Recipe: Alaska Cod Florentine (using baby spinach and pancetto or bacon)

ALASKA COD FLORENTINE

2 Tablespoons olive, canola, peanut or grapeseed oil, divided use
2 teaspoons chopped garlic
2 oz. pancetta or 1/4 cup crumbled bacon
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
1/2 to 1 teaspoon lemon pepper blend
1/4 cup water
2 packages (6 to 7 oz. each) fresh baby spinach
2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained

Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.

Add 1/4 cup water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

TO SERVE:
Portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.

VARIATION:
Substitute Alaska Pollock or Sole fillets for Alaska Cod. Adjust cook time for smaller fillets if necessary.

Makes 4 servings
Source: Alaska Seafood Marketing Institute