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 espanola 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
1
Done
|
Make a dry rub by combining McCormick Lemon Pepper Seasoning, McCormick Dried Thyme Leaves, McCormick salt in a bowl. |
2
Done
|
Apply the rub on the gindara gently on both sides and allow to sit for 4-5 hours in the chiller. |
3
Done
|
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. |
4
Done
|
Heat the pan up until you see little agitation on the surface, this allows aromatics to infuse with the olive oil. |
5
Done
|
Take the fish out of the chiller and wash the dry rub off and pat the gindara dry in paper towels |
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. |
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. |
8
Done
|
Cook the fish for 15 mins. Served topped with Clara Ole Red Pesto. |