Caribbean Crusted Cod

10 Caribbean Cod portions
10 C. citrus salad
15 C. jicama slaw

Citrus Salad:
Zest of 3 limes
2 C. lime sections
5 C. orange sections
3 C. grapefruit sections
∏ cup shallots, diced
3 T. lemon juice
3 T. olive oil
∏ t. salt

Jicama Slaw:
1 large bulb jicama, peeled and  grated
5 large carrots, peeled and  grated
∏ C. scallion, chopped
π C. fresh cilantro, chopped
1 C. Catalina-style dressing
Salt to taste

Method: (1) Combine all ingredients and store refrigerated in an airtight container. (2) Cook cod as directed. Place 1 cup of citrus salad and 1∏ cup jicama slaw on plate and finish with a cod portion atop.

Wine Pairing: Northwest Cellars “Adagio” 2011, Washington State
An unusual, refreshing blend of Sauvignon Blanc, Chardonnay and Semillon with sweet/tart orange blossom and citrus flavors that will pick up on the citrus salad and complement the cod and jicama slaw.

Copyright 2013 Talcott Communications. Reprinted with permission. All rights reserved.  www.Chefmagazine.com