Pickled Red Onion & Tomato Salad
½ Red Onion small dice
¼ c White Vinegar
2ea Roma Tomatoes
Score an X on the tomatoes and remove core. Plunge into boiling water for 45 seconds, then into an ice bath. Peel skin off and cut tomato in half and remove seeds. Small dice the tomato and reserve. In a small non-stick pan and onions, sugar, and vinegar. Bring to a simmer evaporate the liquid. Cool and mix with the tomatoes and season with S & P.
1# kale stemmed and rough chopped
½ c vegetable stock
2 cloves garlic chopped
Red pepper flakes a pinch
1 ½ tbsp. EVOO
Heat oil in deep pan over medium-low heat. Add Garlic and Red Pepper Flakes cook for about 30 seconds. Carefully add stock and turn up heat to medium. Add Kale and stir to coat with stock. Cover and cook for 2-3 minutes, remove cover and evaporate liquid 2-3 minutes. Serve
Pan Seared Black Cod
Black Cod 4-6oz pieces
1tbsp Salad Oil
Salt & Pepper
Season cod with salt and Pepper. Heat a pan on medium-medium high, once pan is hot add oil. Swirl to coat pan and place fish in pan presentation side down. Do this one piece at a time and allow a few seconds before placing next pieces of fish. Cook for 4-5 minutes then turn fish over. Continue to cook for 2-3 minutes and rest fish for 1 minute.
Divide the Kale into 4 portions. Place 1 portion on each plate. Gently top Kale with black cod. Sprinkle tomato salad over the top.
Recipe by Chef Stephen Kingston from CAS - Geneseo