Pan-Seared Cod with Kentucky Bourbon
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Pan-Seared Cod with Kentucky Bourbon
Description
This recipe starts by seasoning cod fillets with sea salt and letting them reach room temperature, ensuring even cooking. Meanwhile, a sauce combining balsamic vinegar and bourbon is prepared and set aside. Honey is carefully caramelized to an amber color, then mixed with the previously blended balsamic-bourbon mixture and cooked briefly to meld flavors. This sauce is used to finish the cod.
The cod is pan-seared in butter and olive oil to develop a crisp exterior while maintaining a moist and flaky interior. The sweet, tangy, and slightly boozy sauce coats the fish providing a flavorful contrast to the mild flesh. Fresh herbs like parsley, basil, and optional green onion add brightness when sprinkled on top.
Serving this cod with the bourbon glaze delivers a complex balance of sweet, savory, and subtle warmth. It pairs well with light side dishes that won’t overpower the delicate fish and sauce. Variations include substituting honey with molasses or sorghum syrup for different sweetness nuances.
Ingredients
- 8 ounces cod fillets, 2 fillets
- sea salt pinch
- 1 tablespoon butter
- ½ tablespoon olive oil
- 2 tablespoon balsamic vinegar 1 oz
- 2 tablespoon bourbon 1 oz
- ¼ cup honey or maple syrup
- green onion diced, to serve, optional
- parsley
- basil
Instructions
- Pat cod dry and season with salt. Allow it to come to room temperature.
- Meanwhile, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the honey is ready.
- Pour honey into a small, heavy-bottom pot and turn heat to medium. In about 1-2 minutes, the honey should start to bubble. Stir it with a wooden spoon until the honey darkens in color and turns amber (about 3 more minutes). Note- The caramelizing honey will be VERY hot. Do not touch it or attempt to taste it at this point.
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the honey. Stir, and cook for 1-2 more minutes. Take sauce off the heat, and set aside. If the sauce cools and thickens too much while the fish is cooking, simply set it back on the heat for about a minute, or until it heats up again.
- Heat butter and olive oil in a heavy-bottom pan over medium-high heat. Set cod in hot pan, and DO NOT TOUCH IT. Set a timer for 4 minutes, and don't touch the cod until the timer goes off. (If your butter smokes a little, lower the heat slightly.)Next, use a thin metal spatula to flip the cod. If it sticks to the pan, wait another 30 seconds. The fish will release when it's done cooking. Cook for another 4 minutes, and transfer to plates. Serve fish immediately with bourbon sauce, along with fresh herbs (optional).
Notes
- To vary the sauce’s sweetness and flavor, substitute honey with sorghum syrup or molasses if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 349mg | 15% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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