My Death Row Last Meal!

Sherri Williams

By
@logansw

If you want some seafood for your holiday meal, this is a great alternative. Heck this is good for any dinner occassion. If it's my time to go and I know it, this is what I want to have! Serve this up with your favorite starch and some crusty bread YUM YUM, Cooking with Passion,sw:)


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

4 lb
lobster, steamed
1 lb
fresh cod filets (4) equal pieces)
1/4 lb
pancetta, diced
2 Tbsp
olive oil, extra virgin
16 oz
baby spinach, fresh
2 medium
shallot, chopped
2 medium
garlic cloves, chopped
2 Tbsp
rubbed sage
2 tsp
smoked salt to taste
1 Tbsp
crushed red pepper
1/2 c
dry white wine
1 stick
butter, unsalted
1 Tbsp
fresh lemon juice

Directions Step-By-Step

1
remove the heads, legs & claws from lobster. carefully pull out the claw meat from the shells. with kitchen shears, cut off the legs and cut down the body of the lobster. pull lobter meat out of the shell. set aside for plating
2
rub cod with evoo, rubbed sage, 1/2 salt and crushed pepper on cod fillets. let stand for about 10 minutes.
3
in a large skillet. fry pancetta until crispy. brown butter. add shallot, garlic and crushed red pepper to brown butter. when shallots and garlic are translucent, add cod fillets to pan and cook cod until golden brown flip cod fillets to brown on the other side. add spinach, lemon juice, wine, remaining salt to one side of the pan. sauté until spinach is wilted. Plate up!

About this Recipe