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Tortilla-Crusted Cod Cakes

Photo: Kana Okada
Prep time 40 mins
Other time 20 mins
Yield Makes 4 servings

Ingredients

  • 1 medium red onion
  • 1 bunch fresh cilantro
  • 4 tablespoons olive oil
  • 1 jalapeño, seeded and finely chopped
  • 1 1/2 pounds cod fillet
  • 1 egg
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup finely crushed tortilla chips (from 3 cups chips)
  • 2 oranges, peeled and thinly sliced into circles

Nutrition Information

  • calories 380
  • caloriesfromfat 26 %
  • fat 15 g
  • satfat 2.5 g
  • cholesterol 120 mg
  • sodium 1,090 mg
  • carbohydrate 27 g
  • fiber 4 g
  • sugars 9 g
  • protein 34 g

How to Make It

  1. Heat oven to 350° F.

    Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).

    Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.

    Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips.

    Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.

    Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

    Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves.

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