Glaze without Fire
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the September 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN
Creole Pecan Crusted Cod
Yields: 4 Servings
Ingredients
Four 5 oz. fillet of cod (or any whitefish at its freshest best: grouper, snapper, corvina, etc.)
8 oz. all-fruit apricot jam (such as Polaner)
1 tablespoon Dijon mustard
2 teaspoons P.S. Flavor!™ Creole Kitchen
2 teaspoons extra virgin olive oil
1/2 cup Pecan Crumble, recipe follows
Cauliflower Hominy Hash, recipe follows
Smokey Broccolini, recipe follows
Flat leaf parsley, to garnish if desired
Lemon slices or cherry tomatoes (cut in half), to garnish if desired
Method
Preheat oven to 400 degrees F.
Mix together all-fruit apricot jam, Dijon mustard and 1 teaspoon Creole Kitchen to make Creole glaze.
Spray oven-proof pan or cast iron skillet with nonstick spray, heat, and add extra virgin olive oil. Season fish with remaining 1 teaspoon Creole Kitchen.
When pan is sizzling hot, add fish and cook until golden on bottom side - about 2 minutes. Gently turn fish with flat spatula, and evenly brush each filet with 1/2 tablespoon Creole glaze. Lightly pat fish with Pecan Crumble.
Place skillet in hot oven until crumble is golden brown.
Serve immediately with Cauliflower Hominy Hash and Smokey Broccolini. Garnish, if desired, with chopped flat leaf parsley and lemon slices or cherry tomatoes.
Pecan Crumble
Ingredients
2 teaspoons extra virgin olive oil
1/2 cup Panko seasoned bread crumbs
1/4 cup chopped pecans
4 cloves garlic, finely chopped
1/4 cup fresh flat leaf parsley, coarsely chopped
1/4 teaspoon P.S. Flavor!™ Creole Kitchen
Method
In a small cast iron pan, heat the olive oil. Add the bread crumbs and cook until golden brown, then add the pecans and garlic, lightly sautéing.
Add parsley and Creole Kitchen and mix together.
Store in an airtight container.
Cauliflower Hominy Hash
Ingredients
1 head cauliflower, roughly chopped
1/2 cup canned hominy, drained
1 tablespoon extra virgin olive oil
1 teaspoon P.S. Flavor!™ Moroccan Spice
2 oz. feta cheese, crumbled
2 tablespoons flat leaf parsley or basil leaves, chopped
Method
Place cauliflower in food processor; pulse until in small pieces, resembling rice. Remove and set aside. Place hominy in food processor; pulse until in small pieces. Stir into cauliflower.
Preheat large nonstick sauté pan on medium-high for 2-3 minutes. Place olive oil in pan; add cauliflower mixture and Moroccan Spice. Sauté while stirring 3-4 minutes or until tender. Remove from heat. Stir in feta cheese and fresh herbs.
Smokey Sautéed Broccolini
Ingredients
1 pound broccolini
2 teaspoons extra virgin olive oil
2 teaspoons P.S. Flavor!™ Smokey Southern
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Method
Blanch the broccolini in a large pot of boiling salted water or microwave for 2 minutes. Drain immediately and immerse in a bowl of ice water. Drain and dry.
Heat the oil in a large sauté pan, add the Smokey Southern and lemon zest. Add the broccolini to the pan and lightly sauté for another 2 minutes. Add the lemon juice and toss well before serving.
Grocery List
FISH Four 5 oz. fillet of cod (or any whitefish at its freshest best: grouper, snaper, corvina, etc.)
PRODUCE
4 cloves garlic
Fresh flat leaf parsley
1 head cauliflower
1 lb. broccolini
1 pint cherry tomatoes, optional
2 lemons
DAIRY
2 oz. feta cheese, crumbled
MISCELLANEOUS
8 oz. all-fruit apricot jam (such as Polaner)
1 can hominy
Dijon mustard
Chopped pecans
Panko seasoned bread crumbs
CHECK YOUR PANTRY FOR Extra virgin olive oil
P.S. FLAVOR!™ SPICES Creole Kitchen Moroccan Spice Smokey Southern
Prep Sheet
EQUIPMENT
Measuring cups
Measuring spoons
2 large pans and 1 small pan
Flat spatula
Brush
Air-tight container
Food processor
Large pot
Large bowl
Slotted spoon
Rubber spatulas
Tasting spoons
PRE-PREPPED INGREDIENTS 1/4 cup + 2 tablespoons flat leaf parsley (coarsely chopped) 1/4 cup pecans (chopped) 4 garlic cloves (finely chopped) 1 head cauliflower (roughly chopped) 2 ounces Feta cheese (crumbled) 1 teaspoon lemon zest 2 tablespoons fresh lemon juice Lemon slices (for optional garnish) Cherry tomatoes, halved (for optional garnish)
INGREDIENTS TO HAVE READY 4, 5-ounce fillets of cod 8 ounces all-fruit apricot jam 1 tablespoon Dijon mustard 3 tablespoons extra virgin olive oil Nonstick cooking spray 1/2 cup Panko seasoned bread crumbs 1/2 cup canned hominy (drained) 1 pound broccolini (washed) 2 1/4 teaspoon P.S. Flavor!™ Creole Kitchen 1 teaspoon P.S. Flavor!™ Moroccan Spice 2 teaspoons P.S. Flavor!™ Smokey Southern
Watch this meal come to life here: