Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and GreensJBF Editors
November 07, 2011
In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.