WHENEVER POSSIBLE I BUY MY FISH FROM McCALL'S. THE SELECTION MAY BE LIMITED BUT WHAT IS THERE IS AS FRESH AS SUSHI AND OFTEN CUT INTO PORTION-SIZED PIECES. ALSO, THEY LEAVE THE SKIN ON ONE SIDE, WHICH IS PERFECT FOR PAN COOKING. I'M ALWAYS LOOKING FOR NEW THINGS TO SERVE IT WITH. USUALLY, THE ACCOMPANIMENTS ARE SUBTLE AND UNSURPRISING -- LEEKS OR SPINACH OR SUGAR SNAP PEAS. THIS TIME I TOOK A BOLDER APPROACH -- RED PEPPERS, RED ONIONS AND RED RADICCHIO. THE PEPPERS AND ONIONS ARE SWEET; THE RADICCHIO, BITTER. SANTA BARBARA ROCK COD IS NOT AS FLAKY AS ATLANTIC COD. IT HAS MORE OF THE TEXTURE OF STRIPED BASS AND THE TASTE IS SIMILAR. THE BED OF PEPPERS AND RADICCHIO ONLY SEEMED TO ENHANCE THE FLAVOR OF THE FISH.
CUT OUT THE STEM FROM THE PEPPER. CUT ALONG THE INDENTATIONS. REMOVE THE SEEDS AND THE WHITE PITH. SLICE INTO 1/2-INCH STRIPS.
HEAT 3 TBSPS OF OLIVE OIL IN A SAUTÉ PAN. ADD THE PEPPER, SALT AND PEPPER. COOK ON A MEDIUM FLAME, TURNING FREQUENTLY, UNTIL THEY SOFTEN. REMOVE TO A BOWL.
MEANWHILE, TRIM AND PEEL THE ONION. SLICE VERTICALLY INTO EIGHT PIECES. ADD TO THE PAN AND COOK UNTIL SOFT. REMOVE TO THE BOWL WITH THE PEPPERS.
CUT OUT THE CORE FROM THE RADICCHIO. CUT INTO EIGHT PIECES. OR, IF YOU'RE USING TREVISO, TRIM OFF THE STEM AND SLICE INTO QUARTERS.
ADD THE RADICCHIO TO THE PAN AND COOK UNTIL IT SOFTENS. ADD TO THE BOWL. KEEP WARM.
WIPE OUT THE PAN, ADD 2 TBSPS OF OLIVE OIL. HEAT TILL SMOKING.
DRY THE FISH WITH PAPER TOWELS. SEASON WITH SALT AND PEPPER. LAY THE FILLETS IN THE PAN SKIN SIDE DOWN. SHAKE THE PAN A LITTLE TO MAKE SURE THE FISH IS NOT STICKING.
COOK FISH FOR ABOUT FIVE MINUTES. ADD 3 TBSPS OF BUTTER TO THE PAN. LOWER THE HEAT AND COVER. CONTINUE TO COOK FOR ANOTHER 3 MINUTES, BASTING THE FISH WITH THE BUTTER A FEW TIMES. THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.
DIVIDE THE PEPPERS, ONIONS AND RADICCHIO ON TWO PLATES. LAY THE COD ON TOP, SKIN SIDE UP. NAP WITH THE BUTTER FROM THE PAN.
SERVE WITH LEMON WEDGES.
SERVES 2
Ingredients
Directions
CUT OUT THE STEM FROM THE PEPPER. CUT ALONG THE INDENTATIONS. REMOVE THE SEEDS AND THE WHITE PITH. SLICE INTO 1/2-INCH STRIPS.
HEAT 3 TBSPS OF OLIVE OIL IN A SAUTÉ PAN. ADD THE PEPPER, SALT AND PEPPER. COOK ON A MEDIUM FLAME, TURNING FREQUENTLY, UNTIL THEY SOFTEN. REMOVE TO A BOWL.
MEANWHILE, TRIM AND PEEL THE ONION. SLICE VERTICALLY INTO EIGHT PIECES. ADD TO THE PAN AND COOK UNTIL SOFT. REMOVE TO THE BOWL WITH THE PEPPERS.
CUT OUT THE CORE FROM THE RADICCHIO. CUT INTO EIGHT PIECES. OR, IF YOU'RE USING TREVISO, TRIM OFF THE STEM AND SLICE INTO QUARTERS.
ADD THE RADICCHIO TO THE PAN AND COOK UNTIL IT SOFTENS. ADD TO THE BOWL. KEEP WARM.
WIPE OUT THE PAN, ADD 2 TBSPS OF OLIVE OIL. HEAT TILL SMOKING.
DRY THE FISH WITH PAPER TOWELS. SEASON WITH SALT AND PEPPER. LAY THE FILLETS IN THE PAN SKIN SIDE DOWN. SHAKE THE PAN A LITTLE TO MAKE SURE THE FISH IS NOT STICKING.
COOK FISH FOR ABOUT FIVE MINUTES. ADD 3 TBSPS OF BUTTER TO THE PAN. LOWER THE HEAT AND COVER. CONTINUE TO COOK FOR ANOTHER 3 MINUTES, BASTING THE FISH WITH THE BUTTER A FEW TIMES. THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.
DIVIDE THE PEPPERS, ONIONS AND RADICCHIO ON TWO PLATES. LAY THE COD ON TOP, SKIN SIDE UP. NAP WITH THE BUTTER FROM THE PAN.
SERVE WITH LEMON WEDGES.
SERVES 2
