Black Garlic Cod with

Black Garlic Ketchup Sauce

Serves 1


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cook Time - 20 Minutes

Total Time - 50 Minutes




1 teaspoon Tabasco

1/2 cup Chef Mitch Maier Black Garlic Ketchup

1 stick unsalted butter

1/4 cup Chef Mitch Maier Black Garlic sauce & Marinade

1/4 cup soy sauce

1/2 onion chopped

clove garlic, minced

Extra-virgin olive oil

red bell pepper, finely diced

green bell pepper, finely diced

celery ribs, finely diced

1/2 bulb fennel, finely diced

1/2 zucchini, finely diced

1 plum tomato, peeled and diced

1 tablespoon black olives

1 tablespoon Castelvetrano olives

1 tablespoons capers

1 branch thyme leaves

chile pepper, finely chopped

basil leaf

1 pinch saffron

Four 6-ounce cod filets

Salt and freshly ground pepper






For the ketchup sauce:

In a medium saucepan, combine the Tabasco with the Black Garlic Ketchup, butter, Black Garlic Sauce & Marinade and soy sauce and bring to a boil over moderate heat. Remove from heat.

For the marinière ( sauce of white wine & onions ) of vegetables:

1. Bring a pot of water to boil. Add red pepper to boiling water for 30 seconds. Remove peppers with a spider or small strainer and add to bowl of ice water. Repeat same process with green peppers, celery, fennel, zucchini and tomato.

2. Heat olive oil in a large skillet. Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes.

3. Add the blanched vegetables to skillet and cook until crisp-tender, about 5 minutes. Transfer the sautéed vegetables to a bowl and add olives, capers, thyme, chile pepper, basil and saffron. Cover with olive oil and marinate for 10 minutes.

For the cod:

In a large nonstick skillet, heat olive oil until shimmering. Season the cod with salt and pepper and add the steaks to the skillet. Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes.

To serve: 

Warm sauce and pour onto plate. Place cod atop sauce and cover with vegetables, at room temperature, about 1/2-inch thick.



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