Wednesday, February 20, 2013
Slash and Burn Grouper (Rock Cod)
1 lb rock cod
1-2 T Jamaican Jerk Seasoning (I used less, since my kids don't like the spice)
1 t olive oil
1/2 c chicken stock
Juice of 2 limes
4 T unsalted butter, cut into pieces
1/2 green pepper, finely diced
1/2 c fresh cilantro leaves
Preheat the oven to 375.
Pat the fish and sprinkle the fish with jerk seasoning and salt. Heat an ovenproof sauté pan over medium heat, and when it is hot, add the olive oil. Let the fish brown for 3 minutes and then gently turn them. Place the pan in the oven for 3-5 minutes, until the fish has reached an internal temperature of 140.
Remove the pan from the oven and the fish from the pan. Add the stock and lime juice to the pan, bring to a simmer, and reduce by half, 2-3 minutes. Remove from the heat and whisk in the butter and then the bell pepper. Pour over the fillets and garnish with cilantro leaves.
The cilantro tastes so good with this fish, and it's so fast and easy. Love it!