Good Eats

Peruvian-Spiced Cod with Roasted Plantains and Tomato Jalapeño Salsa

The second Plated meal that I attempted was Peruvian-Spiced Cod with Roasted Plantains and Tomato Jalapeño Salsa. I’ve never had plantains and honestly never even thought about buying them, but I’m glad that they were in this recipe because now my eyes have been opened to a whole new world. Not only is the texture unexpected, but the flavor is also great!

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Ingredients:

Provided by Plated:
– 1  sweet onion
– 2  plum tomatoes
– 3  plantains
– 2 cloves garlic
– 1⁄6 bunch cilantro
– 1 jalapeño
– 12 oz. Pacific cod
– 1 spice mix
– 1⁄2 tablespoon aji amarillo
– 1 tablespoon white wine vinegar
– 1⁄2 cup white wine

What you bring to the table:
– Baking sheet
– Large pan
– 3 tbsp. canola oil
– Salt
– Pepper

Prep time: 30 minutes – Cook time: 30 minutes 

Directions:

1. Prep: Preheat oven to 400°F. Rinse all produce. Peel onion, halve, and thinly slice. Cut tomatoes into 1⁄2-inch dice. Peel plantains and cut on a diagonal into 1⁄2-inch slices. Mince garlic. Pick cilantro leaves, discarding stems. Halve jalapeño lengthwise, and using a knife tip, discard seeds. Cut into small dice. Rinse cod and pat dry with paper towel.
– Be careful not to touch your eyes after dicing the jalapeño!

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2. Roast Plantains: On a baking sheet, toss plantains with spice mix, 2 tablespoons canola oil, and salt. Roast until browning and tender, about 20 minutes, flipping halfway through.

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3. Sear Cod: When plantains are about halfway roasted, heat 1 tablespoon canola oil in a large nonstick pan over medium heat. Rub rounded sides of cod with as much aji amarillo as desired and season with salt. When oil is shimmering, add cod rounded-side down and sear until light golden, about 3 minutes.
– I actually cooked the cod for about 6-8 minutes.

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4. Cook Salsa: Flip cod, increase heat to medium high, and add white wine vinegar , onion, tomatoes, garlic, and as much jalapeño as desired. Cook until cod is opaque and cooked through, 4-5 minutes more. Remove from pan and set aside, reserving sauce in pan. Continue cooking until onions are soft, about 2 minutes. Add white wine and simmer until reduced by 1⁄2, about 1 minute. Remove pan from heat. Taste and add salt and black pepper as needed.
– Again, I cooked the cod a little longer than suggested to be sure that it was fully cooked. I’ve never made salsa on a stove top before, so this was interesting – lots of new things in this recipe!

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5. Season Plantains: Toss roasted plantains with cilantro. Taste and add salt as needed.
– I attempted to use my hands to toss the plantains with the cilantro – learn from my mistakes & do not do that. They were extremely hot!

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6. Plate Cod: Divide cod and plantains evenly into 2 servings.. Top cod with salsa and serve.

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Enjoy!

XO,
G&G

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