Ingredients
- 5 tablespoons extra virgin olive oil
- 1 5-inch sprig rosemary
- 3 tablespoons sliced garlic chives, or 3 tablespoons chives and 1 clove minced garlic
- ½ teaspoon grains of paradise (available at Fairway and specialty food stores), lightly crushed
- Grated zest of two lemons
- Coarse sea salt
- 4 8-ounce pieces black cod fillets, with skin
- Flour for dusting
4 servings
Preparation
- Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt. Remove from heat and reserve.
- Season fish on both sides with salt, and dust with flour, shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, place the fillets skin-side down in pan. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
- To serve, transfer fillets to serving plates. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets. Sprinkle with a little coarse salt, and serve.
Dining and Cooking