New Products

by Chef Karl Marsh

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New Product: Omaha Steaks Icelandic Cod

Sometimes during the hectic holiday season, I find myself needing to eat some lighter meals. After all, one can only consume so many holiday sweets, rich foods and alcohol before needing a break. Lately, I have been enjoying one of our newest products, our Icelandic Cod.

This delicious fish comes from pristine cold waters. Like all of our seafood, our Icelandic Cod loins are frozen just once – on the day they were caught. You can’t get any fresher than that! These heart-healthy, lean and juicy cuts are boneless, skinless and easy to prepare. Try some of these recipes below, but however you prepare it, you can be sure our Icelandic Cod will make a fresh, flavorful meal.

Cheers! Chef Karl

Baked Icelandic Cod with Lemon, Sea Salt and White Wine

Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes

Serves 4

Ingredients:
4 each Omaha Steaks Icelandic Cod (Thawed)
1 tsp. Sea Salt
4 tsp. Olive Oil
4 tsp. White Wine
1 Whole Lemon cut into quarters

Preparation:
1. Preheat oven to 400°F.
2. Remove thawed cod from plastic and season each 1/4 tsp of sea salt.
3. Place seasoned Cod portions on a baking sheet lined with foil or parchment paper.
5. Top each Cod portion with 1 tsp. of Olive Oil and 1 tsp. of White Wine.
6. Bake for 12-14 minutes.
7. Before serving squeeze 1/4 of a lemon over each portion.

Optional:
1. Garnish with a lemon wedge and parsley sprig.

Icelandic Cod Fish Tacos

Prep Time: 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Serves 4-6 Makes 12 Tacos

Ingredients:
4 each Omaha Steaks Icelandic Cod Portions (Thawed)
12 each 6 inch Corn Tortillas
3 cups Lettuce, finely shredded
1-1/2 cup Pico de Gallo (see recipe below)

Preparation:
1. Preheat oven to 400°F.
2. Cut each thawed Cod portion into 3 even pieces.
3. Place Cod on a baking sheet lined with foil or parchment paper and season as desired.
4. Bake for 10-12 minutes.
5. Heat tortillas in the microwave for 5-10 seconds or in a medium pan on the stove for 10 seconds on each side.
6. Place 1/4 cup of shredded lettuce in the center of the tortilla.
7. Place a cod fillet on the lettuce and top each with 2 Tbsp. of Pico de Gallo.
Serve with Omaha Steaks Spanish Rice

Pico De Gallo

Makes about 1-1/2 cup

Ingredients:
1 cup Roma Tomatoes, diced
1/4 cup White Onion, diced
2 Tbsp. Cilantro, chopped finely
2 tsp. Jalapeño, minced
1 Tbsp. Lime Juice, fresh
1/2 tsp Sea Salt

Preparation:
1. To prepare the Pico de Gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice and salt in a mixing bowl and mix well. Keep refrigerated.

Baked Icelandic Cod with Fresh Mango Salsa

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Serves 4

Ingredients:
4 each Omaha Steaks Icelandic Cod Portions (Thawed)
To Taste Sea Salt and Black Pepper
1 recipe Mango Salsa

Preparation:
1. Prepare the fresh Mango Salsa by following the recipe below.
2. Preheat oven to 400°F.
3. Remove thawed cod from plastic and season as desired.
4. Place seasoned Cod portions on a baking sheet lined with foil or parchment paper.
5. Bake for 12-14 minutes.
6. Top each fillet with a generous scoop of the fresh Mango Salsa

Fresh Mango Salsa
Serves 4

Ingredients:
1 cup Mango (Peeled, seeded and chopped ¼”)
¼ cup White Onion (chopped ¼”)
1 Tbsp. Cilantro (chopped Fine)
1 Tbsp. Lime Juice (fresh squeezed)
2 tsp Jalapeños (minced fine)
2 Tbsp. Red Bell Peppers (seeded and ¼” dice)
1/4 tsp Sea Salt

Preparation:
1. Combine all ingredients in a mixing bowl and mix well.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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