Nori-Crusted Cod with Mango Slaw and Sesame-Soy Dressing
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 25-30 minutes
COURSE: Main
Buttery cod is a Citarella favorite. Here, we’re dressing it up with our flavor-packed Everything Bagel Seasoning and savory nori, searing it until it turns a gorgeous golden-brown. On the side, a bright mango-and-bell pepper slaw beckons. As for the sauce? Simple, but full of flavor—marrying nutty tahini with umami-packed soy sauce and bright white balsamic vinegar.
Ingredients
For the Slaw:
- 2 bell peppers—seeds removed and julienned ¼-inch thick
- 1 Tbsp. extra-virgin olive oil
- 1 bag of Citarella Coleslaw Mix
- 1 mango—peeled, and flesh julienned ¼-inch thick
- ¼ cup cilantro leaves washed
- 2 Tbsp. cleaned & sliced scallion greens
- Salt and pepper, to taste
For the Sesame-Soy Dressing:
- ½ cup tahini
- 4 Tbsp. white balsamic vinegar
- 2 Tbsp. soy sauce
- 3 Tbsp. water
- 1 tsp. honey
For the Cod:
- 2 sheets nori, finely shredded with scissors
- 2 Tbsp. white sesame seeds
- 1 Tbsp. Citarella Everything Bagel Seasoning
- 4 (6-8 ounce) skinless cod fillets
- Sea salt, to taste
- 2 Tbsp. extra-virgin olive oil
Instructions
- Preheat the oven to 375ºF. In a large mixing bowl, toss the julienned peppers and the olive oil. Then, place on a sheet-pan and bake for 8-10 minutes. Remove from the oven and cool.
- Prepare the dressing: Place all the ingredients in the base of a blender. Puree until smooth.
- Mix the shredded nori, the sesame seeds, and Everything Seasoning in a medium bowl. Season the cod with sea salt; then, press one side into the nori mix to cover the surface completely.
- Heat a large nonstick frying pan over medium heat. Add the oil and sear the nori-covered side of the fish. Cook 3 minutes, or until golden-brown. Place the fish on a parchment-lined sheet-pan, nori side-up. Bake for 4-7 minutes, or until just cooked through.
- Meanwhile, in a large mixing bowl, place the coleslaw mix, red peppers, mango, cilantro, and scallions. Pour ½ of the dressing into the mix, season with salt and pepper, and toss to combine.
- Divide the salad between 4 serving plates. Top with the baked fish and drizzle remaining dressing around the fish. Serve immediately.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
