What’s on the menu?
PAN SEARED FRESH COD WITH CREAMY HERB SAUCE
AVOCADO, CUCUMBER, TOMATO SALAD
CITRUS CREME BRULEE
What makes it special?
What makes this menu special is the fresh fish which, when cooked right is delicate and flakey. See my notes below on how to cook it. You could use other white fish such as Halibut but that is more expensive, and I think fresh Cod is just perfect. The mild flavor really appeals to most people, unlike other more fish like salmon where there is a stronger flavor, Cod is a safe bet. I always look for fresh (not frozen) at my local grocery store but here’s a link to a quality fish purveyor if you live somewhere where you can’t readily find it.
Serving the fish with a creamy, herb sauce brings some flavor and fat to the dish, which it needs because the fish itself is so mild and lean. Paired with a simple side salad that can be done ahead makes pulling off the overall menu very doable. The fish is the only thing on the menu that has to be cooked at the last minute. If you don’t want to serve a cream sauce then something like a mango, pineapple & jalapeno salsa would also pair well.
And finally, creme brulee. When I’m hired to do a dinner party this is probably the number one most requested dessert. Sometimes I like to add in a little citrus zest to give a twist on a classic, but you could also just go with a more traditional creme brulee if you prefer. Either way you can’t go wrong – the crunchy top and creamy inside is irresistible. Serve with coffee or an after-dinner drink and fresh fruit and you have a really memorable meal that is restaurant worthy but made at home.
Fresh Cod with Herbed Sauce & Tomato-Cucumber-Avocado Salad
- Wild Pacific Cod – look for it fresh at Costco or Whole Foods. Portion about 1/3 lb. per person. Try to find a piece that is even in thickness and is about 1/2 inch thick.
- Creamy Herb Sauce – see quick recipe below
- 1 teaspoon chopped garlic
- 1 teaspoon stone ground or Dijon mustard
- 2 Tablespoons mayonnaise
- 1 Tablespoon extra-virgin olive oil
- Zest and juice of 1 large lemon
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon fresh basil, chopped
- 2 Tablespoon Canola oil
- Salt and Pepper
Do Ahead Steps:
- Cucumbers, red onion, tomato salad can be cut and assembled ahead of time and tossed in a vinegar-based dressing. I like to add the avocado in at the last minute and gently fold it in, so it doesn’t brown or get mushy.
- Herb sauce for the fish – can be made up to a day ahead and stored in the fridge
- Fish prepped – fish can be blotted dry and seasoned and ready to cook in a hot skillet
Notes:
- Important to get all the moisture out of your fish before you pan sear it. Use Canola oil, vegetable oil or avocado oil for searing on high heat and a heavy cast iron pan to achieve a nice crust. Here’s a link to my blog post on my favorite pans
Citrus Creme Brulee:
- Use real vanilla bean if you can (versus extract). The flecks of vanilla and the more complex flavor it brings is worth it. I like to buy my vanilla beans in bulk online and then store them in a glass jar covered in saran wrap in my pantry so they don’t dry out.
If you are looking for a good creme brulee recipe, this one is a solid. I add some citrus zest (not juice) to the the cream to get that citrus flavor I’m looking for but if you kept it just vanilla that would be great as well. Top with berries and mint to make it pretty.
Creme Brulee Recipe -Alton Brown
Do Ahead Steps:
- The entire creme brulee dessert can be made ahead of time. I don’t like to ‘brulee’ the top until an hour or so before serving so it doesn’t lose that glassy, crunchy texture.
Notes:
- If you don’t have a torch to brulee the top you can still get the same results under the broiler. You just need to closely watch them so they don’t burn and move the pan around a bit to ensure even cooking under the flame
- Creme brulee is easy to make but plan ahead because they do need to chill in the fridge for a bit before you can brulee the top
