Cape Cod Turkey

Name: Cape Cod Turkey
Ingredients: 12 ounce crabmeat; 1/4 cup mayonnaise; zest of 1 lemon; 1 tablespoon chives, minced; 1 tablespoon parsley, chopped; 1 tablespoon tarragon, chopped; 1 teaspoon chiles, minced; 1 tablespoon shallot, minced; salt and pepper, to taste; four 6-ounce cod fillets; 2 tablespoon softened butter; 2 tablespoon extra-virgin olive oil; 1 pound baby spinach; salt and pepper, to taste

Elyse Cromer|Nov. 5, 2013 1:43 pm EST

Cape Cod Turkey

4.5 (2 ratings)

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Ben Pollinger, executive chef at New York City's Oceana restaurant, shares his aquatic take on Thanksgiving featuring cod with stuffing.

Servings

4

Ingredients

12 ounce crabmeat
1/4 cup mayonnaise
zest of 1 lemon
1 tablespoon chives, minced
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 teaspoon chiles, minced
1 tablespoon shallot, minced
salt and pepper, to taste
four 6-ounce cod fillets
2 tablespoon softened butter
2 tablespoon extra-virgin olive oil
1 pound baby spinach
salt and pepper, to taste

Directions

Preheat oven to 400 degrees.
Cut a slit down the length of the cod fillet but do not cut all the way through. Season cod with salt and pepper to taste. Brush cod with softened butter. Combine all stuffing ingredients except crab. Mix well. Gently fold in crabmeat. Divide stuffing among the 4 fillets of cod, stuffing so it mounds out of the fish. Bake until cooked through, about 10-12 minutes. Heat a 12-inch sauté pan over high heat. Add oil and spinach. Season spinach right away with salt and pepper. Sauté quickly until just wilted. Divide spinach among 4 plates. Place cod on top of spinach.