Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette

It’s been been “triple H” weather in Boston lately – hazy, hot & humid.  We’ve fired up our “decentralized” air-conditioning here at chez Semi-Sweet, but the kitchen gets short-shrift, for sure.  It’s pretty decent in here until you start working hard (read: lugging laundry, or, unfortunately, cooking).  But a family can only subsist on hard-cooked eggs and salad for so many days, and I was inspired by more Picadilly Farm CSA loot I picked up on Wednesday.

This meal is a 30 minute nutritional powerhouse – especially if you serve it with brown rice (I will confess, we ate it with white).  But here’s the kicker – it’s also super-delicious and it won’t heat up your digs too much. 

You’ll have leftover vinaigrette.  I think it’d be a great Asian salad dressing, drizzle for a wrap with lots of veggies and shredded rotisserie chicken, or perhaps a raw cabbage slaw with cilantro.  If you do make this, let us know how you’re using your leftover dressing, will you?

Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette (adapted from Gourmet)

Rinse the snap peas and trim the ends.  Wash the spinach well and spin dry.  Set a steamer basket in a large skillet with about 2 inches of water in the bottom, add the peas and cover.  Steam until crisp-tender, about 5 minutes.  Remove and set aside.  Add the spinach and steam, covered, for 2+ minutes, until wilted.  Remove and set aside (I put the spinach and peas in a bowl and covered them w/aluminum foil to keep them warm).

Salt and pepper the fillet and dredge in a bit of flour. Heat the oil in a heavy frying pan over medium-high heat.  Add the fish and cook until it flakes easily, about 5 minutes each side. 

Divide the rice between two plates.  Top first with spinach, then add the snowpeas.  Place 1/2 of the fish atop each mound, and drizzle with a few tablespoons of vinaigrette .  Serve immediately.

Serves 2, the fish and veggies can easily be scaled up and you’ll have plenty of dressing for 4-6 servings.

© 2010, Sarah. All rights reserved.

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