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  • Recipe Rating  Read Reviews
  • Total time 45 mins
  • Active time 25 mins
  • Yield 4 Servings
pair suggestions
Balance the bold, richly-spiced cod with Acqua Panna Natural Spring Water as it gently cleanses the palate to allow the flavors of the succulent Guanciale to emerge. Accompany with either a medium-bodied Cabernet or a crisp Sancerre.

Pan-Seared Cod

4 each (6-oz. portions)
Cod
1 tbsp.
Kosher salt
1 tbsp.
Black pepper, freshly ground
16 slices
Guanciale or pancetta, thinly sliced
3 tbsp.
Grapeseed oil
2 oz.
Micro beets (reserve for garnish)

Method

  1. Season each piece of cod with 1/4 tbsp. each of salt and pepper.
  2. Lay 4 slices of guanciale slightly overlapping each other; place cod in middle and wrap tightly.
  3. Add grapeseed oil to sauté pan and place on high heat for 1 minute. Place cod in pan and cook for 3 minutes. Turn cod over and reduce heat to medium. Baste fish with pan drippings and continue cooking until firm to the touch (approx. 3 minutes). Reserve for plating.

Grilled Fingerling Potato

1 stick
Butter, softened
1/2 bunch
Flat leaf parsley
4 each
Garlic cloves
1 lb.
Golden beets
1-1/2 lbs.
Fingerling potatoes
1/2 cup
Olive Oil, divided
1/2 tbsp.
Salt
1/2 tbsp.
Black pepper
3 each
Shallots
1 lb.
Baby spinach

Method

  1. Make a compound butter by processing butter, parsley and garlic in food processor and pulsing until smooth. Set aside.
  2. Place golden beets on cookie sheet in 400°F oven until skin blisters (approx. 20 mins). Remove skin and cut into thin strips. Set aside.
  3. Cut potatoes lengthwise and marinate with 1/4 cup olive oil, 1/2 Tbsp. salt and 1/2 Tbsp. pepper. Place potatoes on preheated grill and grill for 8-10 minutes.
  4. While potatoes are grilling, preheat sauté pan and add remaining oil and shallots, cook for 2 minutes and add grilled potatoes, beets, spinach and compound butter; sauté for 2 minutes until spinach wilts. Set aside for plating.

Maple-Balsamic Glaze

1/2 cup
Maple syrup
1/2 cup
Balsamic vinegar
2 tbsp.
Light brown sugar
1/2 tsp.
Salt

Method

  1. Combine all ingredients in saucepan. Place on medium-high heat until glaze coats back of spoon. Keep warm for plating.

Golden Beet Jus

1-1/2 lbs.
Golden beets
2 tbsp.
Shallots, minced
3 tbsp.
Butter, softened
3/4 cup
White wine
1/2 tsp.
Thyme, chopped
1/4 tsp.
Salt
1/4 tsp.
Black pepper

Method

  1. Roast beets in a 400 degree oven until soft (approx. 30 mins). Place beets in food processor and puree until smooth.
  2. In small saucepan, sauté shallots with 1/2 the butter for 2 minutes until translucent; add wine and cook for 1 minute. Add beet juice and thyme and cook until reduced by half (approx. 15 minutes). Strain sauce through mesh strainer, season with salt and pepper and quickly whisk in remaining butter. Keep warm for plating.

Plating

  1. In the center of a heated plate, lay 1/4 of the grilled fingerling potatoes. Place the cod on the bed of the potatoes and top with the micro beets.
  2. Drizzle the balsamic glaze over the fish and the beet jus around the plate.
Recipe Reviews
Reviewed: March 16, 2010 by Toby B
Absolutely wonderful.
Read all reviews
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