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Pan-Seared Black Cod with Lime-Ginger Beurre Blanc

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This was one of those dishes that I created to match a wine. Actually, I think I go that direction quite a lot. Instead of buying a wine to match a dish, I'm usually looking for flavors in a dish to match a wine I already have. 


In any case, I was matching a locally-made Chardonnay that I'll be featuring in next month's #WinePW event when we highlight women in wine. Very excited about highlighting Nicole Walsh and her Santa Cruz-based Ser Winery!

When What to Drink with What You Eat (read my post about that wonderful reference here) suggested ginger and fish, I decided to make a lime-ginger beurre blanc to serve with the fresh black cod I had just picked up at the market. 


Ingredients serves 4
Fish
  • 1 pound black cod, skin on (I usually serve a 1/2 pound piece per person) 
  • 1 T butter
  • 1 t olive oil
  • freshly ground salt
  • freshly ground pepper
Beurre Blanc
  • 1-1/2 C unsalted butter, cut into cubes
  • 1⁄4 C dry white wine (I used some leftover Sauvignon Blanc)
  • 1⁄4 C freshly squeezed lime juice
  • 1 T minced ginger
  • 1⁄4 t salt

Procedure
Beurre Blanc
Bring wine and lime juice to a boil in a saucepan; add ginger and salt. Reduce heat to a simmer and cook until most of the liquid has evaporated. 

Remove pan from heat; whisk 2 pieces of butter into the reduction. Place pan over low heat and continue whisking butter into the sauce - one chunk at a time. Allow each piece to melt and incorporate into sauce before adding more.

When all the butter is incorporated, remove sauce from heat. Taste and adjust seasoning with salt and pepper, as needed. You can strain through a fine sieve into a bowl, if you wish. I left the minced ginger in mine. 

Fish
Melt butter in olive oil over medium-high heat in a large skillet. Season fish generously with salt and pepper on both sides. Place the fish skin-side down for 4 to 5 minutes until crisped and golden brown. Gently flip fish and cook for an additional 2 to 3 minutes on the other side. Set fish aside to rest.

To serve, place fish on a plate - crispy skin side up - and spoon beurre blanc along the side. Serve immediately.

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