Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens | James Beard Foundation
Savory and spicy cajeta gives this black cod dish a unique, Latin American twist. The cajeta can be made a couple of days in advance.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Pot
- Saute pan
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pastry brush
- Grater
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Plate
- Refrigerator
Ingredients
- 1 habanero chile
- 16 cherry tomatoes
- 2 cloves garlic, minced
- 1/4 bunch thyme, chopped
- 1/4 bunch rosemary, chopped
- Olive oil as needed
- Salt, black pepper, and sugar as needed
- Four 6-ounce portions black cod
- Salt as needed
- 4 tablespoons habanero cajeta
- 2 tablespoons chopped shallots
- 3 cups purslane, spinach, or baby mustard greens
- 2 tablespoons toasted and chopped macadamia nuts
- Grated piloncillo or brown sugar as needed
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