Wild Pacific Cod with Scallion Butter

INGREDIENTS:

• 1 pack of Sea Crave Wild Pacific Cod

• Kosher salt

• 2 Tbsp. cornstarch or all-purpose flour

• 6 Tbsp. extra-virgin olive oil, divided

• 1 bunch scallions, thinly sliced

• 4 Tbsp. unsalted butter

• 1" piece ginger, peeled, finely chopped

• 2 garlic cloves, thinly sliced

How To Make It:

Step 1 - Pat the fish dry with paper towels, then season it with salt. Sprinkle an even layer of cornstarch on one side and brush off any excess. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Place the fish, cornstarch side down, in the skillet and cook, occasionally shaking the pan, until it becomes golden, crisp, and opaque around the edges, which should take about 6-8 minutes. Flip the fish over and cook it just until the fillets are fully cooked and easily flake with a fork, which should take 1-2 minutes.

Step 2 - Put the scallions in a medium heatproof bowl. In a medium saucepan over medium heat, combine the butter, ginger, garlic, and the remaining 4 tablespoons of olive oil. Cook until the butter starts to foam and the garlic turns lightly golden, which should take about 4 minutes. Pour this mixture over the scallions, stirring to wilt them. Allow it to cool for 1 minute, then season with salt. Pour the sauce over the fish and serve.

Serves 2