sauteed-cod-with-asparagus-sauce-and-fennel-102989.json

{
    "directions": [
        "Cut asparagus tips into 2-inch-long pieces; set aside. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper. (Sauce can be made 8 hours ahead. Cover and refrigerate.)",
        "Transfer sauce to medium saucepan. Bring sauce to simmer. Remove from heat. Cover to keep warm. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain.",
        "Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side.",
        "Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve."
    ],
    "ingredients": [
        "2 pounds asparagus, trimmed",
        "6 tablespoons (3/4 stick) unsalted butter",
        "6 6- to 7-ounce cod fillets",
        "2 teaspoons fennel seeds, coarsely chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Vegetable",
        "Saut\u00e9",
        "Low Carb",
        "Quick & Easy",
        "Cod",
        "Asparagus",
        "Spring"
    ],
    "title": "Sauteed Cod with Asparagus Sauce and Fennel",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-cod-with-asparagus-sauce-and-fennel-102989"
}