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Seattle, WA.

(206)402-9666

Glazed Black Cod with Habanero-Orange Salsa

Seattles Best


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Ingredients:

  • 3 dried ancho chiles
  • 1/2 cup hot water
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup honey
  • 2 garlic cloves
  • 3 tablespoons orange juice concentrate
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dry mustard (Colemans)
  • 4 6-ounce black cod fillets, with or without skin

Method:

Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.

Habanero-Orange Salsa

  • 4 large oranges
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/4 cup very thinly sliced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 habanero chile, seeded, finely minced

Method Salsa:


Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Drain salsa just before serving.

Yield: 4 Servings

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