Tag: Cod

FRIDAY FISH:  Southwestern Fish Salad

FRIDAY FISH: Southwestern Fish Salad

Caesar Salad travels to Colorado and goes fishing!

Once, in a cooking class, I mentioned I loved “fish salads.” Crickets. Blank faces. “You mean tuna fish?” Well, sure…but not exactly or not totally. Back up. Let’s talk how we’re always hoping to eat healthy. Ok? There’s little healthier than vegetables–right? And second on the list, if you’re not a vegetarian or vegan, might be fish? Sure. When we put those two top-tier food groups together, what do we get? We get over-the-top wholesome, fit, hearty fare. I’ve always adored cooking fish IN vegetables because number 1: it’s so easy to overcook fish (and in a pan of vegetables, it’s harder); number 2: we’re back to the two top-tier food groups; and, number 3: fish is just so tasty cooked in, say, a light tomato-garlic-fennel-sweet pepper sauté.

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Cod with Arugula-Basil Pesto

Cod with Arugula-Basil Pesto

Even before Covid-Cooking Time, I for years stocked the garage freezer with everything from extra baguettes to whole chickens to cookies to quarts of chili and chicken broth. Pork chops found on a great sale were purchased in quantity and leftovers suitable for quick lunches had a home. Nights when I was too tired to cook meant I tossed a couple of quarts of stew under the stream of a hot kitchen faucet for few minutes, popped them out into a 4-quart pot, covered them, and set them over low heat until they bubbled up dinner. A frozen half baguette heated beautifully in about 20 minutes in the oven at the same time.

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FRIDAY FISH: Oven Roasted Dijon-White Fish with Lemon-Garlic Spring Vegetables

FRIDAY FISH: Oven Roasted Dijon-White Fish with Lemon-Garlic Spring Vegetables

At lunch today, Dave (husband and sous chef) says, “So what are you going to call this?” Usually, by the time we’re eating, I have a name for my new dish. The thing is, a recipe title must say exactly what it is without being cutesy, obtuse, or overly long. My final choice isn’t cutesy–which would be something like “Aunt Alyce’s Fish Surprise.” It’s not obtuse–as in “Fish Supreme.” It is, however, overly long. I just can’t go over it one more time and I’m still not sure it states its case perfectly. I will say that while I thought about it for a week before I made it, it surpassed my dreams at the table. I wanted an oven fish meal and I got it. Simple and healthy? Check. No big shop or prep? Definitely. Contrasting in tastes and textures? Sure. Done quickly? Oh yeah. Scrumptious and satisfying? You’ll have to try it and see! We loved it.

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Cod Poached in Garlicky Broccoli Soup with Fresh Herb Salsa

Cod Poached in Garlicky Broccoli Soup with Fresh Herb Salsa

So you just can’t decide between soup and fish for dinner. Here’s your answer. Nah, that’s not what this is about. It’s more like I’m crazy about fish cooked in or right there with vegetables. The simple, clean taste in fish or seafood is perfect all on its own; ok, ok, ok. Grilled or sautéed white fish, for example, doesn’t need much more than a bit of butter or lemon. It’s true and I agree. I’m nothing if not crazy about something like Sole Meuniere, Grilled Salmon, or even Fish and Chips when I’m feeling skinny. But there’s more…and more– and I really like figuring that out with a bit more sophisticated dishes like:

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Grilled Cod Salad

Grilled Cod Salad

IMG_7654 Cod is something I usually associate with fish and chips, if I am even remembering what fish fish and chips are made of, that is.  But cod can be cooked in many other ways (try it wrapped in foil and baked a la Mark Bittman) and because not each and every home cook chooses it stateside, the price is lovely and often under $10 a pound–a real bargain for fish. (Europe is another story; cod outsells salmon in France, for instance.) Watch for it at your grocery fish counter; I watched and found it at mine! By the way: if you suffer from fish cooking fear, a common American phobia, cod is a great place to start. It’s forgiving, cooks quickly, and comes in close to one-pound  well-filleted pieces with nary a tiny bone to worry your sweet mouth.

(below: Cod is no longer a huge fishing industry off the coast of eastern Canada and the U.S. as it was largely overfished for centuries, but we heard lots about its interesting history in our travel to the eastern provinces over the last few years. Top-  Dave at Peggy’s Cove, Nova Scotia and bottom- a view of the shore from the St. Lawrence River and Seaway. Dave and I have cruised it three times and hope to go back.) IMG_0953 IMG_0875 Continue reading “Grilled Cod Salad”