Ingredients
- Kale Pesto Sauce:
- 3 cups 3 cups loosely packed kale leaves
- 1/2 cup 1/2 cup toasted macadamia nuts (any nuts will do)
- 4 4 garlic cloves
- 1/4 cup 1/4 cup parmesan reggiano
- 1/4 teaspoon 1/4 teaspoon kosher salt
- Juice and zest of 1 lemon
- 1/2 cup 1/2 cup grapeseed or olive oil
- 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
- 4 4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen
Servings:
Units:
Instructions
- Kale Pesto: Trim and cut kale from stem and center rib; place in blender. To toast the nuts, place in saut pan over medium heat. Cook until
- nuts are brown and toasty, shaking the pan every so often. Place toasted nuts, garlic, cheese, salt, lemon zest and 1 tablespoon lemon
- juice in blender. Puree; slowly drizzle oil into mixture until it is as smooth as you like it. Season to taste.
- Tomato Jam: Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
- Cod: Preheat oven to 450F. Rinse frozen Alaska Cod under cold water to remove any ice glaze; pat dry with paper towel. Rub 1 tablespoon of
- pesto onto each fillet, reserving about 2 tablespoons pesto. Place seafood on spray-coated pan or foil-lined baking sheet and roast for 12
- to 15 minutes for frozen cod or 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, top with reserved pesto and a dollop of tomato jam.
Recipe Notes
Recipe by Alaska Chef Erik Slater: Pesto and fish seem like they were made for each other. Pesto is such simple sauce that can
Share this Recipe
