Tunisian Seared Cod
This is a light and refreshing way to prepare Cod, or any light white fleshed fish. The Tabil spice gives it a distinctive Mediterranean flavor and the Roasted Shallot Compound Butter ads some richness at the end. Tabbouleh is the natural accompaniment to this Cod dish and can be made hours in advance. The Tabil spice mix can be made weeks ahead, as can the compound butter, which should be kept in the freezer if stored for long periods of time.
Tunisian Seared Cod
Course: EntreeCuisine: MediterraneanDifficulty: Medium4
servings45
minutes15
minutesThis is a light and refreshing way to prepare Cod, or any light white fleshed fish. The Tabil spice gives it a distinctive Mediterranean flavor and the Roasted Shallot Compound Butter ads some richness at the end. Tabbouleh is the natural accompaniment to this Cod dish and can be made hours in advance. The Tabil spice mix can be made weeks ahead, as can the compound butter, which should be kept in the freezer if stored for long periods of time.
Ingredients
Four 6-ounce pieces of Cod fillet, boneless and skinless
1 Tablespoon extra virgin olive oil
1 teaspoon Tabil (recipe below)
Kosher salt to taste
1 batch Roasted Shallot Compound butter (recipe below)
1 batch Tabbouleh (recipe below)
- Tabil
1/2 cup whole coriander seeds
3 Tablespoons caraway seeds
1 teaspoon red chili flakes
1 teaspoon garlic powder
1 teaspoon onion powder
- Roasted Shallot Compound Butter
4 large shallots
1/2 cup dry white wine
1/4 pound (8 Tablespoons), unsalted butter
2 Tablespoons coarsely chopped Italian parsley
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
- Tabbouleh
1/2 cup bulgur wheat
1 cup boiling water
1 1/4 cups diced seeded tomatoes
1 1/4 cups diced seeded cucumbers
3/4 cup coarsely chopped Italian parsley
1/4 cup coarsely chopped mint
1/3 cup extra virgin olive oil
2 Tablespoons fresh lemon juice
Directions
- Coat the Cod pieces with olive oil and sprinkle with Tabil and Kosher salt.
- Heat a large saute pan over high heat. Sear the cod on both sides until golden brown. Thin pieces of Cod should cook completely in the pan, while thicker pieces may need additional time in the oven.
- To serve, place a mound of the Tabbouleh on a serving plate and top with the cooked Cod. Place a few disks of the compound butter on the fish to melt and serve immediately.
- Tabil
- Place the coriander seeds, caraway seeds and red chili flakes together in a medium-sized saute pan and place over a medium-high heat. Toast until very fragrant and just lightly browned, tossing often to prevent it from burning.
- Grind this mixture in a spice-grinder and place in a small bowl with the garlic and onion
powder. Mix well and store in a cool-dark place for up to 6 months. - Roasted Shallot Compound Butter
- Peel the shallots and wrap in aluminum foil. Bake in a 350-degree oven for 30 minutes.
- Remove the shallots from the foil and coarsely chop them. Place them in a medium-sized sauté pan and heat over a medium-high flame for a few minutes. Deglaze with the white wine and cook until the mixture is dry.
- Spread the shallot mixture out on a plate and refrigerate until cool.
- When cool, place the shallot mixture in a bowl with the butter and Italian parsley and mix
well. Season with salt and pepper. - Spoon the butter out onto parchment paper, forming a thick 1 1/2-inch-long log. Roll into a smooth log and set up in the refrigerator for 30 minutes.
- Slice into 3/4-inch-thick round slices and bring to room temperature just before serving.
- Tabbouleh
- Place the bulgur wheat in a medium-sized bowl and cover with the boiling water. Cover the bowl with plastic wrap and let sit for 20 minutes.
- In another large bowl, combine the remaining ingredients.
- Once the bulgur is softened, drain off any excess water and stir it into the tomato-herb
mixture; mix well. Season to taste and serve.
