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Cod Acqua Pazza

by Nikolai Nikitenko June 17, 2016

Cod Acqua Pazza

INGREDIENTS

4 each     PACIFIC COD FILLETS, skinless 4oz fillets
3/4 tsp     Salt, kosher
1 tsp        Pepper, black, ground
1 each     Lemon, juiced
2 Tbsp    Oil, olive-vegetable Blend
2 each    Squash, yellow, diced
2 each    Zucchini, green, diced
4 cloves Garlic, sliced
1 tsp       Red pepper flakes, crushed
4 each   Tomatoes, diced
3 oz        Sherry, dry
1 pint      Tomato juice, low sodium
1 bunch  Parsley, fresh, leaves
2 cups    Croutons, whole wheat toasted baguettes

DIRECTIONS

1. Preheat grill or griddle pan.

2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.

3. Grill approximately 2-3 minutes each side until done.

4. Heat sauté pan on high heat.

5. Add remaining oil, squash and zucchini.

6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.

7. Toss gently and add sherry.

8. Turn off heat and add tomato juice.

9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.

10. CHEF’S NOTE: Juice 1/2 lemon on finished dish to enhance tomato flavor. If desired, substitute tomato juice for strained fresh tomato “water.” Flaking the meat of the cooked fillets is optional to promote ease of eating.





Nikolai Nikitenko
Nikolai Nikitenko

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