Mitchell's Fish Market - Herb Crusted Cod - Cincinnati News, FOX19-WXIX TV

Mitchell's Fish Market - Herb Crusted Cod

(FOX19 NOW/Dan Wells) (FOX19 NOW/Dan Wells)
(FOX19 NOW/Dan Wells) (FOX19 NOW/Dan Wells)
CINCINNATI, OH (FOX19) -

Mitchell's Fish Market is Cincinnati and Northern Kentucky's premier fresh seafood restaurant.  

Chef Kevin Timmons demonstrated how to prepare herb crusted cod on FOX19 NOW Morning News Tuesday. The recipe is listed below.

The restaurant seats 224 and allows guests to try out their sea legs with outdoor riverfront seating (open during warm weather months beginning in April) that overlooks the Ohio River and Cincinnati skyline as well as the Newport on the Levee plaza.
 
 
LOCATIONS:

Cincinnati / Newport on the Levee
One Levee Way, Suite 2129
Newport KY 41071
(859) 291-7454
 
West Chester, OH
9456 Water Front Drive
West Chester, OH 45069
(513) 779-5292
 
 Recipe

Ingredients

  • 1 herb crusted cod
  • 1 tbsp olive oil blend
  • 1 asparagus and corn pack
  • 1 Kalamata olive and tomato pack
  • 1/8 tsp salt and pepper
  • 2 tbsp tomato confit, warm
  • 1 scoop goat cheese
  • 1 tbsp basil mint pesto aioli
  • 1 tsp parsley, chopped
  • 1 tsp extra virgin olive oil

Preparation:

  • Drizzle olive oil blend on flat top and sear cod on both sides
  • Place cod on sizzle platter and finish in the oven (do not add water to the sizzle platter)
  • Heat olive oil blend in saute pan and heat asparagus and corn pack until hot. Add olive and tomato pack and toss to warm, do not cook
  • Season with salt and pepper and reserve warm
  • Smear tomato confit from 9 o'clock to 3 o'clock and then spoon veggie medley from 12 o'clock to 6 o'clock
  • Sprinkle goat cheese over vegetable medley and place the cooked fish on top of the asparagus and corn saute
  • Garnish the top of the cod with pesto aioli and sprinkle with parsley
  • Drizzle the olive oil around the plate and serve immediately

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