Chef Paul’s Lemongrass Marinated Black Cod with Kaffir Lime Gremolata
(From Chef Paul Buchanan of Primal Alchemy)
Ingredients
- 7 lemongrass stocks, whiter parts, peeled, sliced thin, chopped fine
- 12 garlic cloves, chopped fine
- 1 onion or shallot, chopped fine
- 8 kaffir lime leaves, sliced very thin
- 2 3-inch pieces of giver, peeled, sliced think and minced
- 3 jalapenos, seeded and chopped
- juice and zest of one orange
- 3 Tbsp fish sauce
- 24 oz of Pacific Black Cod, skinned and portioned into 4-6oz filets
Gremolata
- Panko bread crumbs
- Butter
- Kaffir lime leaves, finely chopped
- Orange zest
- Garlic, minced
- Parsley
Preparation
Mix all ingredients except fish together in a bowl to create the marinade. Cover the fish filets with the lemongrass marinade and let marinate for 3 hours prior to cooking. Preheat oven to 350 degrees. Remove fish filets from the marinade and place on a lightly oiled heavy cookie sheet pan. Season Cod filets with Kosher Salt & Ground white pepper.
To make the Gremolata, moisten the Panko bread crumbs with butter and season with remaining ingredients. Top each fillet with the Gremolata and pat down gently to make a 1/3 inch Crust. Bake fish in a 350 convection oven for approximately 15 minutes. Time will vary depending on the thickness of the fish. The crust should be browned nicely and the fish should not resist a paring knife gently pushed into the thickest part.
Generally you would like to cook the fish to an internal temperature of 145 degrees.
To serve, place fish on a plate and accompany it with cooked tri-color quinoa and some seasonal vegetables. Enjoy!
