Lighten things up with our Fennel and Cumin Crusted Cod with Roasted Corn Salsa.

It’s #FoodieFriday around here at Memorial Hermann!  We’re continuing our tradition of blog posts featuring healthy recipes created by our affiliated chefs and dietitians.  This week’s creation is Fennel and Cumin Crusted Cod with Roasted Corn Salsa.  Delicious and nutritious, cod is a low-fat, flaky, white-meat fish that is available year-round. It’s also a great source of protein, phosphorus, niacin and Vitamin B-12.  Roasted corn salsa rounds out the fish dish, making a perfect, light paring for dinner this weekend!

A graduate from the prestigious Culinary Institute of America, Jack Wolfe has pursued a relentless approach in perfecting his craft. Formally trained under some of the finest chefs in New York City, Wolfe’s talent, refined cooking techniques and an undying attention to detail, quickly distinguished him from the rest of the kitchen brigade.   An Executive Chef of more than 12 years in luxury hotels, private clubs and hospitals with a desire for career advancement and a warmer climate, Wolfe moved his family to The Woodlands, Texas.  Today, Wolfe continues to excel in the hospitality field as Executive Chef at Memorial Hermann The Woodlands Hospital.

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