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Firehouse Recipe of the Week: Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice

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Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa

served on a bed of Jalapeno Mango Rice


Recipe Courtesy of Firefighter Kevin Pratt, Station 12




Pecan-Crusted Alaskan Cod


  • 4 pieces of cod, 8 oz each

Pecan Mix Ingredients:

  • 1 cup flour
  • 3/4 cup pecans
  • 1/2 cup parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs for batter, with 1/2 cup of milk


  1. Mix all the dry ingredients together.
  2. Take piece of fish and place it in the egg batter coating both sides.
  3. Place the fish in the pecan mix and coat both sides of the fish. 
  4. Place in a saute pan coated with olive oil and cook for 5 to 7 minutes a side, over medium flame. 

Pineapple and Peach Salsa



  • 1 cup of pineapple, small diced pieces
  • 2 medium fresh peaches, diced
  • 1 tablespoon fresh jalapeno, diced fine
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped fine
  • 1 small tomato, diced
  • 2 tablespoons honey
  • 1 tsp chili powder
  • juice of 1 lime, squeezed
  • salt and pepper to taste


  1. Mix all ingredients in a bowl and allow to chill for an hour.
  2. Serve on top of the fish.

Mango Jalapeno Rice



  • 2 cups of white rice
  • 1 mango, diced
  • 1 fresh jalapeno, diced fine
  • 1/4 stick of salted butter (2 Tbs.)
  • salt and pepper to taste


  1. Prepare rice in a rice cooker or sheet pan in an oven.
  2. Stir in mango, jalapeno, butter, and salt and pepper.
  3. To serve: use a generous spoonful of rice, place fish on top of rice, then ladle on the salsa. 


  Portland Fire & Rescue We Respond: Always Ready, Always There

  July 29, 2010

1 Comment


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