Cod Recipes

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Ingredients

Sauce

4 ounces goat cheese, crumbled

½ cup plain Greek yogurt (regular or non-fat)

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon minced green onion or chives

Cod Cakes

1 pound Alaska cod filets, fresh, thawed, or frozen

1 cup cooked instant mashed potatoes

½ cup chopped green onion

1 tablespoons each fresh parsley and thyme leaves, chopped

2 garlic cloves, minced

1 egg, beaten

Salt and pepper, to taste

2 tablespoons unsalted butter

2 tablespoons canola oil

Directions

Sauce

1. Blend together the goat cheese, yogurt, lemon juice, zest, and green onion to make the sauce.
2. Serve sauce with cod cakes.

Cod Cakes

1. Fill a large sauté pan or stockpot with enough water to cover the cod filets; bring the water to a simmer.
2. Rinse any ice glaze from frozen Alaska cod filets under cold water.
3. Once the water is simmering, turn off the heat and gently add the cod; return heat to a simmer.
4. Once simmering again, cover the pan tightly and cook for 4 to 5 minutes for frozen seafood, or 2 minutes for fresh/thawed fish.
5. Turn off the heat and let the cod rest in liquid for 5 minutes, or until the seafood is opaque throughout.
6. Remove cod from water; cool slightly and flake into small pieces.
7. Stir together the cooked cod flakes, mashed potatoes, green onion, parsley, thyme, garlic, and egg, just until blended. Season the mixture with salt and pepper to taste.
8. Divide the mixture into ¼ cup portions; flatten each portion into 3-inch diameter patties.
9. Heat butter and oil in a pan over medium heat, mixing while heating.
10. Add the cakes (in batches) and sauté until browned on both sides; keep warm.

Photo and recipe credit: The Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

2 medium avocados or 2 cups prepared guacamole

1 tablespoons fresh lime juice

1 tablespoons minced onion

1 tablespoons chipotle chile puree (canned chipotle chiles in adobo sauce, pureed)

2 tablespoons low-fat mayonnaise

4 Alaska cod fillets (4–6 ounces each), fresh, thawed or frozen

1 tablespoon olive, canola, peanut or grapeseed oil

1 teaspoon mesquite or Mexican seasoning

4 flour tortillas (10- to 12-inch), warmed

4 large iceberg or Romaine lettuce leaves, torn or shredded

Directions

1. Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise. Set aside.
2. Rinse any ice glaze from frozen Alaska cod fillets under cold water and pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the fillets with oil. Place fillets in the heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with seasoning. Cover the pan tightly and reduce heat to medium. Cook for an additional 2 to 5 minutes. Cook just until the fish is opaque throughout. Cool slightly and break into large chunks.
4. To serve, layer about ½ 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.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Lingcod

1 4-ounce portion of lingcod

Salt and pepper to taste

1 teaspoon olive oil

6 cherry tomatoes

10 stalks of asparagus

⅓ cup chicken stock

1 tablespoon butter

¼ cup sweet onion compote

Sweet Onion Compote

4 pounds sweet onions, peeled and sliced

1 tablespoon dried thyme

1 tablespoon garlic powder

½ tablespoon kosher salt

4 ounces salted butter

½ cup sherry vinegar

3 tablespoons chives, sliced

Directions

1. Season, oil, and grill the lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add the 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 a bowl and top with a serving of warm compote.
2. Heat butter in a 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 to 40 minutes. Deglaze with sherry vinegar and reduce about ⅔ 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.

Ingredients

Olive oil, splash

1 large onion, finely chopped

1 ½ pound roma tomatoes, coarsely chopped

1 large mango, peeled, pitted, and diced

1 tablespoon fresh ginger, finely chopped

1 ½ pound haddock or cod loin, cut into large chunks

Juice from 1 lemon

Salt, cayenne pepper, and cinnamon, to taste

Directions

1. Heat olive oil in a large frying pan over medium heat.
2. Cook onions, stirring often, until softened (about 5 minutes).
3. Stir in tomato, mango, ginger, salt, cayenne, and cinnamon. Cook over medium-high heat for 5 minutes.
4. Arrange fish chunks on top of sauce and sprinkle with lemon juice. Reduce heat to medium. Cover the pan with a tight fitting lid. Cook for about 10 minutes; until the fish is opaque but not overcooked.
5. Serve immediately with rice, couscous, or polenta.

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