I hinted on Monday that we were on a citrus kick. Don’t worry, it’s not over yet. In addition to the lemon strawberry butter and lemon pancakes, we also made cod filets with a citrus vanilla coulis. There might be even more citrus coming in the next few days, too. Many of you are probably wondering what the heck coulis is. I know when Kelly said she wanted to make this coulis she saw on Giada, I was all, cou-what? I’ll tell you what coulis is. Coulis is delicious summer flavors in a sauce. Basically, I feel like I have not seen the sun since our trip to Mexico last month. Instead of moving to Mexico we are just going to start eating more tropical fruit and pretend it is not the dead of winter.
Last year, we made this potato chip crusted cod and it was outstanding. We changed it up a little bit this time and used macadamia nuts and pretzels instead of potato chips. And since we were “at the beach” we threw in a fruity coulis for a little extra summeriness. We greatly reduced the amount of ginger in our coulis because I find ginger can be over powering. If you really like ginger feel free to up the ginger proportion. This was a great meal to eat and pretend we were on an exotic beach. Even if we were in a high rise in Chicago watching the snow fall.
2 cod filets
¼ cup crushed macadamia nuts
1 cup crushed pretzel crumbs
2 tablespoons mayo
1 mango, peeled and cut into ½ inch pieces
½ cup fresh squeezed orange juice
¼ cup water
1 teaspoon fresh ginger, peeled and chopped
pinch of salt
pinch of pepper
½ tablespoon of vanilla paste
3 tablespoons butter
Preheat the oven to 325 degrees F. Crush your pretzels and macadamia nuts with a meat mallet or rolling pin. Coat the top side of the cod with just a little mayo to make the crumb topping stick. Place the fish on a parchment lined baking sheet or in a roasting pan and bake for 20 minutes depending on the thickness of your fish. We cooked ours for 25 minutes but our cod was about 2 inches thick.
Meanwhile get started on your coulis. Combine the mango, orange juice, water, ginger, salt and pepper in a blender or food processor. Process until smooth. Transfer the mixture to a small pot and cook on medium heat. Add the vanilla paste and bring to a boil. Allow to simmer for 6 minutes. Remove from heat and stir in the butter. Serve as a dipping sauce with the fish.
Source: Macadamia and Pretzel Crusted Fish is a Live Love Pasta original
Citrus Vanilla Coulis is from Giada De Laurentiis