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Cool Recipe Alert: Prosciutto Wrapped Black Cod

Cool Recipe Alert: Prosciutto Wrapped Black Cod

Recipe by Drew Ward, chef at Sharon Towers/Morrison Community Living

Prosciutto Wrapped Black Cod

This seafood-meets-charcuterie recipe recently took the top prize at Morrison Community Living’s 2nd Annual Food Fight Finals. At the event, five semifinalists from Morrison accounts across the country competed in a “Chopped”-style appetizer and entrée challenge sponsored by Hormel, Kraft and Rich Products.

The Prosciutto Wrapped Black Cod was created by Drew Ward, chef at Sharon Towers senior living community in Charlotte, N.C. Ward incorporated fingerling potatoes, baby zucchini and squash ribbons, all combined with an inventive sauce made with steak sauce, Dijon mustard and tomatoes. Check out the recipe…

YIELD: 2 servings

For cod:
2 (4 oz.) black cod fillets
2 paper-thin slices of prosciutto
salt and pepper, to taste
2 Tbsps. olive oil
4 sprigs thyme

For potatoes:
1 lb. baby fingerlings, multicolored
1 clove garlic
1 Tbsp. chopped parsley
2 Tbsps. olive oil
salt and pepper, to taste

For zucchini salad:
1 baby zucchini
1 baby yellow squash
1 shallot, large, brunoise cut
1 lemon
2 Tbsp. basil, chiffonade
2 Tbsps. extra-virgin olive oil
salt and pepper, to taste

For tomato sauce:
1 lb. Roma tomatoes
2 cloves garlic, minced
1” knob ginger, peeled and minced
3 Tbsps. olive oil
2 Tbsps. chopped thyme
1 Tbsp. Dijon mustard
2 tsps. red pepper flakes
1/3 cup steak sauce
1/8 cup balsamic vinegar
salt and pepper, to taste
arugula, for garnish

1.    For tomato sauce: Dice tomatoes. On sheet pan, combine tomatoes with olive oil, garlic, ginger and thyme. Roast in 400°F oven until soft.
2.    Add remaining tomato sauce ingredients and puree in blender or food processor. Once pureed, pass through chinois and hold hot.
3.    For potatoes: Dice fingerlings into medium-size chunks, toss with garlic, olive oil, salt and pepper. Roast in 400°F oven until golden brown and tender. Once out of oven, toss with parsley and hold.
4.    For zucchini salad: On mandolin, slice zucchini and squash lengthwise very thin. Mix sliced vegetables with remaining zucchini salad ingredients and let marinate 10-15 minutes.
5.    For cod: Wrap cod with prosciutto. Heat olive oil in sauté pan and add cod. Sear one side until crisp, about 3 minutes. Flip, cook 2 more minutes, then add thyme and baste fish with olive oil for one minute. Remove from heat and drain on paper towel.
6.    To plate: Spoon sauce down the plate in a swipe. Place potatoes and pile zucchini salad beside potatoes. Lay fish on top of potatoes and spoon small amount of tomato sauce on top of fish.

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