Pan-Seared Wild Black Cod...Pan-Seared Wild Black Cod with Cucumber-Avocado Gazpacho

Crisp skin-on black cod served over a velvety, chilled cucumber-avocado gazpacho, finished with vibrant dill oil and quick-pickled heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Prepare the Dill Oil: Blanch the fresh dill in boiling water for 10 seconds, then immediately shock in an ice bath. Drain thoroughly and squeeze out all excess moisture with a clean paper towel. Blend the squeezed dill with the grapeseed oil in a high-speed blender for 2 minutes until bright green and emulsified. Strain through a fine-mesh sieve lined with a coffee filter, and set aside.

2. 02

   Pickle the Radishes: Toss the thinly sliced radishes with the white balsamic vinegar and a pinch of salt in a small bowl. Let sit at room temperature for 15 minutes to quick-pickle.

3. 03

   Make the Gazpacho: In a high-speed blender, combine the chopped cucumber, avocado, garlic, lime juice, mint leaves, and 1/4 cup of ice-cold water. Blend on high until completely smooth and velvety. Season with salt to taste, transfer to a container, and chill in the refrigerator until serving.

4. 04

   Sear the Cod: Pat the cod fillets dry with paper towels. Season both sides, especially the skin, with sea salt. Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Place the cod skin-side down, pressing gently with a spatula for 10 seconds to ensure even skin-to-pan contact. Cook for 4-5 minutes until the skin is exceptionally crispy. Flip gently and cook for an additional 1-2 minutes until just cooked through.

5. 05

   Assemble and Serve: Pour a generous pool of the chilled gazpacho into the center of two shallow bowls. Carefully place a cod fillet, skin-side up, in the center of the gazpacho. Garnish the fish with the pickled radish slices and microgreens. Drizzle the vibrant green dill oil around the gazpacho and finish with a sprinkle of Maldon flaky sea salt.