Category — Fish

Fish can be boring. This fish is not. Fish recipes can be fussy. This one is not. Try it tonight! [Read more →]

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I made this last Friday night, and its simplicity and flavor blew both me and D. away. [Read more →]

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Have you ever tried cooking in parchment packets? The fancy name is “en papillot,” but all you really need to know are the basics, and that it’s a great way to steam your food in its own flavorful juices without much added fat (unless you want to, of course!). I, of course, am still trying to whittle my middle, and parchment packet cooking is a great vehicle for low-calorie, high-flavor foods. And you KNOW I like those.

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What? How could I not know this? March 26, 2012 is National Spinach Day?? Did you know that my Baby Spinach Salad, 7 Ways is one of the most popular posts of all-time here on Semi-Sweet? Check out scads of other delish spinach recipes right here, right now! Let’s party down, Sweeties.

Spinach is a superfood that’s ridiculously easy to incorporate into your repertoire – whether you like it cooked, raw or both. Baby or mature, it comes pre-washed and pre-bagged for EZ daily use. I “eat” about 4 cups of organic baby spinach every a.m. in my green smoothie . . . what’re your favorite ways to enjoy this lovely leafy?

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To the nice reader who emailed me anonymously to tell me the link to this delicious cod recipe is broken – it’s fixed – enjoy!

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I don’t know what I’d do without Google.  I use it all.the.flippin’.time. for cooking.  I often research ingredients I’ve never cooked with (garlic scapes, for example) and find inspiration for things I have on hand and want to use . . . last night was one of those nights.  I had some beautiful spinach and fresh dill from my Picadilly haul on Wednesday and a nice piece of cod I’d gotten at the market earlier . . . plugged those into Google and voila!  Up popped this recipe, which D. has dubbed “restaurant-worthy.”  Be still, my heart.

Even if you don’t have the ingredients on hand, this one’s worth a trip to procure them.  It’s so fast, and there is so little cleanup.  I didn’t alter it a bit – too tired to tinker.  So I’m providing you with the link and the commendation.  It’s a keeper.  Although we enjoyed it side-dish-less, I think it’d be great with some steamed new potatoes topped with a little butter, salt & pepper.

Bon appetit!

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Cod & Napa With Miso Sesame Vinaigrette (adapted from Gourmet)

 

For cabbage

For fish

Preheat the oven to 350°F.  Lightly oil a 9×13-inch baking dish with canola oil and place cod in the dish.  Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.

Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add the cabbage and sauté until the cabbage wilts, about 5 minutes. Season with salt.

Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

Serves 4.

Note!  You can make the dressing 1 day ahead and refrigerate it, covered. Bring to room temperature before serving.  This would be awesome with tofu, too – just cut your extra-firm tofu into steaks, press to drain, and then fry in a little peanut oil ’til crispy on the outside.  Use the same frying pan as you use for the cabbage – when cabbage is done, transfer to a boil, wipe out the pan and fry up your tofu.  We had rice noodles on the side – plain for L. (really? plain rice noodles? gack.) and ours were drizzled with vinaigrette.  The vinaigrette’s good . . . . I bet you could think of 101 ways to use the stuff if you put your mind to it!

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D.’s birthday was last Monday, and since that’s a work night, we had a nice little dinner for him on Sunday . . . early, so that L. could get her beauty sleep (or shall we call it “civility sleep”? This child is a nightmare when she is tired) and D.’s mom could get home before dark.  This fish dish was perfect.  It’s healthy and simple enough for a weeknight, but a little more special than just your average broiled fillet.  I served it with some green beans almondine, a basic rice pilaf, and for dessert we had my MIL’s delicious chocolate bundt cake – maybe if we’re nice to her, she’ll give us the recipe.  It’s the only chocolate cake I like.  And I’m not just sayin’ that ’cause she reads my blog.  It’s spectacularly delicious.  Perfect to mark a birthday for which there were too few candles in the box, as L. so considerately noted. 

Cod with Tomatoes and Capers (adapted from Real Simple)

 

Heat the oven to 350.  Drizzle some olive oil in the bottom of a 9×13-inch baking dish and place the cod fillets in the dish.  Sprinkle the fish with salt and pepper and drizzle a bit more oil on top.  Bake for 20 minutes or until the fish is opaque and flakes easily.

Meanwhile, heat the tablespoon of oil in a large skillet over medium-high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the tomatoes, orange juice, parsley, capers, 1/2 t. of salt and 1/4 t. of pepper and simmer until some of the tomatoes break down, about 5 minutes.

Serve the sauce on top of the fish.

Serves 4.

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