Chili lime pernod cream, roasted tomato arancini, farm fresh vegetables

Season the amberjack fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for about 4 minutes on each side until golden brown and cooked through. Remove from heat and keep warm.

Prepare the Amberjack

In a bowl, flake the cooked cod fillets and combine with breadcrumbs, eggs, green onions, garlic, mayonnaise, mustard, and Old Bay seasoning. Form into patties and refrigerate for 30 minutes. Heat olive oil in a skillet and fry the cakes for about 4-5 minutes on each side until golden brown.

Make the Cod Cakes

In a saucepan, combine heavy cream, Pernod, lime juice, and chili powder. Simmer on low heat until slightly thickened. Stir occasionally and season to taste.

Prepare the Sauce

Cook Arborio rice in vegetable broth until creamy. Allow to cool, then mix in Parmesan cheese and roasted tomatoes. Form into balls, dust with flour, dip in beaten egg, and coat with breadcrumbs. Fry in hot oil until golden brown.

Make the Arancini

In a pan, heat olive oil and sauté sliced zucchini, chopped bell pepper, and sliced carrots until tender. Season with salt and pepper.

Sauté the Vegetables

Amberjack fillets

Salt

Black pepper

Olive oil

Cod fillets

Breadcrumbs

Eggs

Green onions, chopped

Garlic, minced

Mayonnaise

Mustard

Old Bay seasoning

Olive oil for frying

Heavy cream

Pernod

Lime juice

Chili powder

Arborio rice

Vegetable broth

Parmesan cheese, grated

Egg, beaten

Roasted tomatoes, chopped

Flour for dusting

Breadcrumbs for coating

Oil for frying

Zucchini, sliced

Bell pepper, chopped

Carrots, sliced

Salt and pepper to taste

Pan Seared Amberjack Medallions + Cod Cakes

pan seared amberjack medallions + cod cakes

Recipe information

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