Seared Blackfish with Chive Butter Sauce
I have this recipe that I usually use for cod, but used it for blackfish & it was unreal. Figured i'd share. If you get you're hands on some cod, I like to use the same recipe with a piece taken from the head portion of the filet.
Ingredients
•4 blackfish fillets
•Panko bread crumbs
•2 eggs, for egg wash
•Kosher salt and freshly cracked black pepper
•4 tablespoons grapeseed or vegetable oil
•1/2 lemon, juiced
•1 tablespoon butter
•1 sprig fresh thyme
•Butter Sauce, recipe follows
Directions:
Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the blackfish with the egg. Dip the egg side into the bread crumbs.
In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3to 4 minutes until cooked.
Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
Pour over the Butter Sauce and serve.
Butter Sauce:
•2 cups white wine (recommended: Chardonnay)
•2 sprigs fresh thyme
•1 shallot, sliced
•2 clove garlic, smashed
•2 tablespoons heavy cream
•1/2 lemon, juiced
•2 tablespoons cold butter
•3 tablespoons chopped chives
•Freshly cracked black pepper
In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
Whisk in cold butter and once melted add the fresh chives and season with black pepper.
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