Almond Crusted Cod

Dad

Julie and Jeff-1 made this for Jeff-2 and I on Valentine’s Day the first time we came to visit them in CA. I think my Jeff was disappointed to learn that Julie’s culinary skills are not a genetic trait I managed to inherit!

ingredients

Cod

4 large eggs, lightly beaten
salt and pepper
2 C seasoned flour
2 C finely crushed almonds
8 cod fillets, about 6 oz each
1/2 C pure olive oil
preserved oranges
spicy orange vinaigrette

Preserved Oranges

3 C sugar
3 C water
2 large oranges, unpeeled, sliced 1/8" thick

Spicy Orange Vinaigrette

2 C fresh orange juice
1/4 C sherry vinegar
2 Tsp Dijon mustard
2 Tsp ancho chile powder
1 C pure olive oil
salt and pepper

directions

1
Bring the sugar and water to a simmer in a 6 quart saucepan over medium heat. Add the orange slices and simmer for 10 minutes, or until oranges are softened. Remove from heat and let cool for 10-15 minutes.
2
Remove the oranges from the syrup and arrange in a single layer on a wire rack or baking sheet lined with parchment paper. Dry for about 1 hour.
3
To prepare the cod, season the eggs lightly with salt and pepper. Place the eggs, flour and almonds in 3 separate bowls. Season the fillets on both sides with salt and pepper and dredge the flesh with flour, shaking off the excess. Dip the floured side in egg and let the excess drip off. Then dip in crushed almonds to coat.
4
Heat the oil in a large saute pan over medium heat until it begins to smoke. Sear each fillet on the coated side until the almonds turn golden brown (about 3 min). Turn the fish over and cook until medium (another 3-4 min).
5
For the spicy orange vinaigrette, reduce orange juice over medium heat until you have about 1/4 cup left. Let it cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend for 30 seconds. With the motor running, slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.