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Seared Cod with Chive Butter Sauce Recipe

Seared Cod with Chive Butter Sauce

Aaron McCargo, Jr.

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's HouseEpisode: Seared Simplicity

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

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  • on January 29, 2012

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    This one is all about the sauce. But first, use coarser bread crumbs. the cooking time is perfect. on to the sauce. when they say reduce to a syrup, they mean it. that 2 cups needs to reduce down to 1 or 2 tablespoons (closer to 1 the better and use a bit less lemon. this is a cheater recipe for a classic Beurre Blanc sauce. I would use a few more pats of butter and if you practice, you don't need the cream..

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  • on January 17, 2012

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    JUST FINISHED EATING THIS AND IT WAS VERY GOOD. WOULD MAKE AGAIN, LIGHTER THAN THE NORMAL FISH AND CHIPS WE DO WITH COD. TIMING IS SPOT ON FOR COOKING THE FISH AND AS ANOTHER VIEWER BELOW STATED CAST IRON IS PERFECT FOR THIS DISH!

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  • on September 26, 2011

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    A new favorite!!

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  • on August 29, 2011

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    Fish recipes can be hit or miss and most recipes for cod are for fish and chips. I'm into a "healthifying" the food I eat and these days, cod is economical. I used frozen cod, thawed it off by running it under lukewarm water and patting it dry with paper towels. I used Ian's whole wheat panko crumbs (see amazon if not locally available. Otherwise, I stuck to the recipe. Cast iron was key.

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  • on July 20, 2011

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    Delicious, and easy to make! I will definately be making this again.

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  • on July 13, 2011

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    AMAZING and gets better each time I make it. Start the sauce ahead of time, it needs to reduce a lot...and even when it reduces you should still thicken it a little with cornstarch and water slurry. I used my own homemade breadcrumbs. Make sure that pan is hot for the sear - that is what makes those crumbs crispy. Excellent dinner. You won't be disappointed...if you are you did something wrong. :

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  • on February 14, 2011

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    Just made this for my family tonight. My husband said it was the best fish I have ever made and my three year old said that "it was making him dance". This recipe is a keeper!

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  • on January 05, 2011

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    Just signed up so that I could leave this review. It was delicious. I have never tried one of Aaron's recipes before and now I will try many more. Followed the recipe exactly, except I didn't (and the store was outhave chives - it wasn't missed. I have two men that don't like fish, but they both loved this. I think you could use one egg as it is only used to keep the bread crumbs on. Thank you,Aaron. This is a keeper.

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  • on January 04, 2011

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    For extraordinary bread crumbs, try sea salted kettle chips, crushed of course, along with herbed croutons (crushed too. mmmmm
    Ditto for the excessive wine redux. 1 cup was fine. You can substitute cilantro for chives too.
    The rest was perfect. My 4 yr old did a dance when he ate it!

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  • on November 30, 2010

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    I've made this a regular recipe, good and easy, although I have not made the butter sauce -- lemon and tartar sauce does it for me. Makes for a very tasty fish dish.

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