Pan-roasted Tequila-Lime Cod

Ingredients

• 2 servings pepper black freshly ground
• 12 ounce filets 
• 2 tablespoons cilantro leaves fresh chopped
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil extra-virgin
• 2 servings sea salt 
• 1 small serrano chile seeded chopped
• 2 tablespoons tequila 

Equipment

• frying pan
• oven

Directions

1. Pat fillets dry, and sprinkle lightly with salt and pepper.
2. Heat oil in a cast iron or oven-safe skillet over high heat. Sear cod on one side 2 to 3 minutes.
3. Remove from heat, and pour tequila into the pan. Swirl tequila around the fish, and quickly light liquid with a long match or lighter. Allow to flame 10 seconds.
4. Turn the fillets over, and sprinkle with lime juice and serrano chile. Roast at 425 for 6 to 8 minutes or until flaky and opaque.
5. Remove from oven, and sprinkle with cilantro.
6. Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Drylands Estate Sauvignon Blanc, 2004, Marlborough, New Zealand ($18), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.