By NcMysteryShopper on August 09, 2005
"This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc"
Serving Size: 1 (326 g)
Servings Per Recipe: 4
"SO good! And not that difficult to make either!"
"Fabulous! Deserves more than 5 stars. I used reduced fat mayo--worled fine. The cod, sweet, flakey beautifull ofset by the mussels and the tangy sauce. Truly wonderful dish. Thanks, Cheryl!"