bakailao

This dish uses another method from Teresa Barrenechea's book. She may be saving me a fortune in culinary school tuition! I used her method of pan frying the fish, then used the mango-orange-balsamic sauce from last night. The greens and Marfa tomatoes were an easy match with this plate.


Remove ribs and steam large swiss chard for 10 minutes. Keep warm until cod is done.


For the sauce:
Run 1 chopped green onion, 1 clove garlic, 1/4 cup mango, 1/4 cup orange juice, 2 tsp balsamic vinegar,  salt and pepper in a food processor 


Cut 1/2 pound of cod into 1 x 2 inch pieces, salt to taste, dredge with flour.
Whip 2 egg whites until frothy, add yolks and mix together
Heat olive oil in a pan over medium high heat
Dip cod in eggs, place in pan, cook for 2-3 minutes, turn over when bottoms are beginning to brown
When other side has cooked for 2-3 minutes, let drain on paper towels.


Place chard on a plate, spread cod evenly. Drizzle with sauce and place diced tomatoes in one corner.