Prep time:  5 mins | Cook time:  16 mins

Total time:  21 mins | Serves: 4

​

Ingredients

• 3-1/2 oz. (7 Tbs.) unsalted butter

• 9 cloves black garlic, peeled and sliced

• 1/4 cup fresh lime juice

• 3 Tbs. seasoned rice vinegar

• 1/2 tsp. Sriracha

• Kosher salt

• 4 6-oz. skinless cod loin fillets

• Freshly ground black pepper

• 1 Tbs. Asian sesame oil

• 1/2 cup quartered cherry or grape tomatoes

• 1/4 cup loosely packed cilantro leaves

• 1/2 tsp. black sesame seeds (optional)

​

Instructions

1. In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides. Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute. Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors. Transfer to a blender, add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.

2. Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. Pat the cod fillets dry and season all over with salt and pepper. Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side. Repeat with the remaining 2 Tbs. butter and 2 fillets.

3. Meanwhile, reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes. Whisk in the sesame oil until emulsified. Divide the sauce among 4 shallow bowls. Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.