Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce
Bistro Zinc, www.bistrozinc.com, Lenox, MA
For the sauce:
Add the sherry and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and remove from heat. Slowly whisk in the butter (so it doesn’t separate). Season with salt and pepper. Set aside.
For the fish:
Season the fillets with salt and pepper. Place 2 sauté pans on medium high heat. Add 2 Tbsp oil to each pan. Place fillets in the pan, skin side down. Reduce heat to medium and cook until the skin begins to brown slightly.
Place the two pans in the oven and cook until the fish is no longer translucent, about 8 minutes (depending on thickness of fish). Remove from oven, and turn the fish over, letting it sit on top of the stove without any heat.
For the vegetables:
Recommended wine/beer for Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce: