Thai Chili Cod

I'm dying over here.  Good, fresh fish from the Pacific is A-mazing.  Fresh Black Cod - so good, I barely had to do anything to it.  But I did.  First a marinade in a little soy and red curry paste.  Then I sautéed 3 thai chilies, some lemongrass, thai ginger (grated), finely chopped garlic and a bit more of the curry paste and soy for a few minutes.  I then seared the fish skin side up, flipped it over and added a splash of white wine and a little water.  Threw it under the broiler for a few minutes and a miracle was born.  The buttery texture of this fish went so well with a simple butter lettuce salad.  I could eat this 3 meals a day.  No lie.

 Marinate for 30 - 60 minutes

 Leave chilies whole for a milder taste, or slice one side for some heat.  I would not recommend dicing these peppers - they are HOT!