Marinated Cod on Crouton
- Level: Intermediate
- Yield: 18 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 262
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 14
- Cholesterol
- 39
- Sodium
- 500
- Total: 2 hr 55 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 25 min
Ingredients
1 clove garlic, minced
1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon)
2 to 3 scallions, minced
1 cup honey (acacia, or your choice of honey)
1/4 cup reduced sodium soy sauce
1/4 cup teriyaki sauce
2 tablespoons grapeseed oil
2 tablespoons white wine vinegar
6 cod fillets (6 to 7 ounces each)
1 baguette loaf
2 to 3 tablespoons olive oil
3/4 cup mayonnaise
2 scallions (white and tender green parts only), minced
2 teaspoons drained sweet pickle relish
1-ounce black caviar
2 tablespoons chopped fresh parsley leaves
Directions
- Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.
- Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.
- Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.
- Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.
- In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.
- Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.