Ingredients
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3Pcs Gindara (Black Cod, Steak Cut)
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3tbsp McCormick Lemon and Pepper Seasoning
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1tbsp McCormick Dried Thyme Leaves
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1tbsp McCormick Iodized Salt
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5cups La Española Pomace Olive Oil
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5tbsp McCormick Thyme Leaves Whole
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2Pcs McCormick Bay Leaves Whole
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3tsp McCormick Crushed Red Pepper
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1half Red Onion, sliced
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7cloves Garlic, crushed
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8pcs Cherry Tomatoes
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5tbsp Sauce: Clara Ole Red Pesto
Directions
Steps
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1
Done
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Make a dry rub by combining McCormick Lemon Pepper Seasoning, McCormick Dried Thyme Leaves, McCormick salt in a bowl. |
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2
Done
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Apply the rub on the gindara gently on both sides and allow to sit for 4-5 hours in the chiller. |
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3
Done
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In a pan combine the La Espanola Olive Oil, McCormick Thyme Leaves, McCormick Bay leaves, McCormick red pepper flakes, red onions, garlic and cherry tomatoes. |
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4
Done
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Heat the pan up until you see little agitation on the surface, this allows aromatics to infuse with the olive oil. |
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5
Done
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Take the fish out of the chiller and wash the dry rub off and pat the gindara dry in paper towels |
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6
Done
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Then place the ginadara steaks gently in the pan. Make sure the oil covers the entirety of the gindara. Cook gently. |
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7
Done
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The oil must have little to no surface agitation. You may also use a thermometer to double check. The temp must be between 140F to 150F. |
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8
Done
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Cook the fish for 15 mins. Served topped with Clara Ole Red Pesto. |
