Garlic Lime Alaskan Cod with Chipotle Crema Small Bites

Thank you again for your suggestions on how to take my fish tacos and turn them into appetizers for the Foodbuzz Festival Tasting Pavilion with the lovely folks from Alaskan Seafood. I have two recipes figured out – super easy conversions! I’ll share one today and the other tomorrow.

The first one is a take on the  Marinated Fish Tacos with Cabbage Slaw & Chipotle Crema. Instead of halibut, I used Alaskan black cod and instead of battering and frying the fish, I just grilled it on the stove. I used the same marinade and same sauce, but healthied up the slaw part by using plain cabbage instead of making a slaw.

(BTW, Alaskan cod is always my first choice – vs Atlantic cod – because Alaskan seafood is sustainable. In fact, sustainable fishing methods is part of the Alaskan State Constitution. True story. So buy Alaskan if at all possible.You can read more about Alaskan seafood sustainability here.)

Overall, it’s a much healthier recipe – win! Plus, it’s a one-bite food – much easier to handle in a crowd than a soft taco while mingling with other bloggers, holding a glass of wine and having a camera strapped around your neck. 

Garlic Lime Alaskan Cod with Chipotle Crema Small Bites

• 3 (4 oz) Alaskan cod fillets, thawed and sliced into 1/2 inch strips
• 1 bag of Tostito’s Scoops chips
• Cabbage, sliced thin and cut into 1” long strips

CHILI-LIME MARINADE

• 1 1/2 cups water
• 1/2 cup fresh lime juice
• 10 cloves garlic, slied
• 2 serrano chilis, stemmed and sliced
• 2 t dried oregano
• 1 T salt

CHIPOTLE CREMA

• 1 c mayonnaise (I used the lowfat Whole Foods brand)
• 1 T pureed canned chipotle chilis in adobo sauce
• 2 t fresh lime juice
• 1 T cilantro
• 1/8 t kosher salt

1. Combine all marinade ingredients and add fish strips. Marinate for 20 minutes.

2. Combine all crema ingredients and refrigerate while preparing the fish.

2. Drain the fish strips and pat dry with a paper towel.

3. Heat a cast-iron grill pan to medium high. Spritz with non-stick spray.

4. When the pan is hot, transfer the fish to the pan in a single layer. Cook 2-3 minutes each side, until just cooked. It will go quickly since they are so thin!

5. Place some Tostitos Scoops on a plate and put a small amount of the crema into the chips. Layer on some slice cabbage next. Put a small piece of the fish on top. Voila! Easy peasy. (It’s important to put the fish on top; since cod has such a mild flavor, it’s hard to taste it over the crema’s chipotle flavor if you put it at the bottom.)(the finished product is the far right one!)

6. Continue to fill chips with crema, cabbage and fish until all the fish is used up. Enjoy with friends!

What’s your favorite fish? I love wild Alaskan salmon and halibut – especially if I caught it myself.

Have you always liked fish or was it an acquired taste? Or do you still not like fish? My family ate a lot of salmon and halibut growing up so I think I’ve always liked it!