PAN-SEARED PACIFIC COD WITH BLACK BEANS & SUMMER VEGETABLES
Pair with Blackstone Pinot Grigio
2 ears fresh corn, shucked
4 4-oz. pieces of Pacific Cod fillet, with skin
Pinch sea salt
3-4 tablespoons olive oil
1 small zucchini, diced
1 can black beans, rinsed and drained
fresh ground pepper
4 oz. cherry tomatoes, diced
Juice of one lime
1/3 cup cilantro, minced
Slice the kernels off the cob with a sharp knife into a large bowl.
Pat the black cod pieces dry and sprinkle both sides with sea salt.
In medium pan, sauté zucchini in one tablespoon olive oil over medium high heat until zucchini begins to soften. Add tomatoes and sauté one minute more then remove from pan and set aside.
Heat oil in same pan over medium high heat. Add corn and sauté 1 minute. Add the zucchini and tomatoes back to pan, add salt and pepper to taste, remove from heat; mix in juice on one lime, and cilantro. Set aside.
In separate pan, add 1 tablespoons oil to coat bottom pan set to medium high.
When oil is hot, place fillets skin-side down in the pan. Cook 5-7 minutes — the skin should be crisp and golden, then flip pieces over and cook 3-4 more minutes.
Flip the pieces over carefully (more splattering).
Evenly spoon vegetable mixture onto plates. Set a piece of fish on the vegetables and serve.