BROILED COD WITH WHIPPED AVOCADO CRUST, ROASTED RAINBOW CARROTS, AND GREEN APPLE-LIME VINAIGRETTE
(serves 4)
INGREDIENTS
For the broiled cod with whipped avocado crust:
4 cod filets (6-8 ounces each)
2 ripe avocados, peeled and pitted
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp fresh cilantro, chopped
2 Tbsp olive oil
Salt and black pepper to taste
For the roasted rainbow carrots:
1 bunch rainbow carrots, peeled and trimmed
2 Tbsp olive oil
Salt and black pepper to taste
Fresh thyme sprigs for garnish
For the green apple-lime vinaigrette:
1 green apple, peeled, cored, and diced
Juice of 2 limes
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp fresh cilantro, chopped
Salt and black pepper to taste
PREPARATION
For the roasted rainbow carrots:
1. Preheat your oven to 400°F.
2. Toss the peeled and trimmed carrots in olive oil, salt, and black pepper.
3. Spread them out on a baking sheet and scatter fresh thyme sprigs over the top.
4. Roast in the preheated oven for about 20 to 25 minutes or until they are tender and slightly caramelized.
For the broiled cod with whipped avocado crust:
1. In a food processor, combine the ripe avocados, breadcrumbs, grated Parmesan cheese, minced garlic, chopped cilantro, and olive oil.
2. Process until the mixture is smooth and well combined. Season with salt and black pepper to taste.
3. Season the cod filets with salt and black pepper. Place them on a baking sheet lined with parchment paper.
4. Spread a generous layer of the whipped avocado crust mixture over each cod filet, covering them evenly.
5. Preheat your broiler to high heat. Place the baking sheet with the cod filets under the broiler for about 4 to 6 minutes or until the avocado crust is lightly browned, and the cod is cooked through (it should easily flake with a fork).
For the green apple-lime vinaigrette:
1. In a blender, combine the diced green apple, lime juice, honey, olive oil, chopped cilantro, salt, and black pepper. Blend until smooth and well combined.
To assemble:
1. Once everything is ready, plate the broiled cod with the Roasted Rainbow Carrots. Drizzle the Green Apple-Lime Vinaigrette over the top.
2. Garnish with additional fresh cilantro and lime wedges if desired.
Recipe by Chef Sam Talbot