Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1-2 Heirloom or Vine ripe Tomatoes – cored, seeded and cut into small dice
- 1 cup charred and peeled Peppers – cut into rough/small dice
- 2 Garlic cloves – minced or finely grated
- 1-2 pinches of Pimenton (smoked Paprika)
- 4 tsps. Sherry vinegar (Vinagre de Jerez from Spain)
- EVOO
- 1 cup Baguette bread – torn into large pieces and toasted in a pan
- 1/2 cup smoked and salted Almonds – toasted and roughly chopped
- Four (5-6-oz) Cod Filets (can use Halibut, Snapper or Swordfish too)
- Kosher Salt and fresh Black pepper – to season
- 4 tbsps. fresh Parsley – rough chop
Directions
- Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, pimenton, vinegar and 2-3 tbsps. EVOO. Season with salt and pepper to taste and set aside.
- Add 2-3 tbsps. EVOO to a saute pan over med-high heat. When oil is hot, add bread and cook, tossing often until toasted/golden brown (4-5 minutes). Transfer to a bowl to cool and set aside.
- In the same pan on med heat, add 1-2 tbsps. of EVOO. Once warm, add whole almonds & toast for about 3 minutes or until golden brown. Transfer to the same bowl with bread and allow to cool.
- Once bread and almonds are cool, coarsely chop them into pieces. Set aside.
- Remove fish from the fridge and dry well on all sides with a paper towel. Dress with some EVOO, season with salt/pepper and place onto a parchment covered sheet pan.
- Roast until the fish is cooked through (depending upon thickness it can be anywhere from 8-12 minutes). Just look for the fish to start flaking easily with a fork or knife.
- While cooking, add the parsley, toasted bread and almonds to the tomato salsa and toss well.
- To serve, spoon the salsa over the fish and garnish with pasrley. Serve immediately & enjoy!
