresh lime juice
zest of 1 lime
1 serrano chili, seeds removed and finely diced
½ tablespoon finely minced garlic
1 red bell pepper, diced
½ small red onion, finely diced
¼ cup chopped cilantro
½ cup diced tomatoes
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
2-3 pinches cayenne pepper
2 tablespoon olive oil
kosher salt
black pepper

 In a large, non-reactive bowl, gently combine the fish, orange juice, lime juice, lime zest, serrano chili, garlic, bell pepper and red onion. Cover the bowl and refrigerate for 60 minutes. The fish should turn white and opaque.

Drain and discard all but ¼ of the liquid from the bowl. Fold in the cilantro, tomatoes, cumin, coriander, cayenne, and olive oil. Adjust seasonings with salt and pepper. Serve immediately with additional lime wedges, hot sauce, diced avocados, and tortilla chips.

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

So here’s the problem I have after EVERY Thanksgiving.

Do I now try to eat lighter the weeks leading up to Christmas to make up for the gazillion calories I inhaled during Thanksgiving weekend?

Or………

Do I not let leftovers go to waste and continue on with the turkey, potatoes, casseroles, mac n’ cheese, and desserts until they’re all gone?

First world problems.

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Eh….let’s be honest. I’m going to continue shoveling in the last of the leftovers and THEN jump over to something lighter and easy to whip up.

Which works out fantastic because our friends at The Saucey Sauce Co. had sent me a care package awhile back with a variety of yummy goodness that can be used as ready-to-go sauces or marinades. They’re a family owned group (yay for family!) that base many of their products on their Asian/Vietnamese heritage. You can find them at their online store but they’re also branching out across the country to some great retailers!

 

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I love using the sauces to marinade chicken breasts and fish because it’s all ready to go. I’ve also tossed some chicken wings in rice flour, deep fried it and then tossed them in their Sweet Ginger Sauce — so good!

 

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

I happened to pick up some gorgeous mahi mahi fillets while at the store because they looked wonderfully fresh and I like the “heartiness” of the fish. When I got home, I grabbed my trusty bottle of Spicy Garlic Sauce and added some lime zest and ginger for a bit more brightness. (On a side note, I always add a bit of additional fresh herbs or other aromatics when using bottled products. I think it greatly enhances the flavor and adds that needed zing.)

After coating the fish with the marinade, I placed it in the fridge for about an hour so that it could work its magic.

Saucey-sauce magic.

 

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Once the fillets have had its fill of magic, I pan-seared the fish on a screaming hot cast iron skillet to get that super crunchy skin. And like I said on the Pan Seared Black Cod post, do not — and I mean DO NOT, try to flip the fish before it’s ready. It’ll let you know when the time is right when you can slide a spatula underneath it.

Trust me.

To serve with the mahi mahi, I made a fragrant coconut-cilantro rice. The recipe below tells you how to make it on the stove but if you have a rice cooker, just throw it all in machine and let it do its thing.

The fish turned out so delicious! The mahi mahi was able to soak up the slightly sweet, slightly spiced marinade but it wasn’t overpowering at all. And you can definitely use any other fish of your choice if mahi mahi isn’t your thing.

The perfect, easy, scrumptious weeknight meal.

And as always, much thanks to our friends at The Saucey Sauce Co.!!

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Pan-Seared Mahi Mahi with Coconut-Cilantro Rice
Serves 2

Ingredients:

½ cup The Saucey Sauce Company’s Spicy Garlic Sauce
1 teaspoon finely minced fresh ginger
2 teaspoons fresh lime zest, divided
2 mahi mahi fillets, skin-on, de-boned (5-6 ounces each)
1 cup uncooked jasmine rice
½ cup coconut milk
3/4 cup coconut water (or water)
2 tablespoons minced fresh cilantro
pinch kosher salt
2 tablespoons vegetable oil
whole cilantro leaves and lime wedges for garnish

In a shallow dish, whisk the Spicy Garlic Sauce, ginger and 1 teaspoon lime zest together. Place the fish in the dish and coat both sides. Cover the dish with plastic wrap and marinate for 45-60 minutes in the refrigerator. Take out of the refrigerator about 10 minutes before cooking to take the chill off.

While the fish marinates, prepare the rice. Combine the rice, coconut milk, coconut water (or water) and salt in a heavy bottom pot. Bring the liquids to a boil and then lower the heat to a gentle simmer. Cover the pot and allow to cook for 18-20 minutes. Remove the pot from the heat with the cover still on and allow to sit for about 5 minutes. Once the time is up, add the cilantro and remaining lime zest. Using a fork, fluff the rice and set aside.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes.

