Seared Cod with Crab and Horseradish Sauce
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Recipe type: Pescetarian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Crab and horseradish sauce garnish this buttery whitefish. Serve on a bed of vegetables for a perfectly classy meal.
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.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/02/27/seared-cod-and-crab-with-horseradish-sauce/