Pan Seared Chatham Cod Recipe
White Bean Puree, Tomatoes, Crab Meat, Lobster Broth, Chipotle Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the White Bean Puree
In a blender, combine the white beans, 1 cup of lobster broth, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary. Set aside.
- 2
Cook the Cod
Heat olive oil in a large skillet over medium-high heat. Season the Chatham cod fillets with salt and black pepper. Add the cod to the skillet and sear for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Remove from the skillet and keep warm.
- 3
Prepare the Tomato and Crab Mixture
In the same skillet, add the diced tomatoes and crab meat. Add the remaining lobster broth and cook for about 3-4 minutes, stirring gently, until heated through.
- 4
Plate the Dish
On each plate, spread a generous amount of the white bean puree. Top with the crab and tomato mixture and place the seared cod on top. Drizzle with chipotle aioli before serving.