INGREDIENTS

• 2 Tbs. olive oil
• 6 garlic cloves; minced
• 5 large tomatoes; chopped
• 1 tspn. dried oregano
• 1 lb. Alaskan cod
• ½ lb. large shrimp; peeled & deveined salt to taste
• 1 Tbs. dried oregano

INSTRUCTIONS

Heat the olive oil in a skillet over medium-high heat and cook and stir the garlic in the oil until golden brown. Add the tomatoes and mix well until juicy. Stir in 1 tspn. oregano. Lie the cod and shrimp into the mixture, season with salt then cover and simmer for 3 minutes. Flip the cod and season again with salt and 1 Tbs. oregano. Re-cover and cook for another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

INGREDIENTS

• 3 Tbs. flour
• 3 Tbs. cornmeal
• ¼ tspn. onion salt
• 1/8 tspn. pepper
• 2 Tbs. butter or margarine
• 1 lb. Alaskan cod fillets; thawed
• ¼ cup parmesan cheese; grated

INSTRUCTIONS

Combine flour, cornmeal, onion salt, and pepper. Melt butter in a shallow baking dish. Dredge cod in flour mixture, and place in dish. Turn cod to coat with butter; sprinkle with parmesan cheese. Bake at 450°F for 8-10 minutes or until cod flakes easily with a fork.

INGREDIENTS

• 1 lb. fresh cod; cut into 4 pieces
• 3 Tbs. olive oil
• 1 garlic clove; minced
• 2 Tbs. fresh basil; chopped
• ¼ tspn. red pepper flakes
• Salt & pepper; to taste

INSTRUCTIONS

Mix the oil, garlic, basil, red pepper, salt and pepper in a small bowl. Place the cod in a zip lock bag, add marinade, squish around and refrigerate for at least 30 minutes. Cook the cod in a hot skillet for about 3 minutes per side.

INGREDIENTS

• 4, 6-8 oz. cod fillets
• ½ cup butter; melted
• Salt and pepper; to taste
• ½ cup bread crumbs
• ½ cup mayonnaise
• Juice of 1 large lemon
• 1 Tbs. capers
• 1 Tbs. red onion; minced
• ¼ tspn. Tabasco sauce

INSTRUCTIONS

Brush cod with melted butter and season with salt and pepper. Spread lightly with bread crumbs. Bake in 400°F oven for approximately 8-10 minutes. Meanwhile, in mixing bowl, combine mayonnaise, lemon juice, capers, red onion, and Tabasco. Serve fish with sauce.

INGREDIENTS

For the Tacos:

• 1 pound fresh cod
• ¼ cup canola oil
• 1 lime, juiced
• 1 tablespoons chili powder
• 1 jalapeno, coarsely chopped
• ¼ cup chopped fresh cilantro leaves
• 8 flour tortillas

For the Garnish:

• Shredded white cabbage
• Hot sauce
• Sour cream
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Salsa

METHOD

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.