Sauteed Cod and Peas With Carrot Broth

9 05 2016

Here’s a sexy little restaurant-worthy dish to start your week out right! And since you need wine for the recipe, treat yourself to a glass while you whip this beauty up…you deserve it!

Sauteed Cod and Peas With Carrot Broth

The following serves 2 (compliments of Cuisine Lite Menus for Two and This Girl’s Gotta Eat):

  • 1 cup cooked frozen crinkle cut carrots
  • 1 cup low-sodium chicken broth
  • 3/4 cup diced onion
  • 1 Tbsp grated ginger (use the kind in the tube for ease)
  • Dry white wine
  • Salt
  • Hot sauce of your choice
  • 2 pieces of skinless, boneless cod
  • 4 tsp olive oil, plus more for the fish
  • Paprika
  • 1 and 1/2 cups frozen peas, thawed
  • 1 Tbsp unsalted butter
  • 2 Tbsp chopped cilantro, plus more for garnish

Cook carrots according to package directions and strain. Add broth and cooked carrots to high-powered blender and process until smooth. Remove puree and set aside.

Cook 1/2 cup of the onions and ginger in 2 tsp oil in the same saucepan you used to cook the carrots. Cook over medium heat until onion softens, 3 minutes. Deglaze pan with 1/4 cup wine, cook for a minute, then add the carrot puree. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, covered or partially covered as it will splatter. Season broth with salt to taste and a dash of your favorite hot sauce.

Meanwhile coat the fish with a little oil and season liberally with salt and paprika on both sides. Heat a large nonstick skillet over medium. Add fish and saute 4 minutes. Turn the fish, add a splash of wine and saute another 4 minutes, or until the fish flakes easily when pierced with a fork.

While the broth and the fish are cooking, heat the remaining 2 tsp oil in a medium skillet and saute the remaining 1/4 cup onion until beginning to soften, 3 minutes. Add peas, cook 3-5 minutes. Deglaze pan with a splash more of the wine and season with salt to taste. Add butter, chopped cilantro and remove from heat, tossing until the butter melts.

Spoon out the carrot broth between two shallow bowls, top with peas, fish (and some of the liquid it cooked it) and garnish with cilantro.

Orange-Salted Cod With Cherry Tomatoes, Olives and Capers

6 04 2014

This deliciously simple Italian fish supper is from one of my fav cookbooks, Piatto Unico, meaning a complete meal. Showcasing one-course Italian meals is what this cookbook is all about. I only changed the recipe slightly, the biggest addition being my orange salt, which brightened the fish. Serve with some crusty bread to mop up the yummy broth!

Orange-Salted Cod With Cherry Tomatoes, Olives and Capers

Orange-Salted Cod With Cherry Tomatoes, Olives and Capers

The following makes 2 servings (adapted from Piatto Unico Cookbook):

  • 1 Tbsp capers
  • Extra-virgin olive oil
  • 2 medium-thick skinless white fish filets, I used cod
  • Orange salt (combine a good amount of orange zest, a little kosher salt, dried rosemary and red pepper flakes)
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/4 cup kalamata olives, halved
  • 1/2 tsp minced garlic
  • 1/4 cup fresh parsley, coarsely chopped
  • 1-4 to 1/2 cup dry white wine

Preheat the oven to 400.

Place the capers in a small bowl and cover with water; soak for 5 minutes, then drain.

Drizzle a little olive oil over the bottom of a casserole dish and smear it around with your hands.

Season both sides of the fish with a little orange salt (be careful not to over salt). Place seasoned fish in the oiled casserole dish.

Combine the tomatoes, olives, drained capers, garlic, half the parsley and wine in a bowl. Pour over and around the fish. Top everything with a Tbsp of oil.

Cover with foil and bake until fish filets are just done, 10 to 15 minutes, depending on the thickness.

Dish out fish, tomatoes, olives and broth into shallow soup bowls or plates, and top with the rest of the parsley.

Serve with crusty bread for mopping up the broth, and roasted asparagus or a salad of mixed greens on the side if desired.

Chipotle-Mango Sauce With Cod And Asparagus

20 02 2014

Spotted this awesome chipotle-mango sauce that Guy Fieri used to make BBQ chicken, and thought it would be equally tasty on fish. I was right…this meal is deliciously balanced with both sweet and smokey flavors…and easy and healthy! I could go on an on about how awesome this dinner is, but you should probably just try it out for yourself! 😉

Chipotle-Mango Sauce With Cod And Asparagus

Chipotle-Mango Sauce With Cod And Asparagus

The following serves 2 (compliments of Guy Fieri and This Girl’s Gotta Eat):
  • 1 chipotle in adobo, plus some of the sauce
  • 3/4 cup chopped mango (make sure to peel the mango first)
  • 1/4 cup cilantro
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp unseasoned rice wine vinegar
  • 1/2 Tbsp olive oil, plus more for drizzling
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 cup vegetable or chicken broth, either homemade or low-sodium
  • 2 skinless cod fillets, or other mild white fish
  • 1 bunch asparagus, trimmed and cut into diagonal thirds

Preheat oven to 250.

