Crispy-skin cod on menu for wine gala, auction

Posted at 9:45 AM, Mar 04, 2016
and last updated 2016-03-04 12:00:46-05

The Inaugural Kif Brown Foundation Wine Auction and Gala is coming up on March 19, and it will feature the culinary expertise of Executive Chef Jared McCusker and Sous Chef Ian Rasmusen from The Dish in Boise.

Proceeds from the event benefits the Kif Brown Foundation, which provides personalized guidance after a cancer diagnosis. Below is one of the recipes from The Dish that will be offered at the gala, as showcased on Good Morning Idaho.


For the Cod:
Alaskan true cod filets, skin on, de-scaled (6 oz. portions)
3 TBSP canola oil
2 TBSP butter

For the Quinoa:
1 garlic clove (minced)
1-1/2 cups chicken or vegetable stock
1 cup quinoa
1 tsp canola Oil

For the Risotto:
1 tsp canola oil
2 TBSP red pearl onions or red onions (small dice)
1/4 cup heavy cream
3 TBSP Parmesan cheese
1 TBSP chives
1 TBSP butter
salt and pepper to taste

For the Fennel, Apple, Arugula, and Mint Salad:
1/4 cup thinly sliced fennel (tough outer layer removed)
1/8 cup thinly sliced red onion
1/2 cup baby arugula
1/4 cup apple (sliced)
5 small mint leaves
2 TBSP lemon zest (thinly sliced)
1 small radish (thinly sliced)
2 TBSP sherry vinegar
2 TBSP extra virgin olive oil


For the Quinoa:

1. Rinse quinoa thoroughly under cold water.
2. Heat canola oil over medium heat and add minced garlic. Cook until lightly browned, and then add stock and quinoa.
3. Cover and simmer approximately 15 minutes or until quinoa is tender and liquid is absorbed.

For the Risotto:

4. Heat canola oil over medium heat, and then add onions and sauté until lightly browned and golden.
5. Add quinoa, cream, and butter. Stir and cook 1-2 minutes. Stir in Parmesan cheese and chives. Season to taste with salt and pepper.

For the Cod:

6. Heat pan over medium-high heat. Add 3 tbsp canola oil. Once pan begins to smoke lightly add cod skin-side down and press lightly to sear on all edges.

7. Once skin becomes golden brown and begins to crisp, turn cod over and add 2 TBSP butter. Baste the skin and the fish with butter for 1 minute.
8. Depending on the thickness of the fish either finish it in the oven at 350°F for approximately 2 minutes (until fish is cooked through) or serve it immediately.

For the Salad

9. Combine all the ingredients in a bowl, season with salt and pepper, and toss well.