Pan-Roasted Tequila-Lime Cod

Name: Pan-Roasted Tequila-Lime Cod
Ingredients: 2 (6-ounce) cod fillets; Sea salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons tequila; 3 tablespoons fresh lime juice; 1 small serrano chile, seeded and chopped; 2 tablespoons chopped fresh cilantro

8 ingredients

4 steps

Ingredients

2 (6-ounce) cod fillets
Sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tequila
3 tablespoons fresh lime juice
1 small serrano chile, seeded and chopped
2 tablespoons chopped fresh cilantro

Directions

1

Pat fillets dry, and sprinkle lightly with salt and pepper. Heat oil in a cast iron or oven-safe skillet over high heat. Sear cod on one side 2 to 3 minutes.
2

Remove from heat, and pour tequila into the pan. Swirl tequila around the fish, and quickly light liquid with a long match or lighter. Allow to flame 10 seconds.
3

Turn the fillets over, and sprinkle with lime juice and serrano chile. Roast at 425° for 6 to 8 minutes or until flaky and opaque. Remove from oven, and sprinkle with cilantro.
4

Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Drylands Estate Sauvignon Blanc, 2004, Marlborough, New Zealand ($18), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.