Cod martinis with strawberry peach salsa

By Chef David Wolfman
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Embrace the flavours and cooking techniques of another culture with these edible martinis. 



  • 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


  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. 


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