Category

Yields1 Serving

 5 oz Ling Cod
Dredge:
 5 oz Hazelnuts
 2 fl oz Panko Bread Crumbs
 1 tsp Lemon Zest
 1 pinch Salt
Brussels Sprouts:
 5 oz Brussels Sprouts,
 2 oz White Onion, julienned
 1 tsp Minced Garlic
 1 pinch Salt
 1 pinch Pepper
 1 oz Butter
 2 oz Honey
Wild Rice Pilaf:
 3 oz Peppers
 3 oz Onions
 2 oz Mushrooms
 Salt, to taste
 Pepper, to taste
 ½ tsp Garlic Powder

1

Combine nuts, Panko, lemon zest and salt in food processor, blend
until you reach small crumb size pieces.

Fish:
2

Coat fish in flour, then submerge in egg wash, drain excess then coat in hazelnut mixture. Brown fish in oiled frying pan then finish in oven until temperature reaches 140 degrees.

Brussels Sprouts:
3

Quarter sprouts & julienne onions, sauté until el dente. Add butter & coat. Add honey & coat. Plate dish.

Wild Rice Pilaf:
4

Cook rice, set aside. In frying pan sauté peppers, onions & mushrooms, salt, pepper and garlic powder. Add rice to the veggie mixture, stir to blend, reheat to serve.

Ingredients

 5 oz Ling Cod
Dredge:
 5 oz Hazelnuts
 2 fl oz Panko Bread Crumbs
 1 tsp Lemon Zest
 1 pinch Salt
Brussels Sprouts:
 5 oz Brussels Sprouts,
 2 oz White Onion, julienned
 1 tsp Minced Garlic
 1 pinch Salt
 1 pinch Pepper
 1 oz Butter
 2 oz Honey
Wild Rice Pilaf:
 3 oz Peppers
 3 oz Onions
 2 oz Mushrooms
 Salt, to taste
 Pepper, to taste
 ½ tsp Garlic Powder

Directions

1

Combine nuts, Panko, lemon zest and salt in food processor, blend
until you reach small crumb size pieces.

Fish:
2

Coat fish in flour, then submerge in egg wash, drain excess then coat in hazelnut mixture. Brown fish in oiled frying pan then finish in oven until temperature reaches 140 degrees.

Brussels Sprouts:
3

Quarter sprouts & julienne onions, sauté until el dente. Add butter & coat. Add honey & coat. Plate dish.

Wild Rice Pilaf:
4

Cook rice, set aside. In frying pan sauté peppers, onions & mushrooms, salt, pepper and garlic powder. Add rice to the veggie mixture, stir to blend, reheat to serve.

Hazelnut Crusted Ling Cod with Wild Rice Pilaf & Honey Glazed Brussel Sprouts
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