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IceMar Cod Roasted with Charmoula, Tahini Salad & Egg

Marinade:

1/2 cup (125 mL/30 g) Italian parsley leaves, packed
1/2 cup (125 mL/20 g) cilantro leaves and small stems, packed
1 Tbsp (15 mL/6 g) sweet paprika
1 tsp (5 mL/3g) ground cumin
1/4 tsp (1 mL/0.7 g) cayenne pepper
1/4 tsp (1 mL/0.8 g) ground cinnamon
1 tsp (5 mL/5 g) sea salt
4 cloves (12 g) garlic, smashed
1/2 cup (125 mL/100 g) extra-virgin olive oil
2 Tbsp (30 mL/18 g) lemon juice

6 6 oz (170 g) portions IceMar cod filet

Tahini salad:

1/4 cup (60 mL/80 g) tahini
1 Tbsp (15 mL/6 g) lemon juice
1/2 tsp (2.5 mL/2.5 g) sea salt
2 cup (500 mL/200 g) seeded, diced tomato
1 cup (250 mL/90 g) seeded, diced English cucumber
1 Tbsp (15 mL/2.5 g) dried mint

Gremolata:

1/4 cup (60 mL/15 g) coarsely chopped Italian parsley leaves
2 Tbsp (30 mL) minced, preserved lemon rind
1 clove (3 g) garlic, minced

6 runny, hard cooked eggs or onsen eggs
2 Tbsp (30 mL/21 g) pine nuts

For the marinade, combine all of the ingredients, except for the cod, in a food processor or blender. Pulse to form a coarse paste. Pour over the cod filets and turn them over to coat well in the marinade. Refrigerate, covered, for 30 minutes.

For the tahini salad: Mix the tahini with the lemon juice and salt until a smooth, thick paste is formed. Fold in the tomato, cucumber and mint. Cover and refrigerate.

For the gremolata, combine all the ingredients. Cover and refrigerate.

Remove the cod from the marinade and place on a baking sheet. Scoop the marinade over the top and broil until medium. Transfer to plates and sprinkle with the gremolata. Plate the egg and tahini salad. Sprinkle with the pine nuts and serve immediately.

Recipe courtesy of Karen Barnaby

From Our Family to Your Table

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