Recipe by James Monroe | Photography by Greg Lindstrom

Grilled Cod Puttanesca Serves 4

32 oz. cod
¾ cup white wine
½ to 1 small can anchovy fillets
2 tsp. red pepper flakes
1 can quartered artichokes in water
1 can chopped olives: black, Kalamata, green, cook’s choice
¼ lb. butter
1 medium yellow onion
5 garlic cloves
2 lemons
1 can diced tomatoes
1 bunch parsley
4 very thin bread slices
2 tbsp. olive oil
Salt and pepper to taste

1. Julienne the onion and mince the garlic. Sauté in butter until translucent. Add red pepper flakes and anchovies and sauté just seconds more. Deglaze with white wine and the juice of one lemon. Add remaining ingredients and reduce by about ¼. Season with salt and pepper and chopped fresh parsley. Keep warm until ready to serve.

2. Divide the cod into 4 equal portions of 6 -8 oz. each. Place on a very thin bread slice, skin side down (when skin is already removed, the skin side is the darker side of the fish). Trim the bread slice to match the size of the fish.

3. Season the cod with salt and pepper and place in a hot pan with olive oil, bread side down first. Sear the fish about 4-5 minutes on medium-high heat. Then turn over the fish, reduce heat and finish cooking — 10-12 minutes total time.

4. Serve over rice surrounded by the puttanesca sauce.



Chipotle Fish Tacos Serves 4

24 oz. cod fillets
Blackening spice blend or Cajun blend spice mix
2-4 tbsp. butter
2-4 tbsp. olive oil
8 oz. chipotle mayo
8-16 small corn tortillas
8 oz. shredded cabbage
2 bunches cilantro
Sliced tomatoes, white onions for garnish
Lemon wedges for garnish
Salt and pepper to taste

Chipotle Mayo
One small can chipotle peppers in adobo sauce (only use one pepper from the can with a small amount of sauce). Add more pepper if needed or desired.
2-4 cups mayo

1. Prepare the chipotle mayo first. Puree chipotle peppers in adobo sauce in food processor. Add mayo to taste. Chef’s note: one pepper and a little sauce pureed with about three cups mayo will be sufficient. Use more or less mayo/peppers as needed or desired. Keep the mayo in the fridge until needed.

2. Season the cod fillets with salt and pepper and a good dusting of blackening spice or Cajun spice mix. Melt the butter in the pan until it starts to get brown and frothy. Add the cod, skin side down, and cook on medium-high heat 4-5 minutes. Turn the fish over, reduce heat and cook an additional 5-6 minutes. A little olive oil may be required at this stage.

3. Warm the tortillas in a dry skillet over medium heat, or in the oven. We sometimes double the tortillas for each taco — chef’s preference.

4. Dress the shells with at least 1 oz. of chipotle mayo, cabbage, tomatoes, onions and cilantro, with 3 oz. of the seasoned cod.

5. Finish with a squeeze of fresh lemon and serve.



Fish and Chips Serves 4

32 oz. cod
4-6 cups panko breading
1 bunch parsley
2 green onions
3 eggs
1 cup flour
Salt and pepper
Oil for frying
Fried potatoes of your liking

1. Mince the parsley and slice the green onions into very small slices. Add to the panko crumbs; you’re looking for a 70 percent panko/30 percent herb mixture for the breading.

2. Beat the eggs with a whisk and add enough water to make a loose egg wash — no more than ¾ cup water.

3. Season the flour with salt and pepper to taste.

4. Cut the cod into 2-3 oz. portions. Follow standard breading procedure: flour, egg wash, bread crumbs. Make sure to get a good coating of flour on the fish and press into the breading firmly at that stage.

5. Pan fry or deep fry the fillets until cooked through and lightly browned.

6. Serve with cocktail sauce, aioli, tartar, etc.

Nationally recognized Chef James Monroe is back in Eureka serving his award-winning Eureka Bubba Burger and other fare, such as fresh salads, seafood, steaks, baked goods from scratch, and gluten-free options at Front Porch Grill House.