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Pan Roasted Alaska Black Cod with Orange Braised Fennel and Leeks
and a Spanish Red Wine Vinaigrette
(Photo courtesy of McDonnell Kinder & Associates)
YIELD: 4 servings 
INGREDIENTS:
4 each 7-ounce portions Alaska Black Cod (Skinned and Boned)
4 Cups Braised Fennel and Leeks
1 ½ Cups Spanish Red Wine Vinaigrette
1/8 Cup Roasted Garlic Puree
¼ Cup Olive oil
Kosher Salt and Fresh Ground Black Pepper
PROCEDURE:
1. Mix the Olive oil and the Roasted Garlic Puree together.
2. Paint the Black Cod with the mixture and season with salt and pepper.
You can marinate the fish for up to two days.
3. Pan cook the fish over high heat until browned and transfer to a
450 degree oven for approx. five minutes or until just cooked through.
4. Warm the Fennel and Leek mixture in a pan over medium heat.
5. Place 1 Cup of the Fennel mixture in the middle of the plate.
6. Top with the cooked fish.
7. Spoon 2-3 ounces of the vinaigrette on top and around the fish.
8. Garnish with chopped fresh Chives.
Orange Braised Fennel and Leeks
YIELD: 4 servings
INGREDIENTS:
3 Cups Thinly Sliced Fennel (core removed)
3 Cups Finely Jullienned Leeks (white part only)
1 Cup Fresh Squeezed Orange Juice
3-4 Cups Vegetable Stock or Water
1 Cup Heavy Cream reduced to ½ Cup
1 T Roasted Garlic Puree
Kosher Salt and Fresh Ground Black Pepper
2 T Unsalted Butter
PROCEDURE:
1. Bring the Orange Juice and Vegetable Stock to a boil and add the
Fennel. Turn down to a simmer and cook until it is the consistency of
al dente pasta. Drain and reserve.
2. Melt the Butter on a low heat and sweat the Leeks until the wilt
and then add the reduced Cream and Garlic.
3. Combine the Leeks and Fennel and season with the Salt and Pepper.
Spanish Red Wine Vinaigrette
YIELD: 4 servings
INGREDIENTS:
1/8 Cup Rinsed and Drained Capers
¼ Cup Chopped prepared Sun dried Tomatoes
1/8 Cup Chopped and Pitted Kalamata Olives
1/8 Cup Chopped Roasted Red Peppers
1/8 Cup Chopped Roasted Yellow Peppers
½ Cup Great Quality Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
½ t Fresh Ground Black Pepper
PROCEDURE:
1. Whisk the Olive Oil into the Vinegar and then whisk in the remaining
ingredients.
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