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Cape Cod By Way of Alaska

Cape Cod By Way of Alaska
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Servings
12
Servings
12
Cape Cod By Way of Alaska
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
12
Servings
12
Instructions
  1. Cape Cod Marinade:
  2. Combine all ingredients in a food processor. Pulse to finely chop parsley. Run food processor for an additional 30 seconds to combine.
  3. Yield: approx. 24 oz.
  4. Poached Alaska Cod:
  5. Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
  6. After 2 to 12 hours, drain cod. Reserve marinade.
  7. Place cod fillets in a single layer in 2 baking or hotel pan(s).
  8. Pour enough marinade over fish to just cover, adding water or white wine if necessary.
  9. Poach cod for 8 minutes, or until internal temperature reaches 145F.
  10. Gently remove fish from baking pan(s) and place on a sheet pan to cool. Refrigerate. Discard poaching liquid.
  11. Cranberry-Orange Salad:
  12. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 36 oz.
  13. Cranberry Vinaigrette:
  14. Combine all ingredients in a blender. Pulse blender to pure frozen cranberries. Bend for 30 additional seconds to emulsify dressing.
  15. Season to taste with kosher salt.
  16. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.
  17. Assembly:
  18. Place poached cod fillet on a pie plate in hot oven and reheat for 2 minutes.
  19. Open bun and toast on the griddle or under the broiler.
  20. Toss salad in a small stainless steel bowl with vinaigrette.
  21. Assemble each sandwich in this order: Place cod fillet on toasted bun bottom. Arrange dressed salad on top of cod fillet. Lean bun crown
  22. against salad.
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