BLACK COD WITH CERRY TOMATOES AND HONEY by CHEF DAN:
Serves 2
INGREDIENTS:
2 skinless black cod, about 4oz each
1 tablespoons olive oil
1/2- cup white wine
2 cups chicken broth
2 tablespoons capers
3 cups whole cherry tomatoes
2 garlic cloves, minced
2 tablespoons (DANS) honey
1 tablespoons fresh thyme
2 tablespoons lime juice
1/2- cup roasted pine nuts
Salt and pepper to taste
DIRECTIONS:
1. In a skillet over medium-high heat, add oil until almost smoking.
2. Add garlic and cook, until fragrant about 1 minute.
3. Add wine and let simmer until reduced by half, about 3 minutes.
4. Add honey, and cook until honey is hot, add whole cherry tomatoes.
5. Let the honey mixture start to bubble around the tomatoes.
6. The tomatoes will turn brown and start to burst.
7. Add broth, lemon juice and salt and pepper, cook about 8 minutes.
8. Season the fish with salt and pepper.
9. Stir the thyme and capers into the sauce.
10. Nestle the fish into the sauce, return to simmer, cover and reduce to low.
11. Cook until fish is just cooked through, about 4 minutes.
12. Transfer fish to a bowl and spoon the sauce over the fish.
13. Add roasted pine nuts over the fish.
ENJOY DAN:
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