Cod with Lemongrass Sauce (Recipe)

Ingredients

Lemongrass Sauce:

2 tbsp extra-virgin olive oil

1/2 tbsp chopped garlic

1/2 tbsp chopped fresh ginger

2 tbsp chopped shallots

1/2 tbsp chopped lemongrass

4 tbsp fresh lemon juice

500ml (16fl oz) chicken stock

4 large tinned artichoke hearts, rinsed, halved longways and cut into very thin slices

2 tbsp butter

Sat and freshly ground black pepper to taste

Cod:

Four 185g (6z) very fresh skinless cod fillets

1 tsp salt

1 tsp coarsely ground black pepper

2 tbsp extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 tbsp chopped chives for garnish

Steps:

1.  For the lemongrass sauce, heat the olive oil in a medium-size saute pan over medium heat.  Add the  garlic, ginger, shallots and lemongrass; cook until soft.  Add the lemon juice and reduce by half.  Add the chicken stock and reduce again by half.  Puree the mixture in a blender or food processor.  Add the artichokes and cook until heated through.  Add the butter and salt pepper; keep warm.

2.  Season the cod with salt and pepper.  Heat a large saute pan over high heat.  Add the oil and heat until very hot.  Cook the cod for about 4-5 minutes on each side or until done.  To check that it is done, insert a thin-bladed knife into the middle of the fish.  All translucence should be gone, and flesh should be flaky.  Transfer the fish onto a platter and spoon the sauce over the fillets.  Garnish with the chopped chives.

From : Low-Carbo Cooking