Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Blackened Cod
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Blackened Cod
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Blackened Cod
FROM CHEF DALE MACKAY
Ingredients
Salsa verde
| 1 | clove garlic | |
| ½ | teaspoon salt | |
| 1 | tablespoon capers | |
| 1 | tablespoon CO-OP GOLD Dijon | |
| 1 | tablespoon red wine vinegar | |
| ¾ | cup olive oil | |
| 1 | cup basil | |
| 1 | cup mint | |
| 1 | cup parsley |
Fish
| 4 | fillets cod or your favourite white fish and blackening or Cajun spice blend |
Directions
Prepare the salsa verde in a blender by puréeing garlic, salt, capers, Dijon, red wine vinegar and olive oil. Add basil, mint and parsley, then lightly pulse until the herbs are chopped and combined, but not puréed. Dredge the fish in your favourite blackening or Cajun spice and grill or bake until an internal temperature of 70° C (158° F) is reached. Plate with the bright, flavourful salsa verde and enjoy!
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