Moore Food: Pacific Northwest Cod

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ST. LOUIS, MO (KTVI)- Georgios Kastanias' decided to be a chef at the age of 15. He went on to graduate from four different culinary schools in Greece, Switzerland, France and Italy. He moved to St. Louis  three years ago and began to make a mark on the culinary scene, now working as the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional foodservice operators in the St. Louis area.

Chef Derek Kaliszewski of Bogey Hills Country Club joins today as a special guest and demonstrates how to cook Pacific Northwest Cod.

Pacific Northwest Cod

  • Fillet of Fresh Cod
  • Sprig of Fresh Thyme
  • Extra Virgin Olive Oil
  • Unsalted Butter
  • Fresh Chopped Parsley
  • Worcestershire Sauce
  • Dry Vermouth
  • 1/2 Tsp. Pernod
  • 1/2 Tsp. Minus 8 Vinegar
  • 1/2 Tsp. Chopped Garlic
  • 1/2 Tsp. Chopped Shallots
  • Unsalted Butter
  • Fresh Lemon

 

Method:

Season the Cod fillets on both sides with salt, pepper and worcestershire sauce.  Let marinate for 30 minutes. Sprinkle the fresh parsley and tarragon over fish.  In a 12-inch skillet, heat the olive oil and butter over medium-high heat.  When the pan is hot, add the cod fillets and cook until golden brown and fish flakes easily, about 3 minutes on each side.  Remove Cod  from pan, set aside in warm place.

Add shallots, garlic into pan and sauté until translucent.  Deglaze with vermouth, vinegar, and pernod.  Reduce by half and swirl in the butter.  Place Cod onto desired plate and sauce the fish to finish.