Captain Jack's
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Captain Jack's is located on the docks in Seward, Alaska. Having a first-hand look at each catch, we know which Seward fishing charters routinely find the fish. We can point you in the right direction to tip the scales in your favor.

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Captain Jack's Seafood Locker ships your freshly-frozen Alaska Seafood via UPS overnight delivery, directly from our freezer to your front door. This ensures that when you order Alaskan seafood from Captain Jack's it arrives in perfect condition on the day you choose.

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Category:    Main  »  Black Cod Recipes
Title:Smoky Harissa Baked Alaska Cod Bulgur Bowl
Detail:For the sauce:
Prepared or bottled harissa aioli
For the bulgur-beans:
3 cups prepared bulgur wheat (or couscous)
1 (15oz) can garbanzo beans, drained and rinsed
1 orange, juiced and zested
2 Tbsp extra-virgin olive oil
Salt and pepper, to taste
For the veggies:
1 lb tri-color carrots, large diced
2 Tbsp canola or olive oil
Salt and pepper, to taste
For the fish:
4 (4-5 oz ea.) wild Alaska cod fillets
1 Tbsp extra-virgin olive oil
Salt, to taste
For the greens:
8-12 cups mixed greens

Preparation
Step 1
Prepare the grains
Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper.

Step 2
Cook the veggies
Heat oven to 425F. Toss carrots with olive oil, then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and edges are slightly charred.

Step 3
Cook the fish
Reduce oven temperature to 400F. Season Alaska cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish.

Step 4
For each serving
Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tablespoons of harissa aioli onto greens. Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 tablespoon aioli where cod will be placed and add cod fillet. Place roasted carrots over the salad and around the cod. Brush cod with a teaspoon of olive oil. Sprinkle on some of the orange zest Drizzle on additional 1 tablespoon aioli. Sprinkle on chopped fresh herbs, if desired.


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