Cod was defrosted in the fridge and I decided to do a recipe that caught my eye but the fish used in the recipe is Pompano. Being on the West Coast, it’s a fish we rarely see. I knew Cod might be a little strong for the recipe but decided to give it a go.
My instinct was correct on this one, just a tad too firm and I did overcook the cod which doubles the trouble.
I think this recipe or style was big in the 1990’s because it’s quite familiar though I haven’t seen it in a while. It’s still really good.
Julienning the veggies is key and I will go even finer next time.
A lighter fish would be perfect. Sole, flounder, and maybe even Mahi Mahi would be great. I’ll try Mahi next.
4 star sauce from Lutece – Andre Soltner