Black Cod With Lemon And Grains Of Paradise

• 5 tablespoons extra virgin olive oil
• 1 5-inch sprig rosemary
• 3 tablespoons sliced garlic chives, or 3 tablespoons chives and 1 clove minced garlic
• 1/2 teaspoon grains of paradise (available at Fairway and specialty food stores), lightly crushed
• Grated zest of two lemons
• Coarse sea salt
• 4 8-ounce pieces black cod fillets, with skin
• Flour for dusting

1. Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes.
2. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt.
3. Remove from heat and reserve.
4. Season fish on both sides with salt, and dust with flour, shaking off any excess.
5. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
6. When hot, place the fillets skin-side down in pan.
7. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
8. To serve, transfer fillets to serving plates.
9. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets.
10. Sprinkle with a little coarse salt, and serve.

extra virgin olive oil, rosemary, garlic, grains of paradise, lemons, salt, black cod, flour

Taken from cooking.nytimes.com/recipes/7394 (may not work)