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High Liner Foodservice Canada
Citrus Herb Blue Cod Panini
Elevate your lunchtime with our irresistible Pan-Seared Citrus & Herb Blue Cod Panini, a culinary masterpiece that combines premium quality with effortless simplicity. Crafted from wild-caught blue cod and expertly seasoned with zesty citrus and fragrant herbs, each bite bursts with savory deliciousness. Nestled between slices of freshly baked bread, the blue cod is paired with vibrant basil pesto, juicy tomatoes, and roasted red bell peppers, creating a symphony of flavors that will tantalize your taste buds. Paired perfectly with a simple arugula and parmesan salad, this panini offers a satisfying meal that's both easy to execute and full of gourmet flair. Experience the perfect harmony of taste and convenience with our Pan-Seared Citrus & Herb Blue Cod Panini – a lunchtime delight that promises to satisfy even the most discerning palates.
Serves: 4
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 15 mins
Cook time: 15 mins
Ingredients
Preparation
- 4 each Pan Sear Citrus & Herb Blue Cod Fillets
- 4 each Focaccia Rolls
- 30mL Extra Virgin Olive Oil
- 2 each Beefsteak Tomato, sliced
- 110g Roasted Red Pepper Strips
- 120mL Pesto
For the Arugula Salad
- 225g Baby Arugula
- 55g Parmigiano Reggiano, grated
- 15g Olive oil
- 15g Lemon juice
- Prepare the Pan Sear Citrus & Herb Blue Cod according to the package instructions. Allow to cool slightly before preparing the Panini.
- Slice each Focaccia roll across the middle creating a top and bottom. Spread the top of each roll with about 2 tbsp of basil pesto. Assemble the panini beginning from the bottom with about 25g of Red Pepper Strips followed by the Blue Cod Fillet. Top each fillet with about 3-4 slices of tomato followed by the top bun.
- Brush the top and bottom of each panini liberally with olive oil and place into a preheated sandwich press. Cook for approximately 3-5 minutes or just until lightly toasted, crispy and golden brown.
- To finish: Remove the paninis from the press and slice in half. Artfully arrange each sandwich on a plate. Toss the arugula and grated parmesan in a medium sized bowl with olive oil and lemon juice. Divide the salad equally between each of the four plates and serve.
