1 pound Alaska Cod fillets, fresh, thawed or frozen
1/4 cup seasoned bread crumbs
2 Tablespoons mayonnaise
1 egg white, beaten
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper, if desired
1/3 cup fine cornmeal or flour
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 cup orange juice
1 Tablespoon corn starch
2 teaspoons honey-Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
4 cups escarole and shredded carrot salad blend
1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.