Pan-Seared Cod with Kentucky Bourbon

Name: Pan-Seared Cod with Kentucky Bourbon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Ingredients: 2 cod fillets (~4 oz each); 1 TB butter; 1/2 TB olive oil; 1 tsp salt; 1/4 cup balsamic vinegar; 1/4 cup bourbon; 1/4 cup honey OR sorghum syrup; diced green onion, parsley, and or basil to serve (optional)

Original Post: March 26, 2017 Updated: April 15, 2019 By Sarah 31 Comments

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This Pan-Seared Cod with Kentucky Bourbon features flaky white cod topped with a sweet bourbon sauce. And it’s ready in about 15 minutes!

Years ago, long before I happily devoured seafood day after day, I ordered a bourbon-glazed fish at a restaurant… and was AMAZED.

That happy day, I discovered that bourbon and seafood are a fantabulously delicious combination, and I wanted more!

This Kentucky Bourbon Pan-Seared Cod is perfect for a fancy-schmancy date night and bourbon-filled Derby Day parties, but is so quick, easy, and delicious that you could make it for a weeknight dinner too!

Is All Cod Sustainably Sourced?

No.

Look for cod from Alaska.

Alaska’s pristine waters have a healthy supply of cod, and are generally sustainably caught.

If you can’t find Alaska cod, stick with other wild Pacific cod or farmed Atlantic cod.

Avoid wild Atlantic cod, because these cod have been over-fished and are currently on the Seafood Watch’s avoid list.

How to Make a Gastrique

For this decadent Kentucky Bourbon Pan-Seared Cod, you’re going to need bourbon, honey, balsamic vinegar, a little butter and olive oil, and a few fresh herbs.

Oh, and cod. Don’t forget the cod!

Fist, gather all the ingredients for your “gastrique.”

Gastrique is a French word that means… ‘extra super-duper-fancy-pants sauce,’ — I believe that’s a direct translation.

Don’t quote me.

Combine the bourbon and balsamic, and set it aside (but within arm’s reach).

Pour the honey into a small saucepan over medium heat, and it should start bubbling within 1-2 minutes. Once the bubbles start, stir it with a wooden spoon until the honey turns a dark amber color.

As soon as– and I do mean AS SOON AS– the honey darkens, grab the bourbon-balsamic mixture and, standing as far back from the pan as possible to avoid getting splashed, pour the mixture in.

Continue stirring for another couple of minutes, until the sauce starts to thicken.

Does it Matter What Kind of Pan I Use?

Ideally, use a heavy pan to pan-sear.

A heavy pan will help evenly distribute the heat.

My favorite pan is the Lodge 10″ cast iron skillet when cooking for two, or the Lodge 12″ cast iron skillet when cooking for four or five.

How to Pan-Sear Cod

Since cod takes a little longer to sear than a thinner fish would, I like to use both butter and olive oil when I’m searing it.

That way, the butter doesn’t brown as quickly and the oil doesn’t start smoking. Heat your butter and oil in a heavy bottom pan over medium-high heat.

Once the pan is hot, add the fish, and leave it alone! Let it cook for about four minutes, and then flip and let it finish cooking!

Need more help? Check out this tutorial on How to Pan-Sear Fish.

Drizzle the seared cod with your bourbon gastrique, and top everything off with some fresh herbs.

Serve it right away, and savor each bite of this decadently rich fish dinner!

Kentucky Bourbon Seared Cod with Fresh Herbs

Pan-Seared Cod with Kentucky Bourbon

Want more COD recipe ideas? Try these:

Want more BOURBON recipe ideas? Try these: