Alaskan cod with cocoa butter beurre blanc

Prep: 10 minutes

Cook: 10 minutes

Makes: 4 servings

Adapted from a recipe by Katrina Markoff of Vosges Haut Chocolat.

4 fillets (6 ounces each) Alaskan cod

Salt and pepper

1 tablespoon cocoa butter chips

Mushrooms and kale

1 tablespoon cocoa butter chips

8 ounces oyster or shiitake mushrooms, washed, trimmed

Salt and pepper

1 package (5 ounces) baby kale

Cocoa butter beurre blanc (see recipe)

2 tablespoons cocoa nibs

½ cup coarsely chopped hazelnuts, toasted

1. Season cod with salt and pepper. Melt cocoa butter chips in a heavy bottom pan over high heat. Add cod fillets, presentation side down; sear on high heat until a crust forms, about 2 minutes. Flip cod; remove pan from heat while preparing vegetables.

2. For the mushrooms and kale, heat a skillet until very hot. Add cocoa butter; let it melt. Season mushrooms with salt and pepper; add to skillet. Cook, pressing down, until golden. Toss kale on top of mushrooms; allow to wilt.

3. Place cod fillets on warm plates with mushrooms and kale, drizzle with cocoa butter beurre blanc, and garnish with cocoa nibs. Serve immediately.

Nutrition information per serving: 725 calories, 54 g fat, 32 g saturated fat, 65 mg cholesterol, 27 g carbohydrates, 22 g sugar, 32 g protein, 125 mg sodium, 3 g fiber