Cod martinis with strawberry peach salsa

By Chef David Wolfman
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Embrace the flavours and cooking techniques of another culture with these edible martinis. 

SERVES
8
TOTAL TIME

Ingredients

  • 225 grams fresh cod (previously frozen), skin removed
  • 2 tablespoons (30 milliliters) fresh lime juice
  • 1 teaspoon (5 milliliters) minced jalapeno pepper (or serrano pepper)
  • 1 tablespoon (15 milliliters) small diced tomato
  • 1 teaspoon (5 milliliter) kosher salt (or sea salt)
  • Pinch fresh ground black pepper

For the salsa:

  • 2 tablespoons (30 milliliters) minced fresh mint
  • 2 tablespoons (30 milliters) grapefruit juice
  • 1 tablespoon (15 milliliters) extra-virgin olive oil
  • 1/4 teaspoon (1 milliliter) ground cumin
  • 2 teaspoon (10 milliliters) minced garlic
  • 1 teaspoon (5 milliliters) minced fresh cilantro
  • 1 cup (250 milliliters) small-diced fresh peaches, skin on (or canned and drained peaches)
  • 1 cup (250 milliliters) small-diced strawberries

Optional garnish:

  • 1/2 red onion, sliced paper thin

Directions

  1. Small-dice the fish and place in a nonreactive bowl (glass, ceramic or stainless steel) with the lime juice, jalapeno pepper, tomato, salt and pepper, and allow to briefly marinate in the fridge while you pre- pare the dressing for the salsa. Set the bowl over ice while you prepare the salsa.
  2. In a bowl, whisk together the minced mint with the grapefruit juice, oil, cumin, garlic and cilantro. Add the peaches and strawberries and toss. Set aside.
  3. To serve, use a slotted spoon to scoop salsa into martini glasses. Drain the fish and scoop over the salsa. Garnish with the onion if using.
  4. Serve chilled, keeping refrigerated in a bowl set over ice until the minute you are ready to use it. Store leftovers in the fridge for up to 24 hours, after draining off excess liquid.

Note: If you make the salsa a day ahead, it will taste a lot better but the fish will toughen the longer it sits in the acidic mixture, so you should plan to serve it within one to two hours of making it. 

WATCH

The Social Daily at 1pm ET on CTV

Bell Media Lifestyle Specialty Terms of Use Privacy Policy