Ingredients
- Tomato Jam:
- 3 3 vine-ripe tomatoes, chopped
- 1/2 1/2 shallot, chopped
- 1/3 cup 1/3 cup brown sugar
- 1 Tablespoon 1 Tablespoon balsamic vinegar
- 1 Tablespoon 1 Tablespoon honey
- Pea Puree:
- 2 cups 2 cups IQF frozen peas
- 3 cups 3 cups chicken or vegetable stock
- 2 Tablespoons 2 Tablespoons whole or non-fat milk
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon unsalted butter
- Alaska Cod:
- 4 4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen
- 24 oz. 24 oz. IPA beer (or any beer)
- 1/2 teaspoon 1/2 teaspoon kosher salt
Servings:
Units:
Instructions
- Jam: Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
- Pea puree: Bring peas and 3 cups stock to a simmer. Cook until peas are just tender. Strain, reserving 2 tablespoons of stock. Place peas
- in blender; add reserved stock, milk, salt and butter. Puree on high until smooth, adding more liquid if needed. Season to taste and keep
- warm.
- Add IPA to a large pan and simmer. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and add cod to IPA,
- skin side down. Return heat to a simmer (IPA should simmer, not boil). Once simmering, cover the pan tightly and cook 4 to 5 minutes for
- frozen cod or 2 minutes for fresh/thawed fish. Turn off the heat and let the fish rest in liquid for 5 minutes, or until opaque throughout.
- Remove cod from pan; baste with a little of the warm beer to amp up the hops/beer flavor in the fish.
- To serve, divide pea puree between 4 plates. Top with a cod fillet and drizzle with tomato jam.
Recipe Notes
Recipe by Chef Erik Slater. IPAs and big fish rule the Last Frontier. Whether youre catching or eating, fish and
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