CookTeaser

A CookTale

Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed.

INGREDIENTS For the Cod Fillets

2 Cod fillets, skin removed (each about 7 ounces)
Sea or Kosher Salt & Pepper
1 TB of EVOO (for marinating) + 1 TB for sauteeing
1 TB of Butter (for sauteeing)
2 Shiso Leaves, if available desirable but optional

METHOD

1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook.

2. Heat a saute pan to medium or electric fry pan to 300 F.
Add the 1 TB of EVOO & the 1 TB of Butter to the pan. When the Butter stops sizzling, gently add the 2 pieces of Cod & saute for about 3 minutes to a side (if the fillets are thin, reduce the time to 2 minutes). Remove them to a platter & spoon on the pan juices. Keep the fillets warm while you add the Asian sauce to the serving plates. If the Shiso leaves are available, place one on each plate.

INGREDIENTS For the Asian Sauce

1/4 Cup of creamy Peanut Butter
1 TB of Sugar
2 TB of Hoisin Sauce
1-1/2 TB of Soy Sauce
1 small Garlic Clove, (mashed)
1 tsp of Chile-Garlic Paste or Chili Oil
1 TB of Sesame Oil
Juice of 1 Lime
1/4 Cup of Water

METHOD

1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.

2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce.

3. Remove from the heat & spoon onto each plate.