Sear Black Cod With Sides Of Roasted Peppers And Brown Rice And Barley

This week’s menu is seared black cod with red bell peppers and onions, pan-roasted shishito peppers, and brown rice and barley with mushrooms.With Thanksgiving on the way, be efficient and make a double recipe of the brown rice and barley with mushrooms to use as a moist and tasty stuffing for the turkey. (Reserve four or five servings for dinner and transfer the remainder to zip-lock freezer bags and freeze until the day before stuffing the turkey.)

Green shishito peppers are sweet and flavorful when simply roasted dry in a skillet. Several of my chef friends drizzle a little olive oil on them once they begin to change color, but I prefer them without oil.

Seared black cod with onions and red bell peppers is the main attraction. Choose the freshest and the best in the fish market like halibut or flounder if there’s no black cod. Bon appétit!

Seared Black Cod 
With Onions And 
Red Bell Peppers(Serves 4)For the topping:About 2 tablespoons olive oil

2 medium onions, peeled and thinly sliced

3 cloves garlic, minced

1 large red bell pepper, seeded and cut into thin slices

Sea salt and freshly ground black pepper to taste

About 1/4 to 1/3 cup dry vermouthFor the cod:Four, 4-ounce fillets of black cod, with skin on

Sea salt and freshly ground black pepper to taste

1 tablespoon coconut oilTo prepare:In a skillet over moderate heat, coat the bottom with oil. Add onions and sauté until they begin to soften, about three minutes. Add garlic, salt and pepper and sauté until aromatic, about three minutes. Add red bell pepper and sauté about two to three minutes. Add vermouth, bring to a boil, and cook until the vegetables are tender and thickened, about three minutes. Taste and adjust the seasonings. Transfer the vegetables to a dish and set aside. Wipe out the skillet with a paper towel.

In the same skillet over high heat, add coconut oil. Meanwhile, season the cod with salt and pepper. When the oil is hot, sear the black cod, skin side down in the pan, until it is browned and crisp, about three to four minutes. Turn fillet over and sear the other side until the flesh turns from translucent to opaque or done to your preference. Transfer the cod to warm dinner plates, spoon onion and red pepper mixture on top and serve at once.Pan-Roasted Green 
Shishito Peppers(Serves 4)1 pound green shishito peppers, washed

Coarse sea salt to taste

Optional: Olive oil for drizzling

Malden sea salt, for passingTo prepare:In a dry skillet over high heat, add the peppers and roast them, shaking the pan every few minutes until they begin to change color, about five minutes. Add salt and continue roasting until the peppers are tender and the skins are charred and blackened, about 10 minutes longer. Roasting time depends on the size and amount of peppers in the skillet. Transfer to a serving plate, taste and sprinkle with salt.Brown Rice And Barley 
With Sautéed Mushrooms(Serves 4-6)For the barley:1 cup organic barley, checked for little stones and rinsed

Sea salt

1 small peeled onion, studded with 2 whole cloves

2 to 2 1/2 cups cold water

For the brown rice:

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery with leaves, chopped

2 tablespoons flat leaf parsley chopped

Sea salt and freshly ground black pepper to taste

2 cups short grain brown rice

4 cups chicken stock, boilingFor the mushrooms:1 large shallot, minced

6 medium mushrooms, washed, sliced thin

Sea salt and freshly ground black pepper to taste

About 2 teaspoons flat leaf parsley, chopped

About 1/4 cup chicken stockTo prepare:For the barley: In a medium saucepan over high heat, add barley, salt, onion and water. Cover and bring to a boil, reduce the heat and simmer until the barley is tender, about 45 minutes. If the barley is not done, add more water. Taste and set aside. Can be done ahead.

For the rice: Preheat the oven to 375 degrees F. In a heavy casserole with a lid, over moderate high heat, coat the bottom with oil. Add celery and onion and sauté until aromatic and beginning to soften, about four to five minutes. Add salt, pepper, and parsley and stir to combine. Add rice, and stir until all the kernels are coated with oil. Add hot stock, stir well, bring to a boil, cover, and place in the oven. Bake until all the liquid is absorbed, about 35 to 40 minutes.

For the mushrooms: In a sauté pan over high heat, coat the bottom with oil, add the shallot and sauté until aromatic. Add salt and pepper and parsley. Add mushrooms and chicken stock and sauté, stirring constantly until the mushrooms are tender and the juices have evaporated. Taste and adjust the seasonings. Set aside.To assemble and serve or reserve for a stuffing:In a large mixing bowl, using a spoon or large fork, toss the barley and brown rice together until blended. Taste and adjust the seasonings. Gently stir in the mushrooms with their accumulated juices. Transfer to a serving bowl or spoon the rice and barley into small ramekins, invert onto a dinner plate and shake both the plate and ramekin until it falls onto the plate.

Place the remainder of the mixture in freezer zip-lock bags and freeze until one day before stuffing the turkey. Defrost it in the refrigerator.