Name: Crisp Black Cod with Skordalia and Roasted Beets
Cuisine: Greek
Ingredients: 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 garlic cloves, unpeeled; 1/4 cup white-wine vinegar; 1/2 cup safflower oil; 1/4 cup club soda; Coarse salt; 3 bunches (1 pound) mixed baby beets, scrubbed well and trimmed, beet greens reserved and roughly chopped; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, sliced; Coarse salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 4 black cod fillets (6 ounces each), skinned; Fresh dill, for garnish

Crisp Black Cod with Skordalia and Roasted Beets

Be the first to Review/Rate this Recipe

Saved From: www.marthastewart.com

prep: 0 hr
cook: 0 hr
total: 0 hr

Save

US Metric

servings:

Summary

Beets and skordalia, a potato-vinegar puree, are a classic Greek pair, even better with pan-seared black cod.

Ingredients

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 garlic cloves, unpeeled
1/4 cup white-wine vinegar
1/2 cup safflower oil
1/4 cup club soda
Coarse salt
3 bunches (1 pound) mixed baby beets, scrubbed well and trimmed, beet greens reserved and roughly chopped
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 black cod fillets (6 ounces each), skinned
Fresh dill, for garnish