In a food processor puree (until smooth) the chipotle, mango, cilantro, lemon juice, vinegar, 1/2 Tbsp oil, garlic and salt and pepper to taste.

Whisk about 2 Tbsp of the chipotle-mango sauce with the broth. Add the broth mixture to a medium oven-proof skillet and bring to a boil over medium-high heat. Add cod filets and transfer skillet to the oven. Poach until fish flakes with a fork, about 20-25 minutes.

Transfer the rest of the chipotle-mango sauce to a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes.

Meanwhile, heat some olive oil in a large saute pan (couple turns of the pan) over medium heat. Add asparagus, season with salt and pepper to taste and saute, stirring occasionally until tender-crisp, 5-7 minutes.

To serve, dish some of the warmed chipotle-mango sauce on plates and top with cod and asparagus. Serve more sauce on top if desired, and a side salad.

Cod With Roasted Pineapple-Black Bean Salsa

12 02 2014

I didn’t make it to the grocery store this past weekend, so meal-planning this week is all about using up my pantry/freezer, etc. I just so happen to have a little pineapple leftover from another meal, a can of black beans and some frozen cod.  Sound strange? Believe it or not, it’s delicious….and super simple!

Cod With Roasted Pineapple-Black Bean Salsa

Cod With Roasted Pineapple-Black Bean Salsa

The following serves 2 (adapted from Everyday With Rachel Ray):

  • 3 slices (1/2 inch thick) pineapple
  • 2 cod filets
  • Salt and pepper
  • Extra-virgin olive oil
  • 2 Tbsp, plus 2 tsp lime juice
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 2 oz mild diced green chilies (half of a small can)
  • Cayenne pepper
  • 1 can (15 oz) black beans, rinsed
  • 1/2 cup cilantro, chopped

Preheat the broiler to high. Arrange pineapple on a foil-lined baking sheet. Broil until lightly browned, 12 to 15 minutes, flipping once. Let pineapple cool, then chop.

Season filets with salt and pepper; rub with 1/2 Tbsp oil. Arrange the filets on the same foil-lined baking sheet you used for the pineapple and drizzle with 1 tsp lime juice. Broil until opaque and flaky and slightly browned on top, 10 to 12 minutes.

While the fish bakes, warm a drizzle of oil in a medium skillet over medium-high heat and cook onion for a few minutes. Add the chiles, a dusting of cayenne and the beans. Cook for a few minutes, stirring occasionally until the beans are warmed through. Remove from heat and let cool slightly, then toss with pineapple, cilantro and remaining 2 Tbsp lime juice and 1 Tbsp oil. Season with salt and pepper to taste.

Serve the cod topped with the pineapple-black bean salsa. Serve over brown rice or with an arugula salad (as pictured here) to round out the meal. You could also serve this in tortillas for taco night!

Olive-Crusted Cod with Asparagus in Foil Packets

20 12 2013

Since cod is a mild-flavored fish, it can take on assertive flavors like briny olives. I love the simplicity of this recipe and of course, you can’t beat the easy clean-up! My photo didn’t come out quite as planned, but trust me this is a delicious dinner!

Olive-Crusted Cod with Asparagus in Foil Packets

Olive-Crusted Cod with Asparagus in Foil Packets

The following serves 2 (adapted from Proud Italian Cook):

  • 4 boneless, skinless cod filets
  • 3/4 cup marinated olives (I used a mix of kalamata and green)
  • 1/2 cup sundried tomatoes, reserve the oil
  • 2 garlic cloves
  • A few stems of fresh chives
  • 3/4 cup fresh parsley
  • Juice of 1 lemon
  • Olive oil
  • 1 bunch asparagus, ends trimmed
  • Salt and pepper to taste

Preheat oven to 400.

Roughly chop the olives, sundried tomatoes, garlic, chives and parsley in a food processor.

Use heavy-duty foil (or a double layer of regular foil) and cut it large enough to be able to enclose fish without leakage. Spray the bottom of the foil with a little non-stick spray. Then divide asparagus among foil. Drizzle the asparagus with a little olive oil and season with a little salt and pepper (don’t over salt as the olive crust will be salty). Place cod filets on top of asparagus, I did 2 per person. Next, spread the olive mixture all over the top of the filets.

Whisk together the juice of 1 lemon and the reserved oil from the sundried tomatoes and drizzle on top of the olive-crusted fish.

Make a foil packet, crimping or folding all sides of the foil to enclose the fish.

Place foil packets on a baking sheet and bake for 15-20 minutes.