Black Cod Fillets with Vanilla Bean and Grand Marnier Sauce, Caramelized Fennel and Fried Capers Recipe madkittybadkitty

• 2 2"-thick 8oz black cod fillets
• 2 fresh Madagascan vanilla pods
• 6oz heavy cream
• 2oz Grand Marnier
• 2 tbsp nonpareil capers, preferably salt-packed, or drained, rinsed and patted very dry
• 1 fennel bulb, trimmed and julienned, top reserved
• 1 tsp balsamic vinegar
• Neutral-flavored oil (canola or sunflower)
• coarse salt
• pink or black pepper

1. Heat 1" of oil in a small saucepan until it reaches 375 degrees.
2. Add capers and fry for 1 minute, which will expand and look like flowers.
3. Remove from oil with slotted spoon and set aside.
4. Preheat oven to 400 degrees.
5. Toss julienned fennel with just enough oil to coat and sprinkle on balsamic vinegar.
6. Arrange in single layer on baking dish and roast for 15 minutes, or until edges are brown and caramelized.
7. Remove from oven and set aside.
8. While fennel is roasting, prepare cod: season liberally with salt and pepper just prior to cooking and rub the entire surface of the fish with oil.
9. Heat a lightly-greased, heavy-bottomed pan to medium-low heat.
10. Lay fillets in preheated pan.
11. Do not disturb fillets during cooking.
12. When fillets have a brown, crusty exterior (about four minutes), flip and cook other side.
13. Do not raise heat higher than medium, and do not let fish overcook.
14. The ideal fillet should have a crisp crust and a barely translucent center.
15. When fillets are cooked, remove from pan.
16. Let pan cool momentarily before deglazing with Grand Marnier.
17. Scrape out vanilla seeds from pods; add both pods and seeds to pan.
18. Add heavy cream, do not let boil.
19. Season to taste with salt and pepper.
20. To assemble, spoon half the vanilla cream sauce onto each plate.
21. Pile the roasted fennel in the center of each plate, place cod fillet on top.
22. Arrange fried capers on the cod, and add a single coarse grind of pepper to finish.

vanilla pods, heavy cream, grand marnier, nonpareil capers, fennel bulb, balsamic vinegar, oil, salt, black pepper

Taken from www.chowhound.com/recipes/black-cod-fillets-vanilla-bean-grand-marnier-sauce-caramelized-fennel-fried-capers-25778 (may not work)