YIELD: 12 servings

3 to 4 lbs. cod filet, 4 to 5 oz. each

corn starch, as needed

For the Gremolata:

4 oz. scallions, chopped

2 oz. jalapenos, red and green

2 oz. garlic, sliced

2 oz. ginger, julienned

1 oz. cilantro leaves, fresh

1 Tbsp. kosher salt or sea salt

1 Tbsp. ground pepper mix (black, green, red and Szechwan)

To assemble the sandwiches:

12 sesame buns, toasted

12 Tbsps. prepared lime ponzu sauce

red vinegar (available at Asian markets) to drizzle

2 slices of each jalapeno — red and green — per sandwich, thinly sliced

12 sprigs of cilantro, fresh

1. For the cod: dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1 to 2 minutes, or until internal temperature reaches 145°F.

2. For the gremolata: dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.

3. To assemble: Place gremolata on a warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeno slices and fresh cilantro. Top with bun crown. (Alternative menu ideas: for a rice bowl, stir cut pieces of cod with a little Asian-style gremolata into a bowl of fragrant jasmine rice; or for stir-fry, add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt and pepper cod.)

Photo and recipe: Alaska Seafood Marketing Institute