Seared Cod with Artichoke Piccata
Recipe provided by William McKinley, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Baltimore, Maryland
Serves 1
1 filet Cod (6-7 oz)
2 Tbs. Light Olive Oil
½ Tbs. Garlic, minced
2 oz. Roasted Red Potatoes, prepared
2 oz. Artichoke Hearts, quartered
1 Tbs. Kalamata Olives, chopped
1 Tbs. diced tomatoes
½ Tbs. Capers
1 ½ oz. White Wine
1 ½ oz. Chicken Stock
1 Tbs. Lemon Juice
1 Tbs. Unsalted Butter
1. Season cod with salt and pepper and cook to desired doneness on grill or in sauté pan.
2. Heat olive oil in a sauté pan and add garlic. Saute until golden.
3. Add the artichoke hearts, olives, tomatoes, capers & potatoes. Sauté for 2 – 3 minutes to heat through.
4. Add wine and reduce by half.
5. Add chicken stock and reduce by half.
6. Add lemon juice and butter. Cook until a thickened sauce forms.
7. Place vegetable mixture/sauce in middle of a serving plate.
8. Place fish on top and serve!
