Flambeed Cod Liver
If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.
- 1 (1 pound, 5 ounce) piece of cod liver
- 1 cup orange juice
- 1/2 cup raisins
- 1/2 cup Grand Marnier
Place cod liver in a medium bowl; add orange juice and let stand 10 minutes. Place raisins and Grand Marnier in a small bowl; set aside.
Heat a large nonstick skillet over medium-high heat. Drain cod liver and pat dry. Add liver to skillet and cook, turning once, about 1 minute per side. Add raisin mixture to skillet and carefully ignite to flambee. Cook until flame dies out; remove from heat and serve.