created: 2004-07-19 15:43:26
I forget where this is from. Either Food and Wine or Food and Drink magazine. It’s delicious.
1 tbsp grated orange zest 10 cilantro stems 1 bay leaf ½ stick butter 6 Belgian endives, halved lengthwise salt and pepper 1 cup orange juice 15 coriander seeds, crushed 1 tsp sugar 2 tbsp olive oil 6 cod fillets Red pepper flakes Preheat oven to 400. Tie cilantro and bay leaf into a bundle Melt half the butter in large ovenproof skillet. Add endives, cut side down and season with salt and pepper. Add juice, herb bundle, coriander seeds and sugar and bring to boil. Cover and braise in over 30 minutes or until very tender. Transfer endives to platter. Strain braising liquid into pyrex measuring cup. In same skillet, melt 1 tbsp butter. Add endives, cut side down, and cook over moderately high heat until browned, four minutes. Turn endives, add ½ cup of braising liquid and cook until liquid is reduced to glaze, 1 minute. Season. In each of 2 large skillets, melt 1 tbsp butter with 1 tbsp olive oil. Season cod with salt and red pepper flakes. Add 3 fillets to each pan and cook over moderately high heat until browned and cooked through. , 3-4 minutes per side. Set a piece of cod on each plate and arrange 2 endive halves alongside. Drizzle glaze over fish and serve.