Seared Cod with Peruvian-Style Olive Sauce

配料

½ cup mayonnaise

½ cup pitted black olives, drained, plus 1 tablespoon chopped pitted black olives

¼ teaspoon cayenne pepper

1 teaspoon grated lime zest, plus 2 tablespoons plus 1 teaspoon lime juice, divided

Four 6-ounce cod OR snapper OR salmon fillets, patted dry

Kosher salt and ground black pepper

1 tablespoon extra-virgin olive oil

6 cups lightly packed baby arugula OR baby spinach (about 4 ounces)

1 cup cherry OR grape tomatoes, halved

½ medium red onion, thinly sliced

步骤

In a blender, combine the mayonnaise, the ½ cup olives, the cayenne and the lime zest and 1 teaspoon lime juice. Blend until smooth, scraping the jar as needed, about 1 minute. Set the sauce aside.

Season the fish all over with salt and black pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Place the fish skin or skinned side up in the pan, then immediately reduce to medium. Cook, undisturbed, until golden brown on the bottoms, 4 to 6 minutes.

Using a wide metal spatula, carefully flip the fillets, then cover the pan and remove from the heat. Let stand until the thickest parts of the fillets are opaque throughout and the flesh flakes easily, about 4 minutes for 1-inch-thick fillets or up to 7 minutes if 1¼ inches thick.

After removing the pan from the heat, in a large bowl, combine the arugula, tomatoes, onion, the remaining 2 tablespoons lime juice and the chopped olives. Toss, then taste and season with salt and black pepper.

Onto individual plates or a serving platter, spread the olive sauce. Place the fillets on top, then arrange the salad around the fish.

备注

Peruvian pulpo al olivo, or octopus with olive sauce, served as the inspiration for this quick but elegant dinner. The olive sauce is the standout here, and it comes together with remarkable ease. Black olives, mayonnaise and lime juice are whirred in a blender until smooth, along with a little cayenne to mimic the heat of ají amarillo, a Peruvian yellow chili paste. Cod and snapper are our first choices for this dish, but you could use salmon instead. While the fillets finish cooking with the skillet’s residual heat, we throw together a simple, colorful salad to serve on the side.