Ingredients
- 1 pound 1 pound Alaska Cod fillets, fresh, thawed or frozen
- 2 2 egg whites, beaten
- 2 Tablespoons 2 Tablespoons chopped fresh cilantro
- 2 teaspoons 2 teaspoons fish sauce
- 1 teaspoon 1 teaspoon fresh lime juice
- 2 teaspoons 2 teaspoons minced shallots
- 1/2 teaspoon 1/2 teaspoon red pepper flakes
- 1/2 teaspoon 1/2 teaspoon anchovy paste
- 12 slices 12 slices (1/2-inch thick) narrow baguette
- Peanut or canola oil, for frying
- 1 cup 1 cup sweet chili sauce, if desired
Servings:
Units:
Instructions
- Fill a large saut pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under
- cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5
- minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood
- is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- Mix together cod flakes, egg whites, cilantro, fish sauce, lime juice, shallots, pepper flakes and anchovy paste. Spread and press about
- one tablespoon cod mixture onto the entire top surface of each baguette slice. Heat about 1/4 inch of oil in a large nonstick heavy pan
- over medium-high heat. In batches, fry bread slices, cod side down, for 1 to 2 minutes, until thoroughly cooked. Turn toasts over and brown
- bottom side lightly. Serve toasts with chili sauce, if desired.
- Variation: Alaska Cod can be poached, steamed, baked or sauted until opaque throughout; cool slightly before breaking into small flakes.
- Nutrients per serving: 214 calories, 7g total fat, 1g saturated fat, 30% calories from fat, 52.5mg cholesterol, 24g protein, 13.5g
- carbohydrate, 1.5g fiber, 38mg sodium, 564.5mg calcium and 320mg omega-3 fatty acids.
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