Then, on November 26th, my father passed away. My world was a blur. I didn't know which end was up or down, let alone how to write this recipe, or even if I wanted to do it. The idea of being a part of this without one of my greatest fans and supporters was mind numbing. But then it struck me. He would have been so upset if I didn't do what I love because of him. I realized that even if he isn't physically standing beside me he is with me and cheering me on. So this is dedicated to my father.
When I received my products I immediately opened the box so I could try them. I had originally said I would wait for the whole family so we could try them together and I could get their impressions along with mine. Well, that idea just fell by the wayside once I had that box in my hands. I ripped into it like a kid at Christmas! As soon as I tasted the O Tahitian Lime Olive Oil I knew I wanted to do something with cilantro and lime together. The second thing that popped into my head was fish. I am a fish addict so it is not surprising that my mind went there that quickly.
The Sherry Vinegar threw me for a loop a bit though. I knew I didn't want to just make a vinaigrette. I wanted something that would show the quality of the ingredient better than that. I had made red wine and white wine reductions in the past, so why not a sherry reduction? I was so excited to put this all together. I was so excited actually that when we went to the store to buy the ingredients I ended up buying salmon, chicken, AND cod! I think it was because I had 3 other people with me giving me their opinions, at least that is what I am going to blame it on.
I can tell you that all 3 dishes were amazing and the whole family said they would want them again (I hinted that I needed more O Olive Oil for Christmas) but the cod won out by an ever so small margin.
Cilantro Lime Cod with Sherry Vinegar Reduction
4 6-ounce fillets of Cod (can substitute salmon or chicken here)
1/4 cup O Tahitian Lime Olive Oil, plus 1 tablespoon for cooking
3 tablespoons fresh cilantro leaves, chopped
2 cloves garlic, minced
Cracked black pepper
1 cup O Sherry Vinegar
1 cup couscous ( I used sun dried tomato with spinach couscous)
Lay your fish out and check for bones. Salt and pepper the fillets. In a large plastic zipper bag, add the 1/4 cup O Tahitian Lime Olive Oil, cilantro, and garlic. Using your fingers combine the ingredients in the bag and then add the fish fillets. Make sure to coat each piece of fish. Place in the refrigerator to allow the flavors to meld at least 1 hour, but longer will add more flavor.
In a small sauce pan, over high heat, bring the cup of O Sherry Vinegar to a boil. Reduce heat to medium low and allow to simmer until it reduces by half. Remove from heat.
Heat a large skillet or grill pan to medium high. Coat the pan with 1 tablespoon of the O Tahitian Lime Olive Oil. Add the cod and cook for about 4 minutes, carefully turn the fish over and cook until the fish is fully opaque.
While the fish is cooking prepare the couscous as the package instructs.
Place 1/2 cup of couscous in the center of the plate and top with a portion of cod. Drizzle with the O Sherry Vinegar reduction.