Halibut Hawaiian Style:
What's Coookin'

Aired on Superstation WGN
Saturday, May 21 and August 20, 2005
Show 214

Food adventurer Alex Boylan meets up with master French chef Jean-Marie Lacroix at Lacroix in the Rittenhouse Hotel in Philadelphia where Jean-Marie cooks a healthy and deliciously delicate seafood dish packed with vitamins. Jean-Marie lightly grills cod while he simultaneously simmers fresh cabbage and onions in chicken stock and soy sauce. Cabbage contains vitamins A, B, C and iron and calcium. An average head of cabbage will produce six to eight cups of shredded cabbage and three to four cups cooked. Quick and easy, prepared in mere minutes, the cod is nestled on the braised cabbage and sprinkled with chopped fresh parsley and chives. A superb treat, this tasty seafood dish will win over hearts.

Crisped cod pavé with cabbage tombé
(Serves 4)

Ingredients:

4, 5-oz. pieces of cod, cut in large cubes
½ cabbage, washed and julienned
1 onion, finely chopped
1 cup chicken stock or vegetable stock
2 oz. butter
½ cup parsley, chopped
1 Tablespoon soy sauce
Salt and pepper to taste

Preparation:

In pan over medium heat, melt 1½ ounces of butter and add the chopped onions. Sauté until golden, then add julienned cabbage. Pour chicken stock and some hot water to cover the cabbage. Add soy sauce and season with salt and pepper. Cover with the lid and cook gently for 20 to 30 minutes until water has almost evaporated. Put the remaining butter in a non-stick pan and sauté cod pieces three minutes on each side until golden and crisp (or longer for cod well done). Place the cabbage in the middle of a hot plate, cover with the cod pavé and sprinkle with parsley.