Potato Crusted Alaskan Cod In Spicy Zucchini Pepita Sauce | Idaho Potato Commission
In a medium pan over medium flame, melt butter. Add onion and sauté for 5 minutes. Add Poblano chile and zucchini. Continue to sauté for 10 minutes. Pour chicken broth into sautéed mixture, and...
Ingredients
- 1 tablespoon butter
- ½ cup onion, chopped
- 1 poblano chile, stem removed and chopped
- 1 zucchini, sliced in rounds
- 1 cup chicken broth
- ¼ cup pepitas
- ¼ cup half and half
- 4 4-inch pieces Alaskan Cod (about 1 pound)
- 2 Idaho® Russet potatoes, peeled and thinly sliced with a mandolin
- salt and pepper to taste
- 2 tablespoons vegetable oil
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