4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons butter
2 Tablespoons olive oil
2 Tablespoons finely minced shallot or onion
1-1/2 cups mixed seedless red and green grapes
1 Tablespoon dry tarragon leaves
1 cup Riesling
1 cup heavy whipping cream

Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. In a small bowl, mix the flour, salt and pepper. Lay cod fillets on plastic wrap and sprinkle each side with the seasoned flour.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add the butter and oil; when hot, add the flour-coated cod fillets. Cook, uncovered, about 4 minutes, until lightly browned. Shake pan occasionally to keep fish from sticking.
Carefully turn fillets over, cover pan tightly and reduce heat to medium. Cook an additional 6 to 9 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. As fish is done, remove fillets to a serving platter and tent with foil to keep warm. Do not wash pan.
Immediately place pan back on burner, add shallots and sauté for about 30 seconds, being careful not to brown. Add the grapes, tarragon and wine, increase heat to high, and cook for about 1 minute more, or until 1/2 of the wine has evaporated. Add the cream, bring to a boil, and cook at a slow boil for about 3 to 4 minutes or until reduced and sauce-like; it should coat a spoon nicely. Taste sauce and adjust seasoning with more salt if desired. To serve, top fillets with sauce and grapes.  Serves 4
Chef's Notes: This dish is great to serve with an almond-rice pilaf.  Recipe from ASMI


Cod Cakes:
1 pound Alaska Cod fillets, fresh, thawed or frozen
1/4 cup seasoned bread crumbs
2 Tablespoons mayonnaise
1 egg white, beaten
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper, if desired
1/3 cup fine cornmeal or flour
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Citrus Sauce:
1 cup orange juice
1 Tablespoon corn starch
2 teaspoons honey-Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
4 cups escarole and shredded carrot salad blend
1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped

Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a
simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat
and gently add seafood to water; return heat to a simmer. Once simmering, cover pan
tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.
Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque
throughout. Remove cod from water; cool slightly and flake into small pieces.
In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg
white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with
cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until
golden brown on both sides; remove from pan and keep warm.
Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in
pan; cook and stir until sauce thickens. Portion 1 cup salad blend on each of 4 plates.
Top with a cod cake. Spoon on sauce and sprinkle with nuts.
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque
throughout; cool slightly before breaking into small flakes.
Recipe from ASMI


4 oz. fresh spinach leaves, de-stemmed
1 teaspoon dried oregano
2 Tablespoons fresh oregano leaves, plus sprigs for garnish
2 teaspoons minced garlic
3 Tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
1/2 cup Feta cheese, crumbled
4 oz. red bell pepper, finely chopped
Crispy Alaska Cod:
1/2 cup panko, or fine bread crumbs
1 Tablespoon cornmeal
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons lemon pepper seasoning
2 Tablespoons butter, softened
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
2 Tablespoons fresh lemon juice

Prepare pesto by placing all ingredients in a food processor except for the Feta cheese and red bell pepper; pulse gently until coarsely minced. Remove from food processor to a bowl and stir in the Feta cheese and red bell pepper; set aside.
Preheat broiler oven to 450ºF. In a small bowl, mix the panko, cornmeal, oregano, garlic powder, lemon pepper and butter to make a paste. Heat a large, heavy skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fillets generously with olive oil. Place cod in heated skillet and cook, uncovered, until lightly browned, moving fillets gently and adding small amounts of oil as needed to keep fillets from sticking. Without turning fillets over, cook 3/4 of the way through, about 5 to 6 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish.
Remove fillets from skillet and place in a large baking pan, browned-side down. Pat fillet tops dry with paper towel. Brush generously with lemon juice, then spread with panko/butter mixture. Place fillets in broiler and cook until the coating is crispy, about 2 to 4 minutes. Cook just until fish is opaque throughout.
To serve, top with a generous dollop of pesto and garnish with fresh oregano.
Cook’s Tip: Depending on the saltiness of your Feta, you may need to add additional salt to the pesto. Recipe from ASMI


  1. 2 tablespoons whole-grain mustard
  2. 1 tablespoon capers, drained
  3. 1 tablespoon chopped fresh tarragon (optional)
  4. 4 tablespoons plus 1 teaspoon olive oil
  5. 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  6. kosher salt and black pepper
  7. 1 large head Bibb lettuce, torn (about 6 cups)
  8. 1/2 English cucumber, thinly sliced
  9. 1/4 small red onion, thinly sliced
  10. 2 tablespoons fresh lemon juice
  1. In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.)
  2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side.
  3. Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.


For the Batter
1 cup all-purpose flour
1 cup cornstarch
one 12-ounce can beer (ale, larger)
1 large egg
1 teaspoon kosher salt
For the Fish
6 cups peanut or canola oil
1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
salt and pepper
malt vinegar, or lemon

1.For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
2.For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
3.Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
4.When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes. Recipe From Serious Eats