Pan-Seared Black Cod with Grape Salsa
Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they're very good with silky black cod fillets. Fast Fish Recipes
October 2010
Gallery
Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
Make Ahead
The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving.
Suggested Pairing
Peach-inflected southern French white.