Black Cod with Mango & Ginger Sauce

Cooking With Nick Stellino
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Ingredients:

¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon onion powder
¼ teaspoon paprika
4 fillets of black cod, 4 to 5 ounces each
2 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
1 tablespoon unsalted butter, softened

Mango & Ginger Sauce:
4 tablespoons DaVinci® Extra Virgin Olive Oil
¼ teaspoon red pepper flakes (optional)
½ cup diced white onion
½ cup diced carrot
½ cup diced celery
2 tablespoons fresh parsley, chopped
4 garlic cloves, crushed
4 tablespoons peeled, chopped fresh ginger
¼ cup red chili paste (optional)
1 cup sherry
¼ cup grenadine syrup
¼ cup soy sauce
2 cups chicken stock
2 cups mango juice
1 cup clam juice
Salt and pepper to taste
1 tablespoon unsalted butter (optional)

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Serves 4
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Make the Mango & Ginger Sauce (see below) and keep warm.
Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the black cod fillets.
In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat.
Reduce the heat to low and add the black cod fillets. Cook for exactly 2 minutes per side. During the last 2 minutes of cooking, add the softened butter to the fish to baste and glaze it.
Bring the Mango & Ginger Sauce to a boil in a saucepan. Add the optional butter, swirling it in the pan until it melts completely. Pour the Mango & Ginger Sauce around the fish, and serve.
Sautéed Green Beans with Garlic (see related recipe) make a perfect accompaniment.
To prepare the Mango & Ginger Sauce:
Pour the extra virgin olive oil into a large saucepan and cook over high heat until it starts to sizzle. Add the optional red pepper flakes, the onion, carrot and celery, fresh parsley, garlic, ginger and optional red chili paste; reduce the heat to medium and cook, stirring well, for 3 to 4 minutes, until the onion starts to soften.
Add the sherry, grenadine syrup and soy sauce, and increase the heat to high. Stir well until reduced by two-thirds, about 3 to 4 minutes. Add the chicken stock, mango juice and clam juice, bring to a boil, and cover. Reduce the heat to low and cook for 1 hour.
Strain the sauce through a fine sieve.
Bring the strained sauce to a boil over high heat. Reduce the heat to medium and cook for 8 to 10 minutes until the liquid reduces by about one-third and reaches a thick consistency. Add salt and pepper to taste. Keep the sauce warm until you’re ready to use it, or store, covered, in the refrigerator once it cools down. The sauce can be made up to 2 days ahead.
©2013 Nick Stellino Productions