L’Artisan: Southern-Spiced Saucy Black Cod
over Dirty Rice with Crisp String Pea & Herb Salad
Cooking time
30 minutes
Servings
2/4
Calories
1200 /serving
Put A Little Louisiana in your life. That’s what we call the spice blend that imbues this dish with Southern-style ambience. Set the stage with a foundation of dirty rice, so-called because the grains are stained with luscious aromatics, demi-glace and seasonings. Lay down perfectly pan-cooked fillets of black cod—sustainably wild-caught off the coast of B.C., so it’s better for you and the environment—under a lemon and herb sauce. Toss more fresh mint, cilantro and parsley into a side salad that’s cleverly crisp.
We will send you:
- 2 Wild-caught black cod fillets
- 100g String peas (sugar snap peas or snow peas)
- 200g Mini sweet peppers
- 2 Garlic cloves
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 1 Head of lettuce
- 160g White rice
- 60ml Vegetable demi-glace
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Cod, Milk
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
79 g
Saturated Fat
21 g
Sodium
1080 mg
Total Carb
84 g
Sugars
6 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Thinly slice the sweet peppers into rounds, discarding the stems and seeds. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. Separate the lettuce leaves; tear the leaves. Thinly slice the string peas lengthwise. Mince the garlic. Zest and juice the lemon.
Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ½ the demi-glace, ½ the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the lemon zest and 2 tbsp butter (double for 4 portions). Fluff and keep warm.
Cook the cod
Meanwhile, pat the cod dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until golden brown and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine ¾ of the lemon juice, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, string peas and ⅔ of the herbs; toss well.
Make the sauce
Heat the reserved pan on medium. Add the sweet peppers and remaining garlic. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add 2 tbsp water, 1 tbsp butter (double both for 4 portions) and the remaining demi-glace; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until reduced. Off the heat, add the remaining lemon juice and herbs, and S&P; stir well.
Plate your dish
Divide the rice between your bowls. Top with the cod. Spoon the sauce over. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
