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Smoky Pimenton and Sherry-Roasted Alaska Black Cod
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 30 Min.
Cook Time: 10 Min.
What you need:
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4 Alaska Black Cod fillets (6 to 8 oz. ea.), fresh or thawed
salt and pepper, to taste
1/2 c. dry sherry
1/4 c. chopped parsley
2 Tbsp. grapeseed or canola oil
2 tsp. pimenton (smoked Spanish paprika)
What to do:
1. Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 min. Remove fillets from marinade; discard marinade.
2. Heat oven to 350ºF. Add oil to oven-safe skillet and heat to medium-high. Add Alaska Black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 min., until lightly browned. Turn fillets over and cook an additional 3 to 4 min., until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.
Nutritional information:
Calories: 472;   Total Fat: 37g;   Saturated Fat: 7g;   Cholesterol: 97mg;   Total Carbs: 1g;   Protein: 27g;   Sodium: 116mg;  
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