ROASTED ALASKA COD WITH KALE PESTO AND TOMATO JAM
Most Americans fall short of eating the 8 ounces of seafood per week recommended in the dietary guidelines. However, fish is chock-full of good-for-you nutrients, most notably Omega-3 fats, protein, selenium, iron, zinc and B vitamins like niacin, B-6, and B-12. Here's a timesaving tip: You don?t have to defrost fish before cooking it -- you can cook it straight from the freezer. Just be sure to rinse the frozen fish pieces under cold water to get rid of the ice glaze, then pat them dry with a paper towel. This recipe showcases cod cooked from frozen.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the kale pesto: Put the kale leaves in the blender. Put the nuts in a skillet over medium heat and cook, shaking the pan every so often, until brown and toasty. Put the toasted nuts, cheese, garlic, lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon salt in the blender. Puree; slowly drizzle oil into the mixture until it is as smooth as you like it. Season to taste.
- For the tomato jam: Simmer the brown sugar, vinegar, honey, tomatoes and shallot in a pan over medium-low heat until it becomes jam-like, 20 to 30 minutes. Puree, if desired; keep warm.
- For the cod: Meanwhile, preheat the oven to 450 degrees F. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto. Place the cod on a foil-lined baking sheet and roast until opaque throughout, 12 to 15 minutes for frozen cod or 10 minutes for fresh.
- Top fillets with the reserved pesto and dollops of tomato jam.
Nutrition Facts : Calories 176, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 440 milligrams, Carbohydrate 22 grams, Fiber 0.5 grams, Protein 25 grams
ALASKA COD ACQUA PAZZA
Steps:
- 1. Preheat grill or griddle pan.
- 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
- 3. Grill approximately 2-3 minutes each side until done.
- 4. Heat sauté pan on high heat.
- 5. Add remaining oil, squash and zucchini.
- 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
- 7. Toss gently and add sherry.
- 8. Turn off heat and add tomato juice.
- 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.
BORDER GRILL GRILLED ALASKA COD TACOS
Steps:
- Makes 3 cups, or 6 appetizer servings
- For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
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