TORTILLA-CRUSTED COD CAKES
Cilantro stems have a mild though distinct flavor. Use them when you want a slightly
less pungent cilantro presence than you'd get from the leaves.
Hands-on time: 40 minutes
Total time: 1 hour
Makes 4 servings
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1 cup finely crushed tortilla chips (from 3 cups chips)
1 medium red onion
1 bunch fresh cilantro
4 tablespoons olive oil
1 jalapeño, seeded and finely chopped
1 1/2 pounds cod fillet
1 large egg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 oranges, peeled and thinly sliced into circles
|Heat oven to 350° F. Place the chips on a plate. Finely chop enough onion to measure 3/4 cup and enough
cilantro stems to measure 1 tablespoon (reserving the leaves). Heat 1 tablespoon of the oil in a large skillet
over medium heat. Add the onion, cilantro stems, and jalapeño. Cook until softened, 4 minutes. Pulse the cod,
egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes.
Coat each cake with the chips. Wipe out skillet. Add 1 tablespoon of the remaining oil and return the skillet
to medium heat. Add half of the cakes and cook until golden brown, 3 minutes per side. Transfer to a baking sheet.
Wipe out skillet, add 1 more tablespoon of the remaining oil, and repeat with the last 4 cakes. Transfer the baking
sheet to the oven and heat until cooked through, about 10 minutes. Meanwhile, thinly slice the remaining onion.
Place in a large bowl and toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.
NUTRITION PER SERVING
CALORIES 380(26% from fat); FAT 15g (sat 3g); SUGAR 9g; PROTEIN 34g; CHOLESTEROL 120mg; SODIUM 1,090mg; FIBER 4g; CARBOHYDRATE 27g
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