Cod Loins with Vinaigrette

Once more I stopped at the fish-seller’s station at my local supermarket, seeking inspiration. It was a Tuesday, and the display was well stocked.

As you may know, Massachusetts is the home of the cod—there’s even a sculpture of one that hangs in the State House in Boston. There’s always cod available at the market. Not for the first time I looked over the cod selection and spied something called  Captain’s Cut Cod Loins (do not ask me why they are called loins--I have no idea). The things are easily twice the cost of cod fillets, and I’d always wondered why. Now I know.

I read an article that called cod loins “the finest cut of cod” and “the Filet Mignon prime cut of a cod fish.” I think it’s whittled from the thickest part of a large fillet (the final version is about one inch thick), and it is firm yet tender with a nice flavor. 

So I invested in one loin, and came home to look for  a recipe. What I found was a general fish recipe that I’d saved for nearly ten years, that worked perfectly. (I knew there was a reason to save it!)

Cod Loins with Vinaigrette

Ingredients: (note: I made one serving's worth, or half of this recipe)

1/4 cup unsalted butter

1 Tblsp olive oil
1/4 cup minced shallots
2 Tblsp white wine vinegar
1 Tblsp capers, drained
1 tsp fresh rosemary, chopped
1 15-oz can garbanzo beans, rinsed and drained
1 tsp lemon peel, finely grated
2 cod loins (about a half-pound each)

Instructions:

Melt the butter in a saucepan over medium heat and cook until it begins to brown, stirring often (about 4 minutes). Remove the pan from the heat.

Melted butter. I don't know why it looks
swirly, but I thought it was interesting

Mix in the olive oil, then add the shallots, vinegar, capers and rosemary. Season to taste with salt and pepper. (This is the vinaigrette.)

Brush both sides of the fish fillets with the vinaigrette, then season with salt and pepper. 

In a bowl, mix the garbanzo beans, lemon peel and the rest of the vinaigrette and keep warm. 

Sauteing the fish (in the same pan)

The original recipe recommended grilling the fish, but it’s simpler to saute it briefly in a skillet on the stove. Just don’t overcook it.

Place the cooked cod fillets on a plate and spoon the warm bean mixture alongside.

I sat down with my plate and tasted the fish, and said “Wow!” It was delicious, and the flavors were nicely balanced. You could use other varieties of white fish, although I think the cod loins have a more distinctive flavor. But I’ll be happy to try it again!

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