Ingredients
- Alaska Cod:
- 2 lbs. 2 lbs. Alaska Cod, cut into 4 oz. portions
- Oregano Crust:
- 1 Tbsp. 1 Tbsp. cumin, ground
- 3 Tbsp. 3 Tbsp. oregano
- 1 Tbsp. 1 Tbsp. chile flakes, dried
- 1 1/2 tsp. 1 1/2 tsp. salt
- 3/4 tsp. 3/4 tsp. black pepper
- 3 Tbsp. 3 Tbsp. canola or olive oil
- Spicy Cole Slaw*: (yields: 3 cups)
- 16 oz. 16 oz. green cabbage, julienned
- 4 oz. 4 oz. red bell pepper, julienned
- 1 ea. 1 ea. red jalapeo, julienned
- 6 ea. 6 ea. green onions, thinly sliced
- 1/2 cup 1/2 cup cilantro, chopped
- 1/4 cup 1/4 cup lime juice, fresh
- 1 cup 1 cup cider vinegar
- 3/4 cup 3/4 cup sugar
- 1 tsp. 1 tsp. salt
- Chile flakes, to taste
- Assembly:
- 8 8 crusty rolls, cut in half, with a bit of soft center removed
- 1 cup 1 cup guacamole, prepared
- 1/2 cup 1/2 cup black beans
- Juice from 1 lime, fresh
- Spicy Cole Slaw
- Cilantro sprigs for garnish
Servings:
Units:
Instructions
- Alaska Cod: Mix together the cumin, oregano, chile flakes, salt and pepper. Press the spice mixture onto the cod. Heat the oil in a saut
- pan and cook fish until done, about 4 minutes per side.
- Spicy Cole Slaw: Toss cabbage, bell pepper, jalapeo, onions, cilantro and lime juice together in a bowl. Heat vinegar and sugar together
- in a small saucepan; add salt. Stir until sugar is dissolved then pour over the cabbage mixture. Stir together adjusting spiciness with
- chile flakes, if needed.
- Assembly: Spread 2 Tbsp. of guacamole on bottom half of a crusty roll; top with 1 Tbsp. of black beans. Place the warm cod on the beans
- and sprinkle with approximately 1/2 tsp. lime juice. Place 1/3 cup of Spicy Cole Slaw on the fish and garnish with a cilantro sprig. Cover
- with the top of the roll.
- *Substitute prepared cole slaw with vinaigrette dressing. To increase spiciness, add a julienned jalapeo.
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