As part of its commitment to wellness and prevention, White Plains Hospital partners with community organizations to promote hearthealthy living through education and nutrition. This vibrant, nutrient packed meal was created through a collaboration with ZWILLING Cooking Studio (zwillingcookingstudio.com) in Pleasantville, where hands-on classes and chef-led demonstrations bring health-conscious cooking to life. Silky black cod provides indulgent flavor along with omega-3 fatty acids that support healthy cholesterol levels.
“It never feels like ‘diet food,’” says Tayla Harper-Johnson, Resident Chef at ZWILLING Cooking Studio. “It’s about celebrating flavor while supporting long-term heart health.”
Seared Black Cod with Citrus Gremolata & Sauce
Ingredients for Seared Black Cod (Serves: 4-6)
BLACK COD:
- 4 (5-6 oz) fillets, skin on
- 1 Tbsp extra-virgin olive oil
- ¼ tsp white pepper
- Pinch of sea salt (or omit if strictly sodium-restricted)
CITRUS GREMOLATA:
- 1 Tbsp fresh parsley
- 1 Tbsp chives, finely chopped
- Zest of 1 orange
- Zest of 1 lemon
- 1 small garlic clove, grated
- ½ tsp smoked paprika
CITRUS SAUCE:
- Juice of 1 orange
- Juice of ½ lemon
- 1 tsp date syrup
- ½ tsp ground coriander
- 1 tsp Dijon mustard
- 1 Tbsp extra-virgin olive oil
- 1 tsp champagne vinegar
- 1 tsp finely chopped fresh ginger
METHOD FOR BLACK COD:
- Pat cod dry thoroughly. Rub lightly with olive oil, salt, and white pepper.
- Heat a stainless-steel frying pan over medium high heat.
- Place cod skin-side down, pressing gently for the first 20 seconds.
- Sear 4–5 minutes until skin is deeply crisp.
- Flip and cook 1–2 minutes more (black cod is rich and forgiving).
METHOD FOR CITRUS GREMOLATA:
- In a small bowl, combine citrus zest, garlic, smoked paprika, parsley, and chives.
- Set the bowl aside.
METHOD FOR CITRUS SAUCE:
- In a heavy-bottomed saucepan, combine orange juice, lemon juice, and date syrup, then reduce the liquid by half until it has thickened into a syrup.
- Remove citrus syrup from the heat and pour it into a medium metal bowl.
- To the metal bowl with the syrup, add the coriander, Dijon mustard, olive oil, vinegar, and ginger. Whisk all sauce ingredients together in the bowl. Taste and adjust acidity or sweetness.
METHOD FOR ASSEMBLY:
Drizzle the citrus sauce over the seared black cod, and serve skin side up, topped with the gremolata.