Seared Black Cod with Fennel-Apple Relish

Recipe and Photo Courtesy of Alvarado Street Brewing

A brewpub isn’t the first place eaters hunt for fresh seafood dishes. But Alvarado Street Brewery isn’t a standard brewpub. 

ASB burst on the scene with its downtown Monterey location a decade ago, parlaying Great American Beer Fest gold medal beer with a great setting and—yes—outstanding food. 

Part of their successful formula, while extending to four locations, is empowering chefs at each property to craft their own featured plates. At Alvarado Street Brewery & Bistro in Carmel Plaza, that gives Executive Chef Alvin Quinol the chance to work with fresh catch. 

His featured seasonal black cod activates salivary ducts on sight. 

“Being here in Monterey means we have abundance from land and sea,” Quinol says. “To get our hands on fresh local seafood and put my creativity on it is really fun, and an experience I like to share with our guests.”

Side note: Quinol brings that full-fledged creativity to this masterpiece, weaving five recipes into one. Readers can hand-pick how much or little flavor to unleash in one dish.

Seared Black Cod with Sauteed Kale and Farro, Fennel-Apple Relish, Whiskey Gastrique, Rosemary Apple Puree 

By Alvin Quinol 

MAKES 1 SERVING

7 ounces black cod (skin off) 

6 Tablespoons vegetable oil 

2 ounces rosemary-apple puree (see recipe below)

6 ounces sauteed kale and farro (see below)

1 ounce whiskey gastrique (see below)

2 ounces fennel-apple relish (see below)

1. Heat up 2 medium size sauté pans on medium heat. Add 2 Tablespoons of oil in one pan  and 4 Tablespoons of oil in the other. 

2. In pan one, add your sauteed kale and farro to reheat. Adjust season if needed. Remove  from heat. 

3. Season the black cod with salt and pepper. 

4. Once you see smoke appear in pan two, gently add the black cod into the pan. Lower the  heat to a medium/low setting to have a nice golden-brown sear. Cook for 5 minutes, then flip and cook for another 5 minutes. Remove from heat. 

5. For plating, add 2 ounces of the rosemary-apple puree on the bottom of the plate, add your sauteed kale and farro, then position the black cod on top. 

6. Next drizzle the whiskey gastrique on the fish. Follow with 2 ounces of relish on top of the  fish. 

Rosemary-Apple Puree 

Yield: 1 quart 

4 apples 

2 sprigs rosemary (leaves only) 

1 ½ cups white wine 

½ pound unsalted butter 

¼ teaspoon kosher salt 

¾ teaspoon sherry vinegar

1. Using a medium sauce pot and the induction burner, add diced apples, rosemary leaves, and white wine into the pot and bring to a boil. 

2. Once it starts to boil, drop it to a simmer. Reduce by half. 

3. Next, using a blender, add the apple and rosemary mix and 1/4 cup of the wine reduction. Blend on medium high. 

4. While blending, slowly add the butter. Once all the butter has been added, season with  salt and sherry vinegar. 

5. Pour in a container. Use it right away or hold it in refrigerator for up to 1 week till needed. 

Sauteed Kale and Farro 

Serving: 4 

1 cup farro 

2 cups water 

1 Tablespoon kosher salt 

1 bunch kale 

2 each garlic cloves, thin sliced 

½ each large shallot, julienned 

2 Tablespoons vegetable oil 

¼ cup white wine 

1 Tablespoon unsalted butter 

1 Tablespoon lemon juice 

Salt and pepper to taste

1. In a medium sauce pot, boil 2 cups of water with 1 Tablespoon of salt. Once water comes to boil, add the farro, and cook for about 10 minutes.  

2. Then drop to a low simmer and cover with a lid. Cook for another 10 minutes. 3. Remove from heat with the lid still on. Let it sit for another 10 minutes.  

4. Pour farro onto a baking sheet to cool. Set aside for later. 

5. While the farro is cooling, remove stem from kale and rough chop the kale into bite size  pieces. Then wash the kale using cold water and dry using a spinner or colander.  Set aside. 

6. While kale is drying, thin slice the garlic cloves and julienne the shallots. Set aside. 

7. Using a large sauté pan, heat pan on medium heat. Add 2 Tablespoons of vegetable oil,  once you see a little smoke from the pan add the cooked farro, garlic and shallots. Cook for 2 minutes. 

8. Then add the kale, mix and cook for 1 minute. Add white wine, butter, and lemon juice, cook for 3 minutes.

9. Season with salt and pepper to taste. 

Fennel-Apple Relish 

Yield: 1 quart 

1 fennel bulb, diced small 

2 apples, diced small

1 celery rib, diced small 

1 cup rice vinegar 

1 cup white balsamic vinegar 

1 cup water 

¼ cup mirin 

¼ cup granulated sugar 

2 Tablespoons kosher salt 

1. First, using a medium sauce pot, bring vinegar, water, mirin, sugar, and salt to a boil. 

2. While waiting for the liquids to boil, small dice the fennel, apples, and celery. Then place in a mason jar. 

3. Once liquid is boiling, remove from the heat and pour liquid into the jar. 

4. Cover it with a lid, let it sit for at least 4 hours or overnight (for better results). 

Whiskey Gastrique 

Yield: ½ cup 

Ingredients 

1 cup apple vinegar 

1 cup sherry vinegar 

1 cup brown sugar 

4 Tablespoons whiskey of your choice 

1. Using a medium sauce pot, add both vinegar and brown sugar and bring to a boil. 

2. Once it starts to boil, drop it to a simmer. Reduce till you see a lot of foam forming. 

3. Next, remove from heat and mix in the whiskey. 

4. Pour into a container. Use immediately or leave in a dry room for up to 2 weeks.