Tuesday, October 13, 2020

One Hundred Beers of Solitude-Crusted Lingcod #BlendsBash #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Earlier this summer, my contact at The Book Club Cookbook emailed, offering me a few new spice blends to participate in their 2020 #BlendsBash. You betcha! Last month I shared a recipe using their smoked tea rub; you can see that in my The Secret Life of Teas Braised Duck Legs.


The second blend I picked was One Hundred Beers of Solitude, a play one the novel by Gabriel García Márquez: One Hundred Years of Solitude. I read that in high school, but haven't since. I might have to pick it up again.

This blend includes: honey, sea salt, citric acid, lemon, grapefruit, lime juice powder, orange juice powder, orange, black pepper, basil, cascade hops. And it was combination of citrus and hops that made me think of seafood. And when I went to the market the day I was making this, the fish monger suggested local-caught lingcod. Done!

Ingredients serves 4

  • 4 lingcod fillets (serving size is approximately 4 to 6 ounces per person)
  • 2 Tablespoons One Hundred Beers of Solitude spice blend*
  • 3/4 cup (1-1/2 sticks) butter, melted
  • Also needed: cast iron skillet or other heavy bottomed pan, fresh lime wedges for serving

*If you don't have the spice blend, use a combination of brown sugar, salt, citrus zest, dried basil, and black pepper.

Procedure

Heat a cast iron skillet over high heat until extremely hot, approximately 8 to 10 minutes. Melt butter in a different pan and pour most of it in a shallow bowl or dish that will hold your fillets one at a time.

Dip each fillet into melted butter, turning once to coat both sides. Sprinkle a generous teaspoon of the spice blend on the fish. Gently pat mixture onto fish. Sprinkle 1 teaspoon melted butter over the fish and place it, spice-side down. Sprinkle another teaspoon of the spice blend onto the fish and let it cook for about 2 minutes until it is nicely charred. Drizzle with another teaspoon of melted butter and flip the fillet. Cook until nicely charred.


Serve with immediately with fresh lime wedges on the side.

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*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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