Restaurants›Bâton Rouge Grillhouse & Bar›Black Cod Recipe

Black Cod Recipe

Inspired by Bâton Rouge Grillhouse & Bar
Time45m
Serves4

Rich & flaky, this delectable grilled black cod is served on a bed of celery root purée with a side of bok choy, julienne-cut beets and arugula, topped with sesame seeds.

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Ingredients

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Main Ingredients

Seasoning and Oil

Method

Preparation of Celery Root Purée

1

Cook Celery Root

Peel and chop the celery root into small pieces. Boil in salted water until tender, about 15-20 minutes.

2

Blend Purée

Drain the celery root and transfer it to a blender. Add 2 tablespoons of olive oil, salt, and black pepper. Blend until smooth and creamy. Set aside.

Cooking Black Cod and Vegetables

3

Prepare Black Cod

Preheat the grill to medium-high heat. Marinate the black cod fillets in a mixture of soy sauce, lemon juice, and 2 tablespoons of olive oil for 15 minutes.

4

Grill Cod

Grill the black cod for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork.

5

Sauté Bok Choy

In a pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the bok choy, season with salt and sauté until tender, about 3-4 minutes.

6

Prepare Beets

Julienne the beets and set aside.

Assembly

7

Plate the Dish

On each plate, spread a generous amount of the celery root purée, top with the grilled black cod, sautéed bok choy, julienned beets, and a handful of arugula. Finish with a sprinkle of sesame seeds.