Z’Tejas Pan Poached Cod with Chile Sauce
2 tsp. olive oil
Salt and pepper to taste
2, 6 oz. pieces of cod
4 tbsp. butter
2 tbsp. herb seafood rub (see recipe below)
2 oz. roasted salsa
1.5 oz. Hatch chilies, roasted, julienned
3 oz. white wine
Herb Seafood Rub
½ cup olive oil
2 tbsp. minced garlic
2 tbsp. minced fresh cilantro
1 oz. Hatch chilies, minced
2 tsp. paprika
1 tsp. kosher salt
1 tbsp. brown sugar
2 tsp. cumin
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
1 tsp. Hatch chili powder
2 limes, zested
Combine all ingredients together until completely incorporated.
Preparation
Heat oil in a sauté pan on medium heat. Season the cod with salt and pepper lightly on both sides. When the pan is hot add the two pieces of cod. Spread the herb rub over the top of the cod. Top the herb rub with the salsa, and then top with Hatch chilies. Add the butter and wine to the pan. Cover and turn down the heat to medium low. Don’t shake the pan or flip the fish. Let cook, covered for 3-5 minutes until done. Serve with rice and vegetables.
