Name: Pacific Cod with Saffron Butter, Pickled Raisins, and Dill
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 (6 oz.) portions Pacific Cod; 3 tablespoons butter; 1 pinch saffron or ½ teaspoon ground turmeric; 1 cup golden raisins; ¼ cup sugar; ¾ cup red wine vinegar; 1 teaspoon fennel seed; 1 teaspoon salt; 1 teaspoon black pepper; ¼ teaspoon red chili flakes; 1 teaspoon vegetable oil; 1 tablespoon salt; 1 tablespoon chopped dill; 1 lemon, halved

An Elegant, Easy Seafood Dinner Idea for 2

I’m constantly on the hunt for a new interpretation of sweet and savory flavors when cooking with new ingredients. This Pacific cod recipe satiates all of those desires and makes a dish that feels sophisticated and worthy, yet is relatively simple to make. It’s a beautiful dish to have for something a little special even as an easy weeknight dinner, or incredibly easy to scale up when entertaining for a crowd.

Note: For the saffron butter, if saffron is unavailable to you, it’s okay to replace it with ground turmeric. This will give the butter that luscious golden tone, as well as a bit of complexity in flavor.

About Chef Amanda Elliot: Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Pacific Cod with Saffron Butter, Pickled Raisins, and Dill

By Wild Alaskan Company

You will have extra pickled raisins, but they keep excellently in the refrigerator.

Prep time

5 minutes

Cook Time

20 minutes

Total time

25 minutes

Yield

Ingredients

2 (6 oz.) portions Pacific Cod
3 tablespoons butter
1 pinch saffron or ½ teaspoon ground turmeric
1 cup golden raisins
¼ cup sugar
¾ cup red wine vinegar
1 teaspoon fennel seed
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon red chili flakes
1 teaspoon vegetable oil
1 tablespoon salt
1 tablespoon chopped dill
1 lemon, halved

Instructions

1. In a small saucepan, gently melt butter with saffron. Set aside.

2. In another small saucepan bring raisins, sugar, vinegar, fennel seed, salt, and pepper to a boil, then reduce to a simmer for 5 minutes and set aside to cool slightly.

3. Pat cod filets dry with a clean kitchen towel or paper towel and season with salt. Heat a medium size pan with oil over medium-high heat. When sizzling hot, place fish in pan and sear undisturbed until fish releases easily from pan with the help of a fish spatula, about 3 to 4 minutes. Flip and sear remaining side, another 3 to 4 minutes depending on thickness of fillet. Pacific cod is cooked through to medium doneness when thickest part registers at 130F on an instant-read thermometer, or when fillet flakes easily with a fork.

4. Place fish on a plate or shallow bowl and spoon half of saffron butter over each fillet. Top with one heaping teaspoon of pickled raisins, as well as some pickling liquid. (Store remaining pickled raisins in refrigerator for another use.) Garnish dishes with chopped dill and squeeze half a lemon over each portion. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pacific Cod with Saffron Butter, Pickled Raisins, and Dill

An Elegant, Easy Seafood Dinner Idea for 2

Pacific Cod with Saffron Butter, Pickled Raisins, and Dill

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