Alaska Cod with Citrus, Avocado, Jicama & Fresno Chile Vinaigrette | Sysco Foodie
Alaska Cod paired with citrus, avocado, jicama, and Fresno chile vinaigrette for a fresh and flavorful dish.Discover it on Sysco Foodie.
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Cooking tools:
- Mandoline
- Skillet
- Stove
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Spatula
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
- Serving platter
Ingredients
- 4 tbsp. Casa Solana Classic Fresno Chili Peppers, Stem Removed, Finely Diced
- 2 tbsp. Imperial Fresh Red Onion, Fine Dice
- ½ c. Sysco Natural Lemon Juice, Freshly Squeezed
- ½ c. Arrezzio Imperial Extra-Virgin Olive Oil
- 1 tsp. Madhava Agave, Light
- 1 tsp. Salt
- 4 Portico Simply Alaska Cod Fillet Portions, 4-6 oz. ea.
- Salt
- pepper
- 1 tbsp. Arrezzio Classic Rice Bran Oil or 75/25 Oil Blend (75% Canola/25% Olive Oil)
- 2 tbsp. Wholesome Farms Imperial Unsalted Butter
- 1 Imperial Fresh Garlic Clove
- 3 Imperial Fresh Thyme Herb Sprigs
- 1 Small Imperial Fresh Jicama, Peeled
- 1 Packer Ruby Red Grapefruit
- 1 Imperial Fresh Navel Orange
- 1 Cara Cara or Blood Orange
- 2 Packer Avocados, Sliced
- ¼ c. Imperial Fresh Cilantro, Washed, Coarse Chopped
- ¼ c. Toasted Pepitas, Unsalted, Lightly Chopped
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