Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7271/

Crispy Alaska Cod with Greek Pesto

Customer Rating: Recipe Rated Four and a Half Stars

1 Ratings    1 Comment

Yield: 4 servings

Preparation Time: 15 min; Cook Time: 10 min

Ingredients

Pesto:
4 ounces fresh spinach leaves, de-stemmed
1 teaspoon dried oregano
2 Tablespoons fresh oregano leaves, plus sprigs for garnish
2 teaspoons minced garlic
3 Tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
1/2 cup Feta cheese, crumbled
4 ounces red bell pepper, finely chopped
Crispy Alaska Cod:
1/2 cup panko or fine bread crumbs
1 Tablespoon cornmeal
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons lemon pepper seasoning
2 Tablespoons butter, softened
4 Alaska Cod fillets (4 to 6 ounces each) fresh, thawed or frozen
Olive oil
2 Tablespoons fresh lemon juice

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 463
Calories From Fat: 261
Total Fat: 29g
Saturated Fat: 9g
Cholesterol: 84mg
Sodium: 652mg
Total Carbohydrates: 18.5g
Dietary Fiber: 2.5g
Protein: 32g

590 mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Prepare pesto by placing spinach, dried and fresh oregano, garlic, olive oil, vinegar and black pepper in a food processor; pulse gently until coarsely minced. Remove from food processor to a bowl and stir in the Feta cheese and red bell pepper; set aside.

Preheat broiler oven to 450 degrees F.

In a small bowl, mix the panko, cornmeal, oregano, garlic powder, lemon pepper and butter to make a paste.

Heat a large, heavy skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fillets generously with olive oil. Place cod in heated skillet and cook, uncovered, until lightly browned, moving fillets gently and adding small amounts of oil as needed to keep fillets from sticking. Without turning fillets over, cook 3/4 of the way through, about 5 to 6 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish.

Remove fillets from skillet and place in a large baking pan, browned-side down. Pat fillet tops dry with paper towel. Brush generously with lemon juice, then spread with panko/butter mixture. Place fillets in broiler and cook until the coating is crispy, about 2 to 4 minutes. Cook just until fish is opaque throughout.

To serve, top with a generous dollop of pesto and garnish with fresh oregano.

Cook's Tip:
Depending on the saltiness of your Feta, you may need to add additional salt to the pesto.

Recipes and Images provided by Alaska Seafood

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars

Jim San Francisco, CA

“Loved it!”

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7271/

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