• Kale Pesto Sauce:
  • 3 cups Loosely packed kale leaves
  • 1/2 cup Toasted macadamia nuts (any nuts will do)
  • 4 Garlic cloves
  • 1/4 cup Parmesan reggiano
  • 1/4 tsp. Kosher salt
  • Juice and zest of 1 lemon
  • 1/2 cup Grapeseed or olive oil
  • Tomato Jam:
  • 3 Vine-ripe tomatoes, chopped
  • 1/2 Shallot, chopped
  • 1/3 cup Brown sugar
  • 1 Tbsp. Balsamic vinegar
  • 1 Tbsp. Honey
  • 4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen


Prep Time
30 minutes
Cook Time
15 minutes
  1. Kale Pesto: Trim and cut kale from stem and center rib; place in blender. To toast the nuts, place in sauté pan over medium heat. Cook until nuts are brown and toasty, shaking the pan every so often. Place toasted nuts, garlic, cheese, salt, lemon zest and 1 tablespoon lemon juice in blender. Puree; slowly drizzle oil into mixture until it is as smooth as you like it. Season to taste.
  2. Tomato Jam: Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
  3. Cod: Preheat oven to 450ºF. Rinse frozen Alaska Cod under cold water to remove any ice glaze; pat dry with paper towel. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto. Place seafood on spray-coated pan or foil-lined baking sheet and roast for 12 to 15 minutes for frozen cod or 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  4. To serve, top with reserved pesto and a dollop of tomato jam.