Tuesday, April 24, 2012
Palo Santo is one of Park's Slope's delicious restaurants that my husband and I always enjoy going to. I adapted this delicious and healthy fish restaurant from the New Brooklyn Cookbook, where the recipe hails from Palo Santo. I wasn't able to get bluefish, so I adapted the recipe for cod. It was still delicious and I really loved the salsa verde, plantains and slaw with the fish. This take a bit of time to make, but not as long as you would think. The end result is a beautiful, colorful and healthy display - a perfect meal for cheering up on a gloomy day!
Cod with Slaw, Salsa Verde and Plantains
1/2 head small red cabbage, cored and shredded
1 scotch bonnet pepper, seeded and minced
1 garlic clove, minced
1 T red wine vinegar
2 T extra virgin olive oil
salt and pepper to taste
10 oz green tomatillos, husked and rinsed
1/3 cup minced chives
1 cup minced cilantro (original recipe called for two but I used less)
juice of one lime
1 T extra virgin olive oil
salt to taste
3 very ripe plantains (I used two)
1 T melted butter
two 8 oz cod fillets (original recipe called for 6 8oz bluefish fillets)
1/4 cup canola oil
salt and pepper
Preheat the oven to 425. To make the slaw, combine the cabbage, pepper, garlic and vinegar and olive oil in a large mixing bowl. Season with salt and pepper and set aside to marinate.
To make the salsa, use a paring knife to make an X on the bottom of each tomatillo. Blanch in boiling water for a few seconds until the skin starts to split and then plunge into an ice bath. Peel, discard skins and seeds and chop the tomatillo. Combine with the other ingredients above for the salsa verde and set aside.
Roast the plantains on a rimmed baking sheet at 425 for about 20 minutes until they begin to puff and burst. Then cut them and coat with the melted butter. Bake until golden brown, another 5-10 minutes.
To prepare the fish, season with salt and pepper. Prepare an ovenproof saute pan and add the canola oil and heat. Cook 2-3 minutes, and then place fish in oven to finish cooking about five minutes until it is opaque in the center.