Need some inspo for dinner tonight? This was dinner for us last night and we can’t recommend it enough. Pesto is a lot easier than you think and it tastes so much better when made with fresh ingredients. Any leafy green paired with roasted nuts, cheese, olive oil, garlic and voila! The sweetness in the tomato jam compliments the pesto really well. Pair this with your favorite white wine and you’ve got the perfect blend of sweet, savory, decadent, fresh, healthy, and ease. You can cook your fish right from frozen too!

We paired our meal with some gnochhi. I also recommend Risotto or some creamy mashed potatoes being a great compliment to this dish.  And if you don’t have cod, you can try it with most any white fish. Last night we had Rockfish and it was delicious. Thank you Alaska Seafood Marketing Institute and Chef Erik Slater for this marvelous dish.  Bon appetit!




    Kale Pesto Sauce:

    • 3 cups loosely packed kale leaves
    • 1/2 cup toasted macadamia nuts any nuts will do
    • 4 garlic cloves
    • 1/4 cup parmesan reggiano
    • 1/4 teaspoon kosher salt
    • Juice and zest of 1 lemon
    • 1/2 cup grapeseed or olive oil

    Tomato Jam:

    • 3 vine-ripe tomatoes chopped
    • 1/2 shallot chopped
    • 1/3 cup brown sugar
    • 1 Tablespoon balsamic vinegar
    • 1 Tablespoon honey

    4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen. (May also try with Rockfish, Halibut, or Blackcod)



      • Kale Pesto: Trim and cut kale from stem and center rib; place in blender. To toast the nuts, place in sauté pan over medium heat. Cook until nuts are brown and toasty, shaking the pan every so often. Place toasted nuts, garlic, cheese, salt, lemon zest and 1 tablespoon lemon juice in blender. Puree; slowly drizzle oil into mixture until it is as smooth as you like it. Season to taste.
      • Tomato Jam: Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
      • Cod: Preheat oven to 450ºF. Rinse frozen Alaska Cod under cold water to remove any ice glaze; pat dry with paper towel. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto. Place seafood on spray-coated pan or foil-lined baking sheet and roast for 12 to 15 minutes for frozen cod or 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
      • To serve, top with reserved pesto and a dollop of tomato jam.


      Nutrients per serving: 176 calories, 8g total fat, 1g saturated fat, 41% calories from fat, 66mg cholesterol, 25g protein, 1g carbohydrate, 0.5g fiber, 440mg sodium, 22mg calcium and 420mg omega-3 fatty acids

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