HERBED COD KEBABS


COOKING TIME 40 MINS	SERVES 4	CHEF's PHOTO

Great in a pan in the winter or on the grill in the summer, these sustainable cod kebabs are a delicious, feel-good meal. Recipe by Chef Einat Admony.


COOKING TIME 40 MINS	SERVES 4	RECIPE BY CHEF EINAT ADMONY

Great in a pan in the winter or on the grill in the summer, these sustainable cod kebabs are a delicious, feel-good meal. Recipe by Chef Einat Admony.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age. It is known for its dense white flesh that flakes easily and is mild in flavor.
Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age. It is known for its dense white flesh that flakes easily and is mild in flavor.

Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

Cod stocks have been heavily overfished, so it is vital to buy sustainably sourced cod, and support the efforts of MSC and sustainable fisheries to recover stocks.

Cod have an organ on their chin called a barbel which has tastebuds, helping them find food in murky water.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the kebabs
1lb Pacific Cod Fillets
1 small onion (115g)
1/2 c (10g) chopped fresh mint
1/2 c (15g) chopped fresh parsley
1/2 c (15g) chopped fresh cilantro
1 jalapeño, seeds removed and finely chopped (20g), optional
1 T flour
1 t olive oil, plus more for greasing
1 t ground coriander
1 small lemon, zested
1 t kosher salt
Freshly ground black pepper
5 stalks of lemongrass, cut in half

For the roasted red pepper tahini
2 large red bell peppers, roasted, cored, seeded, and peeled
1 medium fresno chile, or other medium-hot fresh red chile, roasted, cored, seeded, and peeled
1 c (240 ml) raw tahini
1/4 c (60 ml) fresh lemon juice 1 medium garlic clove, finely grated or minced
1 t honey
1 T sweet paprika
1 t smoked paprika
1 1/2 t kosher salt, plus more as needed
1/2 c (120 ml) ice water

Nutrition Information
4 servings

Calories: 500 kcal
Total Fat (g): 35 g
Cholesterol: 63 g
Sodium: 1280 mg
Total Carbs: 24 g
Fibers: 4.5 g
Sugars: 1 g
Protein: 32 g

Let's cook!

STEP 1

Make the tahini: Put the bell peppers and the chile in a food processor or a blender, add the tahini, lemon juice, garlic, and puree until completely smooth. Add the honey, paprika, and salt and pulse again to blend. With the motor running, slowly stream in the ice water and process until smooth. Taste and adjust the seasoning. Store in an airtight container in the refrigerator for up to 3 days.

STEP 2

For the kebabs: In a food processor, add the fish and pulse until coarsely ground. Set the fish aside in a bowl.

STEP 3

Add the onion and herbs to the food processor and pulse until finely chopped. Add chopped onion, herbs, and finely chopped jalapeño to the fish. You can omit the jalapeño if you prefer less spice.

STEP 4

Add the flour, olive oil, coriander, a few twists of black pepper. Mix well with your hands, being careful not to overwork the fish.

STEP 5

Using slightly wet hands, shape the fish kebabs into 4 inch cylinders on each lemongrass stalk. Chill in the fridge for 30 minutes.

STEP 6

Heat your grill or grill pan, making sure to oil it to avoid the kebabs from sticking. Cook the kebabs for 3-5 minutes on each side until done. The kebabs will release from the pan when they are well cooked on each side, do not turn them ahead of time.