Remove the fillets from the skillet. Use paper towels to gently blot any excess grease off of the fillets and plate on two separate plates. Add a large scoop of the rice on each plate and top each fillet and rice with the fresh cilantro leaves. Serve each plate with a piece of lime wedge that should be squeezed over the fish before eating. Serve warm.

Enjoy!

 

 **Disclosure: I did receive products from The Saucey Sauce Co., but as always, my opinions are my own.**

We’re 5 Today!! Plus Bacon & Shrimp Cheesy Grits and a $100 AmEx® GiftCard GIVEAWAY!!

Bacon & Shrimp Cheesy GritsMan, oh man!

We’re F-I-V-E today!!! For real, for real— as in, I’ve been rambling about food, family, and absolutely random things for 5 YEARS!

Holy Moly!!!

Bacon & Shrimp Cheesy GritsThese past five years have been filled with quite the Foodventures and every foray into the kitchen still brings surprising successes, utter failures and always new takeaways. It’s never a dull moment!

And I kind of dig how my palette has changed over the years. Dishes I used to despise are now the ones I crave and are obsessed with making. Things I used to think I couldn’t live without are now nowhere to be found in my kitchen.

Bacon & Shrimp Cheesy GritsWhich is why for our 5th blogiversary, I opted to make this utterly decadent, stick-to-your-ribs Bacon & Cheesy Grits. Because believe it or not, I used to hate grits. Well…anything of that similar texture. Oatmeal, porridge, cream of wheat— all of it. Bleh!

But then one day, I woke up and the sun was shining, the birds were chirping, the forest animals were frolicking and a bowl of shrimp & grits somehow magically appeared in front of me.

And my life was changed. Luscious, cheesy, goodness. Mind blown.

So I’m pretty certain you’ll love them too. Not to mention it’s super easy to make.

Bacon & Shrimp Cheesy GritsAnd because y’all have stuck with me throughout these past few years and have followed my random musings, we’re having a fantabulous (did I just use that word??) $100 American Express® GiftCard GIVEAWAY for one of our lucky readers. I don’t know about you but it may come in handy with the holidays coming up.

Want to know how to win?

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There are six (6) different ways for you to enter!  Please be sure to leave a separate comment for each indicating which of the below you did: This Giveaway has ended- THANKS!

  1. Leave a comment sharing what dish do you now love but didn’t like before;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so); or
  5. Follow our boards on Pinterest (If you already Follow us, leave a comment indicating so); or
  6. Follow us on Instagram (If you already Follow us, leave a comment indicating so

The deadline to enter is Monday, November 17th at 5pm (PST) and the winner will be notified the next day. This Giveaway has ended- THANKS!

And with that dear friends, thanks again for all of your support and here’s to another five years of delicious and entertaining Foodventures!!!

Alohas❤

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Bacon & Shrimp Cheesy Grits
Serves 4

Ingredients:

1 pound shrimp, cleaned and deveined
1 tablespoon hot sauce
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
½ teaspoon garlic salt
black pepper
1 tablespoon olive oil
2 scallions, chopped, more to garnish
3¼ cups low sodium chicken stock
kosher salt
1 cup grits
4 tablespoons unsalted butter, divided
½ cup shredded sharp cheddar cheese, more to garnish
3 slices bacon, diced
½ cup minced shallots
1 cup finely diced bell peppers (assorted colors)
1 tablespoon minced garlic
½ cup dry white wine
3-4 dashes Worcestershire sauce
¼ teaspoon red pepper flakes

In a bowl, mix the shrimp with the hot sauce, Old Bay Seasoning, cayenne pepper, garlic salt, ¼ teaspoon black pepper, ¼ teaspoon kosher salt, olive oil and chopped scallions. Set aside.

In a heavy bottom pot, bring the chicken stock to a rolling boil with ¼ teaspoon kosher salt. Slowly whisk in the grits and cook until the grits have thickened and become tender. For quick grits, this will take about 5-7 minutes over medium heat. For regular grits, simmer for about 25 minutes. Once done, stir in 2 tablespoons unsalted butter and cheese. Taste and adjust seasonings as needed. Cover and keep warm.

In a cast iron skillet or other heavy bottom skillet. Slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest. Sauté shallots in the bacon drippings until translucent. Add the diced bell peppers and cook for an additional two minutes. Add the garlic and shrimp and cook until the shrimp just begins to turn pink—about 2 minutes. Remove the shrimp from the skillet. Turn the heat to medium high and pour in the white wine. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes. Stir in the remaining butter, Worcestershire sauce, and red chili flakes. Add the shrimp back into the skillet and allow the items to cook for an additional minute. Taste and season as needed.

