Seared Cod with Crab and Horseradish Sauce

So I have been in super musically reminiscent mode lately. I blame it on How Sweet It Is. She wrote a blog a few weeks ago and mentioned her love for Boyz II Men. I was getting so tired of the Pandora stations I’d created and I thought “HOLY COW! I totally forgot that they ever existed!” I know, it’s a crime, right? So I created a Boyz II Men station and was sent on a journey back in time and I totally partied with the likes of Keith Sweat, Az Yet, and Blackstreet…

Unfortunately, I tired of the whiney singing style pretty quickly and thought… Hmm… What else can I reminisce about? And I created TLC radio! TLC, SWV, Brandy, even a little Salt and Peppa. They were fun for a while too… Then I moved on to Backstreet Boys Radio… BSB, NSYNC, O-Town, Britney Spears… The unfortunate thing about Pandora is that there’s this massive plethora of songs and artists to choose from but they narrow it down so much that if I listen to BSB radio all day I’m likely to hear the same songs 5 or 6 times, which is why I end up tiring of the stations quickly.

The awesome thing, however, is that I get to listen to these songs from my childhood and remember how bad-ass I thought I was when I was reciting the rap part of No Diggity at the tender age of 11. Or how jealous I was of Stephanie Tanner from Full House when her dance class performed to the totally hardcore Boyz II Men song, Motown Philly, and I was learning a ballet dance number to the sultry sounds of Kenny G. Or how about how I thought Jesse from Free Willy  was a total gangsta? He was a… 10 year old?… runaway that was all about taking care of himself and stealing cakes from unattended bakery vans to eat… and that SWV song Love Will Be Right Here with the Michael Jackson remix plays in the background when he’s talking to his friend Perry (?) on the pier about skipping town. I just remember thinking “Wow! SWV and Michael Jackson?! This kid is GANGSTA!”… But I guess that’s what happens when you grow up in Issaquah. If it was not Kenny G, Peter Cetera, or Bryan Adams, then it was pretty gangsta. Especially if it was Michael Jackson. Macaulay Culkin, whizzy whizzy WHAAAAAAT?!

Anyway, this is a wonderful recipe and a great way to dress up your cod. Cod is such a mild fish with a very very subtle buttery flavor. My favorite part about it is the texture, and it makes excellent fish and chips. But the first time I tasted it un-fried, I have to admit I was not a big fan. It definitely needs a little dressing up, but luckily it is so neutral that it really adopts the flavors you add to it. With a nice mix of herbs and spices, paired with crab and served over a bed of asparagus and button mushrooms, this pauper fish goes all Cinderella up in this joint. Frick-a-fricka-fresssshhhhh.

Cod and Crab with Horseradish Sauce

For every 6 ounces of Cod:

  • 1/4 tsp. Minced Garlic
  • 1/2 tsp. Dried Cilantro Leaves
  • 1/4 tsp. Paprika
  • Black Pepper to taste

For Crab

(in proportion with 6 oz. of fish)

  • 1/3 Cup Lump Crab Meat (fresh)
  • 1/8 Cup Diced Red Bell Pepper
  • 1-2 tsp. Creamy Horseradish Sauce

Asparagus and Mushrooms:

  • About 10 stalks of Asparagus
  • 1/2 Cup Baby Button Mushrooms
  • 1/2 tsp. Minced Garlic
  • Cayenne Pepper to taste
  • Sea Salt to taste

Olive Oil

Crab:

Lightly sauté diced Bell Pepper in a skillet with a little Olive Oil. Remove from heat and put in a bowl with crab meat and horseradish. Mix well and set aside or store in fridge.

Asparagus and Mushrooms:

Start this before Cod, as it takes longer to cook. Pour about a tablespoon of Olive Oil into a skillet and add Aparagus. Cook on medium-high heat, turning asparagus often, for about 4 minutes. Add button mushrooms, garlic, and cayenne pepper. Continue to stir frequently until mushrooms are cooked (they will be dark in color and appear spongy-wet) This will be about another 3-5 minutes. When the mushrooms have been added, start Cod in a separate skillet.

Cod: 

Place Cod on an Olive Oil- brushed skillet on medium heat. Put herbs and spices evenly on the filet. Let cook about 2-3 minutes, then flip. Cook for 2-3 minutes or until cooked through.

To serve, lay asparagus in the middle of the plate, place the cod on top, and spoon the crab on top of the cod. Scatter mushrooms around the outside.

Beautiful, eh? No diggity (no doubt)!

Seared Cod with Crab and Horseradish Sauce
 
Prep time
Cook time
Total time
 
Crab and horseradish sauce garnish this buttery whitefish. Serve on a bed of vegetables for a perfectly classy meal.
Author:
Recipe type: Pescetarian
Serves: 1
Ingredients
For every 6 ounces of Cod:
  • ¼ tsp. Minced Garlic
  • ½ tsp. Dried Cilantro Leaves
  • ¼ tsp. Paprika
  • Black Pepper to taste
For Crab
  • (in proportion with 6 oz. of fish)
  • ⅓ Cup Lump Crab Meat (fresh)
  • ⅛ Cup Diced Red Bell Pepper
  • 1-2 tsp. Creamy Horseradish Sauce
Asparagus and Mushrooms:
  • About 10 stalks of Asparagus
  • ½ Cup Baby Button Mushrooms
  • ½ tsp. Minced Garlic
  • Cayenne Pepper to taste
  • Sea Salt to taste
  • Olive Oil
Instructions
Crab:
  1. Lightly sauté diced Bell Pepper in a skillet with a little Olive Oil. Remove from heat and put in a bowl with crab meat and horseradish. Mix well and set aside or store in fridge.
Asparagus and Mushrooms:
  1. Start this before Cod, as it takes longer to cook. Pour about a tablespoon of Olive Oil into a skillet and add Aparagus. Cook on medium-high heat, turning asparagus often, for about 4 minutes. Add button mushrooms, garlic, and cayenne pepper. Continue to stir frequently until mushrooms are cooked (they will be dark in color and appear spongy-wet) This will be about another 3-5 minutes. When the mushrooms have been added, start Cod in a separate skillet.
Cod:
  1. Place Cod on an Olive Oil- brushed skillet on medium heat. Put herbs and spices evenly on the filet. Let cook about 2-3 minutes, then flip. Cook for 2-3 minutes or until cooked through.
  2. To serve, lay asparagus in the middle of the plate, place the cod on top, and spoon the crab on top of the cod. Scatter mushrooms around the outside.

 

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4 Responses to “Seared Cod with Crab and Horseradish Sauce”

  1. February 29, 2012 at 1:36 am #

    Amazing flavor combinations. My hubby loves Horseradish but here in Hong Kong cannot find the creamy kind so may have to do some experimentation with your ingredients.

    • March 1, 2012 at 2:39 pm #

      I never really realized how delicious creamy horseradish was until I mixed it with crab ;)

  2. March 25, 2012 at 4:58 pm #

    Your food is always SO classy – this is no exception! Therefore, I have nominated you for the Kreativ Blogger Award (with its creative spelling). All the info will be up at 12 noon (BST) on Monday 27th March: http://wp.me/pMdpA-XL :D

    • April 6, 2012 at 10:37 am #

      Thank you so much! I will have to check this out, I’m not sure what it is :)

Your comments make my heart (and my piglet) smile!

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