Executive Chef Jay Groten graduated from the Culinary Institute of America in New York. His talent gave him the opportunity to travel and work at various locations across the country. Eventually he returned to New England to refine his craft at restaurants including the Max Group, Bricco’s, Grants, Sigs, and the Straight Wharf. Prior to coming to the Captain Daniel Packer Inne in downtown Mystic, he spent the last seven years as Executive Chef at Gabrielle’s in Centerbrook. His broad experience is infused into his cuisine, with unique styles and techniques.

PAN ROASTED COD

Ingredients

Four 6-ounce pieces of cod

2 bunches of rainbow Swiss chard

Two 28 ounce cans of whole plum tomatoes, crushed

1 large sweet onion, sliced

½ cup sliced garlic

½ cup sliced green olives

½ cup capers

½ cup white wine

¾ cup lime juice

½ cup sugar

¼ cup Sambal chili paste

½ cup water

Salt and pepper to taste

Directions

1. Sweat onions and garlic in a pot.

2. Add wine, lime juice, sugar, Sambal, water, tomatoes, capers and olives.

3. Simmer sauce on low heat for 20 minutes, then taste and adjust seasoning as necessary.

4. Clean Swiss chard, remove leaves from stem and tear into smaller pieces.

5. Season cod with salt and pepper and sear in a hot pan, flesh side down, until golden on the edges.

6. Without flipping, place cod into the oven (475 degrees) and cook until desired, usually 3-5 minutes.

7. In a hot pan with oil, place Swiss chard until just wilted.

8. Divide Swiss chard into four bowls.

9. Remove cod from pan and flip to serve with flesh side up, on top of Swiss chard.

10. Spoon sauce over cod and enjoy.

Captain Daniel Packer Inne

32 Water Street, Mystic

860-536-3555 * danielpacker.com