Grilled Cod with a Spicy Cream Sauce

Name: Grilled Cod with a Spicy Cream Sauce
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 lbs cod loin fillet; Seasoning for fish (I used a combination Asian garlic rub/black pepper); 1 Tbsp olive oil (I used chili infused olive oil); 1 Tbsp butter; 2 Tbsp butter; 2 Tbsp flour; 3 green onions chopped; 2 red chili peppers chopped; 1 tsp garlic cloves minced (about 2 large cloves); 1 cup heavy cream; 1/4 cup chicken broth; 2 tsp cajun seasoning; 1 tsp Franks Hot Sauce; Garnish: chopped parsley, chives or green onions

fenway @Fenway

This cream sauce is a nice way to elevate a grilled fish. Creamy with a little heat. This is a simple, quick sauce, and is a wonderful addition to grilled fish.

fenway @Fenway

This cream sauce is a nice way to elevate a grilled fish. Creamy with a little heat. This is a simple, quick sauce, and is a wonderful addition to grilled fish.

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Ingredients

20 minutes

2 servings

fish
1 lbscod loin fillet
Seasoning for fish (I used a combination Asian garlic rub/black pepper)
1 Tbspolive oil (I used chili infused olive oil)
1 Tbspbutter
for sauce
2 Tbspbutter
2 Tbspflour
3green onions chopped
2red chili peppers chopped
1 tspgarlic cloves minced (about 2 large cloves)
1 cupheavy cream
1/4 cupchicken broth
2 tspcajun seasoning
1 tspFranks Hot Sauce
Garnish: chopped parsley, chives or green onions

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Steps

20 minutes

1

Season both sides of fish. Add olive oil and butter to a skillet. On medium to high heat add fish to skillet. Get a good sear on the fish, about 3 minutes. Carefully flip the fish and finish cooking, another 2-3 minutes. I usually cover the skillet if cooking inside to prevent splatter. Fish should have a 120°F internal temperature and start to flake.
2

Very carefully plate the fish to prevent it from falling apart. I used 2 spatulas. Cover plate to keep warm.
3

In the same skillet add butter and melt on low heat. Add onions and peppers and soften, about 2 minutes. Add garlic and cook for 30 seconds.
4

Whisk in flour to make a roux. Add heavy cream, chicken broth, hot sauce, and Cajun seasoning. Stir and bring to a boil. Reduce heat and simmer for 5 minutes. Taste and add addition seasoning or salt if needed. If too thick add some broth, and if too thin simmer a little longer.
5

Pour some sauce over fish and serve remaining sauce on the side. Garnish with parsley, chopped green onions or chives. Enjoy.

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Cooksnaps

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fenway @Fenway

on March 05, 2022 22:05

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.