Black Cod with Snow Peas
Instructions:
- 4 (4-ounce) black cod fillets, about 1/2-inch thick, skin removed
- 3/4 cup All-Purpose Marinade
- 1 pound Chinese snow peas
- 1 cup fresh organic orange juice
- 1 (1-inch) piece fresh ginger, peeled and sliced
- 1 tablespoon unsalted butter
- Sea salt
- Freshly ground black pepper
- 1 tablespoon coconut or olive oil
- Place fillets in a nonreactive container or large plastic bag and add half the marinade, reserving the other half. Seal container and refrigerate for about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add snow peas and cook for 30 seconds. Immediately drain under cold running water. Set aside.
- To make sauce, place reserved marinade, orange juice, and ginger into a small saucepan over medium heat. Simmer until liquid begins to thicken, about 4 minutes. Remove from heat and discard ginger. Stir in butter. Season with salt and pepper. Cover to keep warm, and set aside.
- Remove fillets from marinade and pat dry with paper towels. Season both sides with salt and pepper. Heat coconut oil in a large skillet. Sear fillets on each side until they are golden, being careful not to overcook, about 3 minutes on each side.
- To serve, divide snow peas between four dinner plates, top with a fillet, and spoon a little sauce over the top. Serve any additional sauce on the side.