Dukkah Crusted Alaskan Cod
If you don't particularly like "fishier" fish (like non-seafood lovers can find salmon to be) then you should give Alaskan cod a try. It's not at all fishy or oily, and it absorbs any flavors you pair with it. This cod has a dukkah crust on top accompanied by cannellini beans, fried sage, dried rose peddles, and a honey ginger lime sauce. What is dukkah? Dukkah is a Egyptian condiment made of nuts, spices, and herbs, and it is usually used as a dip for bread along with olive oil. Instead of dunking bread in the dukkah, I dunked the skin side of the cod fillet into this nutty spice blend and placed it into the oven at 450. This allows for a crunchy crust to form on the cod that tastes so dope. The beans add another kind of protein and texture, but the sauce, the sauce is what really brings it all together. With the brightness and citrus of fresh squeezed lime juice, grated ginger, minced garlic, and local honey, this dish is perfect for spring.
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes
The Goods:
2 4oz Alaskan cod fillets
2 tbsp EVOO
1 tbsp butter
4 tbsp of dukkah
2 cups of canned cannelloni beans
1 sprig of fresh sage
kosher salt
The Sauce:
1/2 cup EVOO
Juice of 2 limes
2 tbsp of honey
2 tsp grated ginger
2 tsp miso paste
kosher salt
The Method:
In a small stainless steel bowl, mix together all ingredients for the sauce with a whisk. Set aside.
Preheat oven to 450.
In an oven-safe eight inch sauté pan add EVOO and turn on high.
Season each cod fillet well with kosher salt. Coat the skin side of the cod with the dukkah.
Once pan is hot, place the fillets flesh side down and let a crust form. Add a few sage leaves and place in the oven for about five minutes.
While the fish is in the oven, in a separate pan, add EVOO and butter. Turn burner on high. Once warm, throw beans in and toss until warm. Season with salt to taste.
Pull cod out of the oven and set aside. Place your fillets on top of the beans. Finish with dry rose petals and lime zest.
