Roasted Alaska Cod With Kale Pesto And Tomato Jam Recipes

Steps:

• 1. Preheat grill or griddle pan.
• 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
• 3. Grill approximately 2-3 minutes each side until done.
• 4. Heat sauté pan on high heat.
• 5. Add remaining oil, squash and zucchini.
• 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
• 7. Toss gently and add sherry.
• 8. Turn off heat and add tomato juice.
• 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.

Steps:

• Makes 3 cups, or 6 appetizer servings
• For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com