Golden Cod

by Marjan 

Hope you have a couple of teaspoons left of last month's recipe for kumquat marmalade.  If not, make a jar of this delicious citrus fruit while in season! This week's recipe for Golden Cod combines kumquat marmalade (or yuzu if available), saffron, thyme and shallots to dress this delicious sweet and sour cod recipe.

Light and easy to prepare meals is my summer time cooking philosophy. Greasy, heavy, and time consuming recipes are replaced with low-calorie meals which I can prepare in 30 minutes or less without sacrificing quality and flavor. For this recipe, you can substitute any white fish filet of your choice. Cooking times may vary, but the secret is always in the sauce: shallots infused in a sweet and slightly tangy kumquat marmalade with a hint of saffron and thyme.
Is your mouth watering yet? Serve alongside potatoes, rice, or any roasted vegetable of choice.
Here is the recipe:

Serves 4
Ingredients:
4 5-6oz. cod filets
1 small shallot; chopped fine
2 large lemons; zest and juice (1/3 cup juice)
2 teaspoons kumquat marmalade (yuzu marmalade is a great substitute!)
small pinch of saffron (less than 1/16th of a teaspoon)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon thyme
4 tablespoons salted butter
2 tablespoons cooking oil
rosemary or thyme sprigs for garnish

In a small sauce pan over low heat marmalade, add saffron, thyme, lemon juice and zest along with a good pinch of salt. Stir to blend in all ingredients and add 2 tablespoons of butter. Minutes later, add shallots and cook until sauce is slightly thick (5 minutes). Remove from heat and set aside.
In a large non-stick frying pan, add cooking oil and melt 2 tablespoons of butter over medium heat. Once pan is hot, add filets and season with salt and pepper; within 3-4 minutes, a golden brown crust will form. Gently flip fish over to brown on the other side.  Remove fish from heat; spread sauce over each filet and serve. Garnish with fresh thyme or rosemary.