Pan-Seared Black Cod with Grape Salsa
Recipe from Food & Wine

Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they're very good with silky black cod fillets.


Pan-Seared Black Cod with Grape Salsa
Michael Turek

not yet rated

read comments

add your rating
add a comment
Servings: 10
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Cod Fish, Dinner, Fish and Seafood, Light Dinners
 
savings in
change zip
 
Ingredients
  • 2  pounds
    red or black seedless grapes, 1 pound quartered
    see savings
    On Sale
  • 2 
    scallions, finely chopped
    see savings
    On Sale
  • 2 
    small garlic cloves, minced
    see savings
    On Sale
  • 1/2 
    fresh red chile, such as Fresno, seeded and minced
    see savings
    On Sale
  • 1/2 
    fresh green chile, such as serrano or jalapeno, seeded and minced
    see savings
    On Sale
  • 1  teaspoon
    Sriracha chile sauce
    see savings
    On Sale
  • 2  tablespoons
    vegetable oil
    see savings
    On Sale
  • 10  4-ounce
    skinless black cod fillets (also known as sablefish)
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
  • 1/4  cup
    chopped cilantro
    see savings
    On Sale
  • 1 1/2  tablespoons
    white wine vinegar
    see savings
    On Sale
add ingredients to list

Directions
1.
Preheat the oven to 350 degrees. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles, and Sriracha to the bowl and toss.
2.
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook until just white throughout.
3.
Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.

MAKE AHEAD
The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving.
Add Your Review
Related Recipe
Fish and Vegetable Skillet
Fish and Vegetable Skillet

You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

 Articles
Best Salsas and Chips Ranked by Top Food Editors
... importantly, which salsas will do your party proud? Food & Wine magazine took one for the team (yeah, tough... job) by sampling more than two dozen tortilla chips and jarred salsas to come up with a list... "sweet and crisp." Tops in the plain salsa category: Trader Joe's Salsa Autentica, praised by Food & Wine... read more...
3 Things to Make With...Bottled Salsa
... of any number of ways you can unleash the spicy seductiveness of bottled salsa. 1. Mexican Black Bean...: There's a reason you often find bottled salsa in the store next to the chips: they go perfect together.... In fact, we'll bet that when you even think of salsa, tortilla chips aren't far behind. But why not try... read more...
10 Sure-Fire Salsa Recipes: For Cinco de Mayo and All Summer Long
...Making salsa is like playing jazz; there's an elemental structure to it, but otherwise it's all... about improvisation and creativity. Unlike jazz, though, mastering the art of making salsa doesn...'t require years of practice. As our handy step-by-step salsa tutorial demonstrates, it's largely a matter... read more...
More Great Recipe Ideas from Food & Wine