Cape Cod ‘By Way of Alaska’

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Cape Cod Marinade:
12 oz. orange juice concentrate
5 oz. water
2 oz. parsley stems, chopped
4 oz. vegetable oil
1 Tbsp. garlic, fresh, minced
4 tsp. Kosher salt

Poached Alaska Cod:
4 lbs. Alaska Cod fillets, 4 to 5 oz. ea.
24 oz. Cape Cod Marinade

Cranberry-Orange Salad:
16 oz. oranges, peeled, segmented
10 oz. cranberries, dried
6 oz. fennel, shaved
4 oz. arugula
½ cup dill, fresh    

Cranberry Vinaigrette:
4 ½ oz. vegetable oil                                                          
3 oz. cranberry juice concentrate                                  
2 oz. rice vinegar                                                          
2 oz. cranberries, frozen                                              
½ oz. ginger, fresh, minced                                              
Kosher salt, to taste

1 ea. poached Alaska Cod fillet
1 ea. brioche bun              
3 oz. Cranberry-Orange Salad  
1 oz. Cranberry Vinaigrette


Cape Cod Marinade:

  1. Combine all ingredients in a food processor. Pulse to finely chop parsley. Run food processor for an additional 30 seconds to combine. Yield: approx. 24 oz.

Poached Alaska Cod:

  1. Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
  2. After 2 to 12 hours, drain cod. Reserve marinade.
  3. Place cod fillets in a single layer in 2" baking or hotel pan(s).
  4. Pour enough marinade over fish to just cover, adding water or white wine if necessary.
  5. Poach cod for 8 minutes, or until internal temperature reaches 145°F.
  6. Gently remove fish from baking pan(s) and place on a sheet pan to cool. Refrigerate. Discard poaching liquid.

Cranberry-Orange Salad:

  1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 36 oz.

Cranberry Vinaigrette:

  1. Combine all ingredients in a blender. Pulse blender to purée frozen cranberries. Bend for 30 additional seconds to emulsify dressing.
  2. Season to taste with kosher salt.
  3. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.


  1. Place poached cod fillet on a pie plate in hot oven and reheat for 2 minutes.
  2. Open bun and toast on the griddle or under the broiler.
  3. Toss salad in a small stainless steel bowl with vinaigrette.
  4. Assemble each sandwich in this order: Place cod fillet on toasted bun bottom. Arrange dressed salad on top of cod fillet. Lean bun crown against salad.