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Author Notes: This light dish is best served as an appetizer or first course. The delicate wilted butter lettuce is a contrast to the deeply seared fish, all brought together with cilantro oil. —Raromero89
- 2 tablespoons Cilantro, chopped
- 1/2 cup Olive oil
- 6 ounces Cod, or other white fish
- 1 bunch Butter lettuce, washed
- To taste Salt and pepper
- Combine the cilantro and oil in a pan and warm over low heat for about 10 minutes, until fragrant. The oil should not simmer.
- In another pan, heat some oil until smoking. Season the fish and carefully place it in the hot pan. Let the fish sear until deeply browned, about 1 minute. Flip the fish over and repeat on the other side until done. (If your fillets are thick, you should lower the heat on once the first side is seared.)
- Remove the fish from the pan and keep warm. Pour out oil so that only 1 tablespoon remains in the pan.
- Add the butter lettuce to the pan. Cook until bright green and wilted.
- To plate, lay the butter lettuce down in the center of each plate. Place the fish on top with the best sear facing up. With a spoon, drizzle the cilantro oil around the fish and on top of the lettuce.