Last weekend, we had a family bbq potluck get together, and my aunt (in addition to an awesome blueberry pie) brought currants. I’d had black currant jam before, but I’d never tried a fresh currant. It was delicious…almost like a cross between a blueberry (texture and some sweetness) and a cranberry (tartness). Anyway, she sent us home with a bunch, and tonight, we are using them as a featured ingredient!
We served this with Root Vegetable Fritters (recipe coming soon), but it would also go well with a long grain wild rice and Roasted Asparagus or Brussels Sprouts! Also, give this sauce a try over grilled pork…or even (oddly enough) pound cake with a little whipped cream!
Time: 20 Minutes
- Cod fillets (6 oz makes for a good portion)
- Pick your currants off the stems, and put them into a sauce pan with a little water. Simmer for a bit until the currants become tender and “mashable.”
- Line a broiling pan with some foil, give the foil a quick oil spray, and place your cod fillets atop.
- Turn your broiler to high, give the cod a quick oil spray on top, and place the cod under it. Let this cook until it is at least 145 degrees F and flakes easily with a fork. We had a thick cod fillet, so it took us about 12 minutes.
- While your cod broils (maybe about 5 minutes before it’s done), add some honey to your sauce pan, and let it cook down.
- Plate, devour, and enjoy!