Alaska Cod Santa Fe-Style Wrap
Alaska Cod Santa Fe-Style Wrap
Ingredients
- 2 medium avocados or 2 cups prepared guacamole
- 1 tbs fresh lime juice
- 1 tbs minced onion
- 1 tbs chipotle chile puree*
- 2 tbs low-fat mayonnaise
- 4 Alaska cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 tbs olive, canola, peanut or grapeseed oil
- 1 tsp mesquite or Mexican seasoning
- 4 flour tortillas (10- to 12-inch), warmed
- 4 large iceberg or Romaine lettuce leaves, torn or shredded
Directions
Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise; set aside.
Rinse any ice glaze from frozen Alaska cod fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and sprinkle with seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Cool slightly and break into large chunks.
To serve, layer about 1/2 cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.
*Canned chipotle chiles in adobo sauce, pureed.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Grilled Lingcod for One
Grilled Lingcod for One
Ingredients
- 1 4-ounce portion of lingcod
- Salt and pepper to taste
- 1 teaspoon olive oil
- 3/4 cup peanut potatoes (pre-roasted)
- 6 cherry tomatoes
- 10 stalks of asparagus
- 1/3 cup chicken stock
- 1 tablespoon butter
- 1/4 cup sweet onion compote
Directions
Season, oil, and grill lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in bowl and top with a serving of warm compote.
Sweet Onion Compote
- 4 pounds sweet onions, peeled & sliced 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1/2 tablespoon kosher salt
- 4 ounces salted butter
- 1/2 cup sherry vinegar
- 3 tablespoons chives, sliced
Heat butter in sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30–40 minutes. Deglaze with sherry vinegar and reduce about about 2/3 liquid until compote is a golden brown color. Cool and stir in chives.
Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.
Spring Green Alaska Cod-Potato Cakes
Spring Green Alaska Cod-Potato Cakes
Cod Cakes
- 1 lb Alaska Cod fillets, fresh, thawed or frozen
- 1 cup cooked instant mashed potatoes
- 1/2 cup chopped green onion
- 1 tbs each chopped fresh parsley and thyme leaves
- 2 garlic cloves, minced
- 1 egg, beaten
- Salt and pepper, to taste
- 2 tbs unsalted butter
- 2 tbs canola oil
Directions
Fill a large saute pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Stir together cod flakes, mashed potatoes, green onion, parsley, thyme, garlic and egg, just until blended. Season with salt and pepper. Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties. Heat butter/oil mixture in a pan over medium heat. Add cakes (in batches) and sauté until browned on both sides; keep warm.
Sauce
- 4 oz. goat cheese, crumbled
- 1/2 cup plain Greek yogurt (regular or non-fat)
- 1 tbs fresh lemon juice
- 1 tbs lemon zest
- 1 tbs minced green onion or chives
Blend together goat cheese, yogurt, lemon juice, zest and green onion to make sauce. Serve sauce with cakes.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
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