Alaska Cod Cakes with Citrus Sauce

Ready in
30 Minutes


  • 1 pound Alaska Cod fillets, fresh, thawed or frozen
  • 1/4 cup seasoned bread crumbs
  • 2 Tablespoons mayonnaise
  • 1 egg white, beaten
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper, if desired
  • fine cornmeal or flour
  • unsalted butter
  • 1 Tablespoon olive oil
  • 1 cup orange juice
  • 1 Tablespoon corn starch
  • 2 teaspoons honey-Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups escarole and shredded carrot salad blend
  • 1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped


Prep Time
15 Minutes
Cook Time
15 Minutes
Ready in
30 Minutes
  1. Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer.
  2. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
  3. In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
  4. Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.