pan-seared-cod-with-succotash

As Spring creeps in we start to think about lighter fare. Whenever the cold chill starts to subside here in Los Angeles, I start cooking a lot more seafood and incorporating it into my diet. Like most people, I guess I associate warmer weather with fresh seafood. We are lucky in Los Angeles, we have some of the best seafood this country has to offer. We are all spoiled!!! Here are 3 of my favorite seafood recipes that you can whip up in no time.

PAN-SEARED COD with SUCCOTASH

Serves 4

PREP 6 minutes

COOK 20 minutes

CLEAN 6 minutes

Ingredients:

3 tablespoons canola oil, divided

1 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon dried chili flakes

2 cups frozen corn or fresh, thawed

1 (10-ounce) package frozen lima beans, thawed

1 cup cherry tomatoes, sliced in half

2 tablespoons cider vinegar

10 BASIL leaves, roughly chopped, plus extra for garnish

4 6-ounce cod fillets, 1 inch thick, skinless

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Method:

1. Heat 2 tablespoons canola oil over medium-high heat in a large nonstick skillet. Add onion, lower heat to medium, and cook for 5 minutes or until onion is softened.

2. Add garlic and chili flakes together to the pan and cook for 1 minute.

3. Stir in corn, lima beans, and tomatoes and cook until tomatoes start to soften, about 4 to 6 minutes. Stir in vinegar and basil. Cover and keep warm.

4. In another large nonstick skillet, heat remaining 1 tablespoon canola oil until it begins to simmer.

5. Season cod on both sides with salt and pepper. Then place fish carefully into pan, rolling the fish away from you so the oil does not splatter. Cook on each side for 3 to 4 minutes until cooked all the way through.

6. Spoon succotash onto plates. Place fish on top. Garnish with some extra fresh basil leaves and serve.

 


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