The Alaska Seafood Marketing Institute (ASMI) recently released the latest addition to their culinary library with a brand new recipe book titled
Menu Essentials. This beautifully designed resource provides operators with new ways to menu Alaska seafood with creative soups, sandwiches, salads, and small bites. Complete with stunning photography from acclaimed San Francisco photographer Noel Barnhurst, this recipe book is sure to inspire. Dishes incorporate a variety of Alaska seafood species into popular new menu ideas such as sliders, kebabs, and innovative soups and sandwiches.
Try this fresh and flavorful recipe for Oregano-Crusted Alaska Cod with Greek Quinoa Salad, featured in the new Menu Essentials recipe book:
Oregano-Crusted Alaska Cod with Greek Quinoa Salad
Serves 8
| Alaska Cod: |
|
| Alaska Cod (8 ea. 4 oz. portions) |
2 lbs. |
| Breadcrumbs, dried |
1/2 cup |
| Salt and pepper |
as needed |
| Canola or olive oil spray |
as needed |
| |
|
| Greek Quinoa Salad: |
|
| Yields: 4 1/2 cups |
|
| Quinoa |
3/4 cup |
| Water |
2 cups |
| Tomatoes, small dice |
2 ea. |
| English cucumber, small dice |
1/2 ea. |
Kalamata olives, cut in half
Garlic, minced
Oregano, fresh
Salt
Olive oil
Red wine vinegar
Italian parsley, finely chopped
Romaine lettuce leaves
Lemon juice, fresh
Fresh dill |
14 ea.
1 clove
1 Tbsp.
1 tsp.
3 Tbsp.
3 Tbsp.
1/4 cup
8-16 ea.
as needed
for garnish |
1) Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.
2) Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.
3) Salad: Mix together the cooled quinoa, tomato, cucumber, olives, garlic, oregano, salt, oil, vinegar, and parsley.
4) Cooking: Season fish with salt and pepper. Heat saut�� pan, spray with oil and saut�� fish until done, approximately 2 minutes per side.
5) Assembly: Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon juice. Garnish with dill sprigs.
The Menu Essentials recipe book is free of charge to industry professionals and can be ordered at www.alaskaseafood.org or by calling 800-806-2497.
For more recipes, prep tips and demo videos, visit the Alaska Seafood ProChef Website at www.ciaprochef.com/alaskaseafood.
