May 24, 2023
By Emma Duckworth, WSG Undergraduate Science Communications Fellow
We have curried Pacific cod kebabs for this week’s recipe in our Discover West Coast Seafood Recipe Series. Pacific cod is the second largest catch from commercial groundfish fisheries, and NOAA and the Pacific Fishery Management Council manage their stocks. Recent stock assessments have determined that Pacific cod populations are not overfished and that current management strategies are succeeding at sustainably harvesting these stocks. Read more about the status of Pacific Cod stocks and where they can be found here.
Courtesy of Alaska Seafood, this recipe is a quick and delicious meal perfect for the summertime. As temperatures in the Pacific Northwest warm up, these kebabs are perfect for preparing and grilling in the nice weather. Check out the Alaska Seafood Website and the rest of the Discover West Coast Seafood Series for more sustainable seafood recipes.
- 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
- 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