Divide the cheesy grits amongst four bowls and top each mound with the shrimp mixture. Sprinkle each bowl with the additional cheddar cheese, scallions and crispy bacon. Serve immediately.

Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat.🙂

Yes, you read that correctly.

 

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So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

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It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John – we love ya!

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Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ cup chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

 

 **Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

It’s been non-stop for me over the past few weeks and although I’ve had a fantastic time, this gal was starting to feel a bit run down.

I needed sleep.

I needed to give my party pants a break.

And I needed to get back in my own {tiny} kitchen.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

And that’s where I was all weekend long.

Well, it was where I was after I went to the store to stock up on fresh produce because I think the only green thing I consumed over our 4-day Vegas trip was the lime in my grey goose tonic.

Gluttony is my name.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

To fuel up for the weekend of cooking, I wanted something light but fulfilling–definitely some fish. Now my default is usually sushi or fish tacos when I get a hankering for fish but I then remembered a nearby fishmonger that I’ve been wanting to try – Catalina Offshore Products. They get their product every day directly off the boat from the fishermen — cannot get any fresher than that!

So I popped on in….drooled over all of their premium grade uni, oysters, sushi grade fish and chopped it up with some of their staff. AMAZING!!! For all of you folks in the San Diego area who may be wary about seafood—come here! They’ll put to rest any fears that you may have.

I somehow practiced some self restraint and only picked up a few fillets of their gorgeous black cod for lunch. Black cod is a tender fish that is a bit on the fattier side –think of sea bass– and incredibly delish.

I chose to pan sear the fillets because it’s quick and gives the fish a lovely crunchy crust without overcooking the meat. And the secret to pan searing fish? You’ve got to get the skillet/pan screaming hot before adding the oil and do not —let me repeat…DO NOT mess around with trying to flip the fish around a gazillion times. You’ve got to let it crisp up on the first side and then when it’s ready, meaning when you can slide a spatula underneath it without any resistance, then flip it!

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Because I’m obsessed with anchovy paste lately, I decided to make a quick herby vinaigrette with anchovy paste for that much needed acidity to cut the natural fattiness of the fish. And for all of you anchovy haters — get over it! The paste adds a subtle, salty, sea flavor that I’m sure you wouldn’t guess it was anchovy if I hadn’t told you.

For reals…..

Since I was aiming for a lighter dish, I served my fish with these gorgeous heirloom tomatoes that I also tossed in some of the vinaigrette. They were beautiful and sweet. But if you’re looking for a little starch — a sunchoke puree or even garlic noodles would be the bomb-diggity.

Yeah….I just went there.

The finished dish is a show stopper if I dare say so myself. Crisp and tender fish with bright acidity from the vinaigrette. And guess what? If you get your act together, this beauty can be done in 20 minutes…..25 minutes if you want to take a leisurely approach.

Fantastic if you’re having folks over or just when you want to make yourself something delish. Because let’s face it, I don’t care if you’re just learning how to cook, an intermediate cook or chef extraordinaire —the food you create should make you want to smile and do a little happy dance.

And this little number made me do both….times 100.

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Pan Seared Black Cod with Anchovy-Herb Vinaigrette
Serves 2

Ingredients:

1 tablespoon anchovy paste
2 tablespoons minced shallots
1 garlic clove, roughly chopped
1 cup roughly chopped fresh basil
1 tablespoon roughly chopped Italian parsley
1 teaspoon fresh thyme leaves
1 teaspoon lemon juice
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
kosher salt
black pepper
2 black cod fillets, skin-on, de-boned (5-6 ounces each)
2 tablespoons vegetable oil
3-4 fresh thyme sprigs
2 cups heirloom cherry tomatoes, quartered

Combine the anchovy paste, shallots, garlic, herbs, lemon juice and vinegar in a blender and blend at medium speed for about 20 seconds. With the blender running on low, slowly drizzle in the olive oil until the vinaigrette has become emulsified. Season with salt and pepper. Set aside.

Score the skin side of each of the fish fillets and use paper towels to pat them dry. Season the fillets with kosher salt and pepper.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Toss the thyme sprigs into the oil on the side of the fish –this will help flavor the oil.

Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove the fillets from the skillet.

Toss the tomatoes in a few spoonfuls of vinaigrette. Plate 1/2 of the dressed tomatoes on each plate. Top each mound of tomatoes with a cod fillet. Drizzle the fish with additional vinaigrette. Serve immediately.