3 cups loosely packed kale leaves, center stems removed
1/2 cup macadamia nuts, or any nuts
1/4 cup grated Parmigiano-Reggiano
4 garlic cloves
Zest and juice of 1 lemon
Kosher salt
1/2 cup grapeseed or olive oil, or to taste
1/3 cup brown sugar
1 tablespoon balsamic vinegar
1 tablespoon honey
3 vine-ripe tomatoes, chopped
1/2 shallot, chopped
Four 5- to 6-ounce Alaska cod fillets, fresh, thawed or frozen (see Cook?s Note)
If using frozen fish then be sure to rinse the pieces under cold water to get rid of the ice glaze, then pat them dry with a paper towel before cooking.