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Potato Crusted Blue Cod, Butter Steamed Greens & Blood Orange-Tomato CoulisCod

Introducing our sensational UpperCrust® Potato Crusted Blue Cod, a testament to premium quality and exquisite taste. Crafted from the finest wild-caught blue cod, each fillet is delicately encased in a crispy potato crust, ensuring a perfect crunch with every bite. Elevate your dining experience with our accompanying recipe, where the golden- brown fillet is served atop a bed of tender, butter-steamed kale and spinach, creating a delightful contrast of textures. Drizzled with a vibrant blood orange and tomato coulis, this dish is a symphony of flavors that will tantalize your taste buds. Indulge in a culinary masterpiece that's both elegant and effortless, promising to impress even the most discerning palates.
Serves: 4
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients
Preparation

For the UpperCrust Cod

  • 4 ea Uppercrust Potato Blue Cod

For the Butter Steamed Greens

  • 50g Butter
  • 25g Extra Virgin Olive Oil
  • 50g Sweet Onion sliced thin
  • 225g Kale Green rough chop
  • 110g Baby Spinach whole

For the Blood Orange Tomato Coulis

  • 150g Heirloom Cherry Tomatoes
  • 4 each Blood Orange juice & zest
  • 30g Tarragon minced
  • 60mL Orange Marmalade
  • 60mL Tomato Paste
  • 2 tsp Sea Salt

For the Blistered Cherry Tomatoes

  • 30g Extra Virgin Olive Oil
  • 300g Heirloom Cherry Tomatoes
  • 2 tsp Sea Salt
Tips from the chef: Try using different herbs like Italian parsley, basil, thyme, chervil or whatever your customers enjoy.
  1. For the Blue Cod: Prepare UpperCrust Potato Blue Cod per package instructions. Reserve under heat.
  2. For the Butter Steamed Greens: In a large sauté pan heat olive oil and butter over a med-high setting. Add the sweet onions and sauté for 4 minutes, or until translucent. Lower the temp to med, add the chopped kale and stir until it begins to wilt, then add spinach, stir together, cover and allow to steam for 8 minutes. Season with salt.
  3. For the Blood Orange Tomato Coulis: In a blender add tomatoes, tomato paste, blood orange juice & zest, orange marmalade and tarragon and blend until you can still see green pieces of tarragon. Reserve in a squeeze bottle.
  4. For the Blistered Cherry Tomatoes: Preheat a large sauté pan over a medium-high setting. Add olive oil and cherry tomatoes. Cook until blistered, approximately 1 minute.
  5. To Finish: Divide the greens and tomatoes equally amongst four plates. Top each with a fully cooked portion of Potato Crusted Blue Cod and sauce liberally with the Blood Orange-Tomato Coulis.

High Liner Foodservice, 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 142 g / 5 oz