BAKED ALASKA COD WITH CALIFORNIA RAISIN SAMBAL

2 cups (about 5 medium) shallots, sliced lengthwise
2 cloves garlic, very thinly sliced
1/3 cup very thinly sliced lemongrass (white part only)
1/4 cup peanut oil
1/2 cup California golden raisins, divided
1 tablespoon fresh lime juice
4 Alaska cod fillets (6 to 8 ounces each)
Salt and pepper
1/4 cup chili sauce
1 small star fruit, sliced

In nonstick pan, saute shallots, garlic and lemongrass in peanut oil until shallots soften and begin to caramelize. Remove from heat; stir in 1/3 cup raisins and lime juice. Cool slightly.

Preheat oven to 400 degrees F. Prepare 4 squares parchment paper, 12 inches each.

Season cod fillets with salt and pepper; brush both sides with chili sauce and place in center of parchment sheets. Divide and portion sambal onto fillets. Bring edges of parchment together to form packets and fold together to seal.

Transfer packets to baking sheet; bake 15 to 20 minutes, just until fish is opaque throughout. Serve cod topped with remaining raisins and star fruit slices.

Makes 4 servings
Sources: Alaska Seafood Marketing Institute and California Raisin Marketing Board