Charred Lemon Chutney over Seared Cod
I first tried charred lemon chutney at El Vez in NYC, and I was instantly obsessed! There it was served over a seared fish, and I was so in love that I couldn’t help but talk about it with the server! He was amazing and told me exactly what was in it. I instantly got to work trying to recreate it - and I introduce you to this perfection! Searing the lemons is also super gratifying for some reason - try it for yourself here! :)
PS: This lemon chutney would be great on any protein, if you don’t eat fish, but my favorite way to have it is over seared flaky white fish, and my citrus grain salad.
Charred Lemon Chutney over Cod with Citrus, Fennel, and Grain Salad!
Ingredients.
1lb Cod (or any other flaky white fish)
Olive Oil
Salt, Pepper, Garlic Powder to taste
Charred Lemon Chutney
1 Lemon, cut into 1/2 inch wheels
2 Tbs Avocado Oil (1 tbs each for the onions and lemon - could use olive oil or any neutral oil)
1 Small Red Onion, Minced
2 Tbs Sugar (I use raw sugar but whatever you have will work!)
1 Tsp Dijon Mustard (try to use a good one)
2 Tsp Balsamic Vinegar
4 Chives, Minced
Method.
Step 1.
Cut your lemon into 1/2 inch wheels, remove any seeds you see, place them in a bowl, add your sugar, and toss so the lemons are completely coated with sugar. Try to rub any excess sugar onto the faces of the lemons. This will ensure that beautiful caramelization.
Step 2.
Heat a sauté pan over medium heat. Add 1 tbs of avocado oil. (olive oil would also work, but avocado oil has a higher smoke point so I prefer it here to make sure nothing burns). Once everything is nice and hot drop in your lemons. Sear for 3 minutes on each side, until they turn a beautiful golden brown (you don’t want them to burn, but you do want a deep caramel color). Give them all a press with the back of your tongs when you place them down to make sure they’re making contact with the pan / will caramelize.
Step 3.
Remove your lemons from the pan and allow to cool down a bit. Then chop really finely, peels and all! Set aside, being sure to also reserve any juice that was released when chopping. There’s so much flavor in there!
Step 4.
Wipe your pan clean, add more oil, and drop in your minced onion. Stirring frequently, allow them to cook down and caramelize for about 10-15 minutes until soft and caramelized. Now lower the heat to low and drop in the rest of your ingredients! The chopped lemon goes back in + dijon, balsamic, and chives. Stir to combine and it should quickly come together into a jammy consistency. Now cut the heat and allow your beautiful Charred Lemon Chutney to cool! As it cools it will become every more jammy, glossy, and delicious!
Step 5.
Cook the protein you’re serving it with! I prefer cod and here’s how I cook it. Pat your fish super dry. Season both sides with salt, fresh black pepper, and garlic powder. Place a nonstick pan over medium high heat. Once it’s hot, add in enough olive oil to coat the bottom of the pan. Allow the oil to heat up for about 30 seconds, then drop in your fish and give it a gentle press to make sure it’s completely making contact with the bottom of the pan. Let it cook for 5 minutes, then flip and cook for another 5 minutes. Most average sized cod filets will be perfectly cooked at this point, but if you have a really thick piece it might need another minute.
Step 6.
Top your cod with lemon chutney and enjoy! I like this with this citrus and grain salad. El Vez served it with rice and beans and a simple salad - choose your adventure! Enjoy!!