For the sauce, bring soy sauce, sherry vinegar, Tabasco, ginger and shallots to a boil in a small saucepan. Whisking constantly, add 8 tablespoons of butter to the pan, one tablespoon at a time, ensuring that each tablespoon of butter has been incorporated before adding another. Season to taste with sea salt and white pepper; set aside.

Place two large nonstick saut￩ pans over high heat; add 1 tablespoon canola oil to each. Season Alaska Cod fillets on both sides with sea salt and white pepper. When the oil is hot, add 6 fillets to each pan. Saut￩ for 3 to 5 minutes, or until cod is golden brown on the first side. Turn the fillets over and cook an additional 1 minute, or just until cod is opaque throughout. Remove from heat; cover and keep warm.

Melt one tablespoon butter in pan over medium heat; add beans, heat through. Season to taste with sea salt and white pepper. Add the parsley and toss gently. Gently reheat the sauce; do not boil. To serve, place a cod fillet, browned side down, on a plate and top with one-sixth of the bean mixture. Top with another cod fillet, browned side up. Drizzle 1-1/2 tablespoons sauce around the cod. Serve immediately.

Nutrients per serving: 341 calories, 23g total fat, 11g saturated fat, 61% calories from fat, 109mg cholesterol, 31g protein, 2g carbohydrate, .3g fiber, 389mg sodium, 26mg calcium, and 1.4g omega-3 fatty acids.

Recipe By:
BY CHEF ERIC RIPERT, LE BERNARDIN


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