Cornmeal Crusted Cod with Spicy Sweet Spuds and Grapefruit Relish by Heather Forester & Jackie Lee King

Cornmeal Crusted Cod by Heather Forester and Jackie Lee King

VOTE FOR HEATHER & JACKIE (Team BPP)!

View All Entries

 

Cornmeal Crusted Cod with Spicy Sweet Spuds and Grapefruit Relish

By Heather Forester and Jackie Lee King

 

Grapefruit Relish

1/2 cup of Delmonte Fruit Naturals Fruit Snack No Sugar Added Red Grapefruit (6.5oz) Drained and finely diced.

2 Tablespoons red onion finely diced.

2 Tablespoons fresh basil finely diced.

1/2 Tablespoon of fresh lemon Juice.

1/2 teaspoon of olive oil.

1/2 teaspoon of orange blossom honey.

Instructions for Grapefruit Relish

Combine all ingredients and mix.

 

Sweet Potatoes:

2 medium sweet potatoes.

4 tablespoons of butter.

1 teaspoon of Berbere (Ethiopian Spice) seasoning…which includes…

(Cyanne pepper, garlic, ginger, fenugreek, Cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon, coriander) spice mix as substitute.

2 Golf Sized Balls of Cotton Candy.

Instructions for Potatoes:

Wash sweet potatoes.

Place in unpeeled sweet potatoes into boiling water for 35-40 minutes.

Drain and put aside.

Carefully peel off skin and discard.

Then place the sweet potatoes into a bowl with 4 tablespoons of butter, two balls of Cotton Candy, and 1/2 teaspoon of Berbere seasoning.

Blend with hand mixer till smooth.

Garnish with little ball of cotton candy.

 

Cornmeal Crusted Cod:

1 egg.

1/3 cup cornmeal.

2 tablespoons flour.

1/2 teaspoon onion powder.

1/2 teaspoon garlic powder.

1/2 teaspoon berbere.

1/4 teaspoon chili powder.

1/4 teaspoon smoked paprika.

1 pound cod fish, cut into 12 relatively even pieces.

Oil for deep frying.

Instructions for Cod:

In a separate shallow dish, combine the cornmeal, flour, onion powder, garlic powder, chili powder, berbere, and smoked paprika.

Coat cod pieces with the egg mixture and then the cornmeal mixture.

In a large skillet add oil for deep frying.

Heat till oil is 350 degrees. Use thermometer.

Carefully add the fish pieces to the skillet and allow to cook 4 minutes on each side, or until the outside is golden brown.

Place on papertowel lined dish to absorbe excess greese.

 

Serve:

Serve 2 pieces cornmeal crusted cod with 1/2 cup of a sweet potato and side cup of relish, and Grilled Brussel Sprouts (recipe not included) if you want.

Special Thanks to Our Corporate Sponsors