Best Roasted Alaska Cod With Kale Pesto And Tomato Jam Recipes

Alaska Cod Acqua Pazza image

Provided by Food Network

Time 25m

Yield 4

Number Of Ingredients 14

4 each Alaska cod, skinless 4oz fillets
¾ tsp Salt, kosher
1 tsp Pepper, black, ground
1 each Lemon, juiced
2 Tbsp Oil, olive-vegetable Blend
2 each Squash, yellow, diced
2 each Zucchini, green, diced
4 cloves Garlic, sliced
1 tsp Red pepper flakes, crushed
4 each Tomatoes, diced
3 oz Sherry, dry
1 pint Tomato juice, low sodium
1 bunch Parsley, fresh, leaves
2 cups Croutons, whole wheat toasted baguettes

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 image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4

Number Of Ingredients 21

1½ pounds wild Alaska Cod fillets
12 small (4 to 6-inch) corn tortillas, warmed*
6 lettuce leaves, torn in half
1 cup high-quality, store-bought salsa fresca
1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole
Lime wedges, for serving
2½ Tablespoons cumin seeds
3 jalapeno chiles, stemmed and cut in half
2 cloves garlic
1 teaspoon salt
1 Tablespoon freshly ground black pepper
¼ cup freshly squeezed lime juice
1 large bunch cilantro
½ cup extra virgin olive oil
5 ripe avocados, preferably California Hass
6 Tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded, and finely diced
3 Tablespoons freshly squeezed lime juice
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

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