TORTILLA-CRUSTED COD CAKES
(March 2006 Real Simple Recipe)
1 medium red onion
1 bunch fresh cilantro
3 Tbsp olive oil
1 jalapeño pepper, seeded & finely chopped
1 1/4 lb. cod fillet
1 egg
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup finely crushed tortilla chips (from 3 cups chips)
Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 Tbsp. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.
Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not puréed. Form 8 cod cakes. Coat each cake with the chips.
Wipe out skillet. Heat 1 Tbsp of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 Tbsp olive oil and the last 4 cakes.
Bake until cooked through, about 10 minutes. Serves 4.
(Pictured with sides of sautéed squash & apples and sautéed green beans & onions.)
BONUS TASTY FALL RECIPE...
1 acorn squash
2 apples, diced
1 Tbsp butter
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
Gently drop acorn squash into a large pot of boiling water and boil for 15 minutes. Transfer to an ice bath to cool. Slice off the peel on the ridges and dig out the peel in the valleys. Slice the squash in half and remove the seeds and stems. Dice the squash into chunks.
Heat the butter in a large skillet over medium heat. Sauté the squash with the apples, brown sugar, salt, and cinnamon until tender. Sprinkle with a little extra brown sugar before serving, if desired.
Serves approximately 6.
1 1/4 lb. cod fillet
1 egg
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup finely crushed tortilla chips (from 3 cups chips)
Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 Tbsp. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.
Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not puréed. Form 8 cod cakes. Coat each cake with the chips.
Wipe out skillet. Heat 1 Tbsp of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 Tbsp olive oil and the last 4 cakes.
Bake until cooked through, about 10 minutes. Serves 4.
(Pictured with sides of sautéed squash & apples and sautéed green beans & onions.)
BONUS TASTY FALL RECIPE...
ACORN SQUASH & APPLES
1 acorn squash
2 apples, diced
1 Tbsp butter
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
Gently drop acorn squash into a large pot of boiling water and boil for 15 minutes. Transfer to an ice bath to cool. Slice off the peel on the ridges and dig out the peel in the valleys. Slice the squash in half and remove the seeds and stems. Dice the squash into chunks.
Heat the butter in a large skillet over medium heat. Sauté the squash with the apples, brown sugar, salt, and cinnamon until tender. Sprinkle with a little extra brown sugar before serving, if desired.
Serves approximately 6.
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