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COD - Seared Cod with Watercress Salad :]>
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| Seared Cod with Watercress Salad The Chew - Clinton Kelly - Patty LaBelle | |
| 6 | Cod Filets,, (about 6 ounces each; skinless) |
| Salt | |
| Freshly Cracked Black Pepper | |
| Olive Oil | |
| 1 | Lemon,, (Zest & Juice) |
| 1 | Lime,, (Zest & Juice) |
| 6 tablespoons | Butter,, (melted) |
| 1-2 | Garlic Cloves,, (depending on your love of garlic) |
| For the Vinaigrette: | |
| 1/2 cup | Extra- Virgin Olive Oil |
| 1/4 cup | Balsamic Vinegar |
| 2 tablespoons | Chopped Fresh Basil |
| 2 tablespoons | Chopped Fresh Chives |
| 1 tablespoon | Minced Shallots |
| 1 teaspoon | Dijon Mustard |
| 1 | Garlic Clove,, (minced) |
| 1/4 teaspoon | Salt |
| 1/8 teaspoon | Black Pepper |
| For the Salad: | |
| 1 pound | Watercress,, (tough stems trimmed) |
| 2 large | Red Tomatoes,, (cut into bite size wedges) |
| 1 large | Yellow Tomato,, (cut into bite size wedges) |
| 1 | Sweet Onion,, (such as Vidalia; thinly sliced) |
| 1 large | Cucumber,, (peeled, quartered lengthwise and sliced) |
| 1 | Red Bell Pepper,, (seeded, quartered lengthwise, and sliced) |
| 1 cup | Radishes,, (cut into bite size pieces) |
| 1/2 cup | Fresh Mushrooms,, (quartered) |
| 1/2 cup | Hearts of Palm,, (cut into bite size pieces) |
1. Season the Cod with Salt and Pepper on all sides.
2. Heat a large non-stick skillet over medium-high. Add a small amount of Olive Oil just to coat the pan and add the Fish, making sure not to over crowd the pan. Cook until golden, about 2-3 minutes then flip and cook for 2-3 more minutes until just cooked through and golden. Remove to a paper towel lined plate.
3. Add the Lemon Juice, Lime Juice and Butter into the pan and allow Butter to melt. Toss in the Garlic and season with Salt and Pepper. Toss in Zest and stir to together. Plate Fish and top with sauce. Serve warm with Watercress Salad.
4. To make the Vinaigrette: Combine the Oil, Vinegar, Basil, Chives, Shallots, Mustard, Garlic, Salt, and Pepper in a container with a tightly sealed top (a small canning jar works well). Cover tightly and shake well, until dressing is well blended. Use immediately or refrigerate, covered, until ready to use. Shake well before serving.
5. To make the Watercress Salad: In a large bowl, toss the Watercress, Red Tomatoes, Yellow Tomato, Onion, Cucumber, Bell Pepper, Radishes, Mushrooms, and hearts of Palm. Drizzle with the Vinaigrette and toss to coat.
Helpful Tips:
1. Habaneros or jalapenos can be used in the vinaigrette so add some spice.
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