By: Market Chef Nettie Colón
- 1 Tablespoon Grapeseed Oil (*see note)
- 1 Tablespoon butter
- 1lb Wild Run Cod
- Salt & pepper
- 2 Tablespoons Cherry Tree House Smoked Shiitake Butter
- 1 lemon (zested & juiced)
- 1 Tablespoon water
- 2 Tablespoons chives
*Note: When searing fish or meat in a pan it is best to use a high smoke point oil so the oil doesn’t burn. We recommend Grapeseed oil in this recipe because of its neutral flavor. Other high smoke point oils include: peanut, sunflower, sesame, avocado and ghee (clarified butter).
Season fish with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add fish to pan. Cook for 3 minutes on each side until fish has a nice golden color. When the fish is cooked through, remove it from the pan. Pour in the lemon juice, zest, water and chives. Simmer for one minute. Place mushroom butter on top of fish, and pour pan sauce over. Serve immediately on a bed of greens with Mill City Cooks’ Heirloom Bean and Wild Rice Salad.