Black Cod in Black Rice Flour - 19g Carbs, 2g Fiber
Found at: 2010 Today's Diet & Nutrition
Recipe From: Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern, www.wiley.com
Six weeks after Shauna and I met, she left for two weeks in Alaska. It
nearly killed us both to be away from each other. But we got a fish
special out of it.
One evening when she was in Alaska, Shauna told me about visiting the
home of friends in Sitka, whose father is a commercial fisherman. Above
the mantelpiece hung an enormous dead, stuffed fish, with its mouth
gaping open. It wasn't pretty—there were weird gills and an angular
beak to it—but it was magnificent, in its own ugly way. When Shauna
asked the teenage girls about it, they said, "Oh, that's a black
cod." Their father trolled for the enormous fish later in the summer.
The next day, I saw black cod at University Seafood. I'd just picked
up a bag of Italian black rice as well. That night, I ground the rice
into flour and dredged the thick fish in it. The pearly purple crust
against the gleaming white flesh made a startling image.
As soon as Shauna returned home, I made this dish for her. Whenever
we eat it, we remember Alaska.
Feeds: 4
1/2 cup Italian venere black rice
4 fillets black cod, about 6 oz each, at least 1 inch thick, skin removed
Kosher salt and cracked black pepper
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
Preheating the oven: Turn the oven to 450 degrees F.
Grinding the rice into flour: Grind the black rice until it's a pearly
gray-purple flour. A spice grinder will work just fine and a strong
blender will work even better. Sift the black rice flour to remove
any bigger bits of rice.
Dredging and searing the fish: Season both sides of the cod fillets
with salt and pepper. Dredge each fillet in the black rice flour,
coating only the side that did not have skin. Shake off the excess.
Set a large oven-safe saute pan over medium-high heat, then add the
oil and butter to the pan. When the butter is foaming, but not yet
brown, add the fish to the pan, flour side down, and shake the pan
around a bit so the fish doesn't stick. Cook until the rice flour
forms a crust, 2 to 3 minutes. Flip over the fish and slide the pan
into the oven. Cook the fish until the internal temperature reaches
120 degrees F, 5 to 6 minutes.
Variations:
Halibut in season would be great in place of black cod, and scallops
in black rice flour always produce gasps. Generally, a thick white
fish is good for the contrast. However, ahi tuna is pretty spectacular in black rice flour as well.
Suggestions: This dish goes well with a bok choy risotto.
Feeds: 4
Nutrition per Serving:
342 Calories, 15g Total Fat, 5g Saturated Fat, 2g Polyunsaturated Fat, 7g Monounsaturated Fat, 91mg Cholesterol, 98mg Sodium, 19g Carbs, 2g Fiber, 34g Protein
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