Tortilla-Crusted Cod Cakes

Tortilla-Crusted Cod Cakes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves). Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.
  2. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips.
  3. Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes.
  4. Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 380Calories From Fat 26%
  • Fat 15g
  • Sat Fat 2.5g
  • Cholesterol 120mg
  • Sodium 1,090mg
  • Carbohydrate 27g
  • Fiber 4g
  • Sugar 9g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Place setting
Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves.

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