Black Cod With Swiss Chard, Olives, And Lemon
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Place lemon in a small saucepan; add water just to cover
2
Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged
3
Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes
4
Drain
5
Cut lemon in half (to help cool faster); let cool
6
Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids
7
Finely chop peel and pith and add to pulp
8
Set aside
9
Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes
10
Set aside
11
Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle
12
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
13
Season fish with spice mixture, salt, and pepper; place skin side down in skillet
14
Cook until browned and crisp, 5-6 minutes
15
Turn; cook until just opaque in the center, 2-4 minutes more
16
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat
17
Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds
18
Add chard by the handful, tossing and allowing it to wilt slightly between additions
19
Season with salt and pepper
20
Cook, tossing occasionally, until all chard is tender, 5-7 minutes
21
Set aside
22
Mix olives and reserved lemon mixture into chard
23
Season with salt, pepper, and more crushed red pepper flakes, if desired
24
Serve fish with chard
25
Place lemon in a small saucepan; add water just to cover
26
Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged
27
Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes
28
Drain
29
Cut lemon in half (to help cool faster); let cool
30
Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids
31
Finely chop peel and pith and add to pulp
32
Set aside
33
Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes
34
Set aside
35
Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle
36
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
37
Season fish with spice mixture, salt, and pepper; place skin side down in skillet
38
Cook until browned and crisp, 5-6 minutes
39
Turn; cook until just opaque in the center, 2-4 minutes more
40
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat
41
Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds
42
Add chard by the handful, tossing and allowing it to wilt slightly between additions
43
Season with salt and pepper
44
Cook, tossing occasionally, until all chard is tender, 5-7 minutes
45
Set aside
46
Mix olives and reserved lemon mixture into chard
47
Season with salt, pepper, and more crushed red pepper flakes, if desired
48
Serve fish with chard