Apr 10th, 2014
Wild caught and coming all the way from Iceland, this fish is lean with large flakes and a tender-firm texture. Also known as Atlantic Cod, it’s mild in flavor and a little sweeter than Pacific Cod. It is less firm and less sweet tasting compared to Haddock and is comparable to Halibut. The best way to prepare this fish is by baking, broiling, sauteing or steaming.
Poached Icelandic Cod with Ginger & Scallion Salad
Four 6-8 oz Icelandic Cod Fillets, thick cut if possible
4 cups of water for poaching
1/2 tablespoon of fresh ginger, crushed
1/4 tablespoon of olive oil
2-4 sprigs of fresh cilantro
1 garlic clove, crushed
4-6 scallions, white parts
1 bunch of scallions, green parts, slicked
1 tablespoon of fresh ginger, slicked into thin strips
soy sauce and peanut or sesame oi (use desired amount)
Combine water, cilantro, ginger, garlic, scallion bottoms and olive oil in a large sauce pan and bring to a low boil. Reduce heat to low and allow ingredients to combine for about 10 minutes.
Place fish in poaching liquid for 6-10 minutes or until fish is cooked through. Remove each fillet from liquid and place in a serving bowl.
In a small bowl, toss together scallions, ginger and a little soy sauce. Place salad on top of poached fish. Lightly heat peanut oil and drizzle over salad and fish. Serve with brown rice or noodles.