Sauteed Cod with Blood Orange-Tarragon Butter Sauce
Recipe Serves Four
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4 Cod Fillets-or any favorite whitefish fillet
¼ Cup All Purpose Flour
¼ Cup Cornstarch
2 Tbsp. Vegetable Oil
2 Tbsp. Shallots-minced
¼ Cup White Wine
½ Cup Blood Orange Juice
4 Tbsp. Unsalted Butter-cut into cubes
1 Tbsp. Tarragon-chopped
Salt , Black Pepper, and Sugar to Taste
Preheat oven to 400ºf. Heat a saute pan on medium high heat. Dredge the fish fillets a mixture of the flour and cornstarch, shake off excess. Add vegetable oil to the pan and add fish fillets. Let cook until a light golden brown on each side. Transfer fish to a cookie sheet and finish in the oven for about 5 minutes or until 145ºf internal temperature at the center.
Meanwhile prepare sauce.Wipe out any residue left in the pan from cooking the fish. In the same pan, cook the shallots over medium heat for 30 seconds. Add the white wine, bring to a boil and let cook down so half of the wine remains. Add the blood orange juice, bring to a boil and let reduce until only half of the amount of liquid remains. Finish by whisking in the butter cubes and tarragon. Whisk over low heat until the butter incorporates and becomes creamy. Season sauce to taste with salt, pepper, and sugar if desired. Serve with fish fillets. Enjoy!
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