I try to eat local when possible but sometimes on the days I work in the city, I need to pick up something on the way home. I was in midtown today and stopped by the Grand Central Station Market where you’ll find an abundance of prepared foods as well as fresh fish, produce and other items. If you are on the East End of Long Island and lucky enough to score some Cod from Montauk or Block Island, that’s the way to go!
There are a few fish stations in the Grand Central Market but the one at the very end had some beautiful wild caught giant hunks of glistening Cod and they were speaking to me. As I ordered it, the guy waiting in line next to me asked me how to cook it. I told him I like it simple, pan roasted with olive oil, shallots and with something slightly salty like olives or capers. Add salt and pepper to the filets and dust them with a bit of flour (use rice if you are allergic to wheat). Add shallots and capers to pan of hot EVOO. Then add your dredged filets. Cook on one side, then flip. Then deglaze the pan with the same white wine you are having for dinner. I am loving the North Fork Project Chardonnay by Pellegrini. Finish with butter until slightly thickening and served the filets and pour sauce over them. Serve and garnish with some fresh wild fennel, dill or your favorite herb.
Dinner for four
1.5 lbs of Cod
2 tablespoons of EVOO
1/2 cup of flour/wheat or rice
1 teaspoon of capers or two tablespoons of chopped green olives (with pimentos is okay)
1/4 cup of white wine
Sea salt and pepper
2 healthy pats of butter
Serve with a side dish of Moroccan style glazed carrots and your favorite bean salad.Share on Facebook