Conte’s Market & Grill Native Chatham Codfish With Macadamia Nut Crust Recipe

Conte’s Market & Grill Native Chatham Codfish With Macadamia Nut Crust

Recipe Category:

Main Dishes, Entrees

Recipe Theme:

Primary Ingredient:

Seafood,

Serving Size:

Makes 6 (8-oz.) servings.

Submited by:

Big Y Simply Seafood

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Recipe Video:

Recipe Submitted in the

Description:

From simply seafood book, feb. 2008
by chef pat trama
conte’s market & grill
540 riverside avenue
westport, ct 06880 • 203-226-3474
www.contesmarketandgrill.com

Ingredients:

3 lbs. fresh codfish fillets (6 – 8 oz. fillets), fresh from the Big Y North Atlantic Fishing Co.
2 cups Big Y whole milk
¼ cup whole roasted macadamia nuts, coarsely chopped
¼ cup cornflakes, crushed
¼ cup panko bread crumbs
¼ cup unsalted butter, softened
2 Tbsp. World Classics Trading Co. extra virgin olive oil
– juice of one fresh lemon
– Big Y salt and pepper to taste
1 Tbsp. Big Y unsalted butter

Instructions:

Preheat oven to 375°F.
Place codfish fillets in a medium-sized casserole dish and cover with whole milk. Refrigerate for 20 minutes.
Prepare crust while fish is soaking in milk. In a small bowl, combine coarsely chopped macadamia nuts, cornflakes, panko bread crumbs, ¼ cup softened unsalted butter, extra virgin olive oil and lemon juice and blend thoroughly; season with salt and pepper.
Remove fillets from milk and pat dry with clean towel. Butter metal baking dish with remaining unsalted butter. Place fillets in dish, season with salt and pepper and dust with crust mixture, lightly pressing it into the fillets. Bake for 12 to 14 minutes. Remove fish from oven and set oven to broil. Replace fish and broil for 2 minutes or until crust is golden brown.