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As
we head into the summer fishing season, there are huge amounts of fresh cod and other white-fleshed fish in the market. In this case, we are using fresh Icelandic codfish loin, which cooks particularly well because it is consistently about one-inch thick throughout. Unfortunately, New England’s cod stocks have been so overfished that what is available are referred to as “market cod.” These very small cod yield 16- to 24-ounce fillets that are too thin, making them unsuitable for this style of cooking.
Written and Photos by Bob Zemmel, Owner of Alforno Trattoria
The Icelandic cod are still line-caught as very large fish, which yield substantial loins that work for this technique. This recipe also can be done with any white fish such as haddock, swordfish, local blackfish and halibut as long as the fillets are cut roughly an inch thick.
