Tuesday, April 19, 2011
tortilla-crusted cod cakes with garlic-ed asparagus
Adapted from myrecipes.com
Crunchy and healthy cod cakes? Yes please! As I said, I'm leaning toward eating more seafood and vegetarian protein as opposed to turning to steak and chicken every night. These cakes are my attempt at following through, and they worked out well. I will say one thing, these cakes are very fragrant when they cook. If you've ever smelled calamari while it was cooking, this smells similar. It's not fishy, just fragrant, so keep a door open!
1 medium red onion, chopped
1 bunch fresh cilantro, chopped
4 T olive oil
1 large jalapeno, chopped finely
1 1/2 lbs cod fillet
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1 cup finely crushed tortilla chips
3 lemon slices
Heat oven to 350 degrees. Heat ovenproof skilled with 1 T oil, add onion, cilantro, and jalapeno and cook until softened. Pulse the co, egg, salt, pepper, and onion mixture in food processor until combined, but not pureed. Form 6 large cod cakes. Coat each with tortilla chips. Heat skilled with 1 T oil over medium heat, and add the cakes and cook until golden brown, 3 mintues per side. Transfer to baking sheet and bake until cooked through, about 10 minutes. Serve with lemon slices, to be squeezed over the cakes just before eating.
Saute one bunch of asparagus in 3 cloves of minced garlic, 1 T olive oil, pinch of salt and pepper.