October is National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud campaign, which advocates for traceability and accurate labeling in the supply chain.
To celebrate National Seafood Month, Oceana will be spotlighting one sustainable seafood recipe and chef on The Beacon every week. Rick Moonen’s delicious Mussel Chowder recipe was featured last week, and this time, we’re highlighting Xanterra’s Roasted Black Cod recipe.
1 ½ lbs. black cod filets*
2 oz. vegetable oil
4 vine ripened tomatoes peeled, seeded and chopped
1 oz. olive oil
1 t chopped garlic
1 t chopped fresh basil
4 t white truffle oil
½ head cauliflower cut into small florets
2 oz. butter
2 oz. flour
2 C light chicken stock
2 C heavy cream
white pepper to taste
salt to taste
1. Sauté garlic in olive oil without browning, add tomatoes, reduced to low temperature and cover. Let stew until tomatoes are very soft. Add salt and pepper to taste and finish with fresh basil right before service. Should not be runny.
2. Melt butter, add flour and stir to make roux. Cook on medium heat for three minutes and let cool. In a saucepan, combine cream, stock and cauliflower. Bring to a boil and reduce to simmer. Cook until cauliflower is soft. Purée in blender, return to pan and whisk in cold roux. Return to boil, add salt and pepper to taste. Adjust for consistency and seasoning. Pass through a fine strainer.
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