You will need
- 4 6-oz. Pacific cod fillets
- vegetable or canola oil
- 1 medium onion, julienned
- 1 clove garlic, minced
- 24 oz. hard cider
- 1 1/2 lbs. fingerling potatoes, whole
In a large skillet over medium-high heat, sauté the onions and garlic in oil until golden brown. Add cider and potatoes and simmer for 10 minutes.
Season fish on both sides with salt and pepper and place carefully in the skillet. Cover and poach fish for six minutes.
Carefully remove fish and place on warm plates. Arrange potatoes around fish. Spoon onions and cider over the fish and serve immediately.
Recipe by New England Aquarium chef Tim Ridge