Today marks the last day of National Diabetes Awareness Month, which means it its your last chance to drop by both Le Colonial and Brasserie Ruhlmann to indulge in our tasty, curated pix-fixe menu! A percentage of the proceeds from this menu will help us stop childhood obesity, prevent type 2 diabetes, and improve eating habits for children locally.
Courtesy of Le Colonial, please enjoy this recipe for their exquisite pan seared cod with a ginger lime broth.
Pan Seared Cod With Ginger Lime Broth (Serves 6)
- 2 stalks lemongrass
- 4 cups chicken stock
- 4 pieces fresh ginger, each 2 inches long
- 1 Thai chile, halved lengthwise
- 3 pounds Cod fillet
- ½ cup finely chopped cilantro stems
- ½ cup finely minced lemongrass (about 2 stalks)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped Thai chiles
- 2¼ teaspoons minced garlic
- 2¼ teaspoons kosher salt
- Juice of 1 to 2 limes
- Fish sauce to taste
- Cilantro, for garnish
- Extra-virgin olive oil, for garnish
- Fleur de sel, for garnishDIRECTIONS:
- To make the broth, trim the lemongrass, leaving only the bottom 5 to 6 inches of the stalks, and peel away the outer layers, leaving only the tender stalks. Bruise the lemongrass by smashing it with a small pot or the dull side of a cleaver. In a medium saucepan over high heat down to a simmer and simmer for 30 minutes.
- Meanwhile, cut the cod into 6 equal pieces and set aside. In a small bowl, combine the cilantro stems, lemongrass, olive oil, chiles, garlic, and salt and stir to form a paste. Spread evenly over the tops of the cod fillets.
- In a very hot pan, cook the fish until firm to the touch, about 4 minutes per inch of thickness. Just before serving, stir the lime juice and fish sauce to taste into the broth. Place each piece of fish in a bowl and pour ½ cup of the broth around the fish. Garnish with cilantro, a drizzle of extra-virgin olive oil, and a sprinkle of fleur de sel.