Introducing curried Pacific cod kebabs for this week’s recipe in our Discover West Coast Seafood series. Pacific cod is the species that fills the second largest catch from commercial groundfish fisheries, with their stocks managed by NOAA and the Pacific Fishery Management Council. Recent stock assessments determined Pacific cod populations to be stable with current management strategies aiming to sustainably harvest these stocks. Read more about the status of Pacific Cod stocks and where they can be found here.

Ingredients 

• 1 pound Pacific Cod, cut into thick strips
• 12 cherry tomatoes
• ½ red onion, cut into wedges
• 1 tablespoon curry powder
• ½ tablespoon onion powder
• 1 tablespoon kosher salt
• A few turns fresh ground black pepper
• 1 tablespoon olive oil

Instructions

• Thread fish, tomatoes and onion onto skewers
• Mix spices, salt and olive oil to make a thick paste. Slather over fish and vegetables. 
• Grill over medium heat until tomatoes blister and fish is cooked through, approximately 5-7 minutes
• Cover the grill to avoid turning as much as possible. (Can be broiled as well!)
• Serve with dressed greens, as desired

Recipe courtesy of Alaska Seafood.

###

Washington Sea Grant, based at the University of Washington, helps people and marine life thrive through research, technical expertise and education supporting the responsible use and conservation of coastal ecosystems. Washington Sea Grant is one of 34 Sea Grant programs supported by the National Oceanic and Atmospheric Administration in coastal and Great Lakes states that encourage the wise stewardship of our marine resources through research, education, outreach and technology transfer.

wsg.uw.edu

Join the conversation: instagram.com/waseagrant and Facebook.com/WaSeaGrant.