Too much of a good thing can get a little dull and that’s when it’s time to change things up!
If you are like me, a good deal is hard to pass up, especially these days when some things seem to be in short supply. Lately, aluminum cans and coins have been added to that list. Conversely, some things that are normally not available suddenly are. A silver lining to this Pandemic is that some things have become more available to the home cooks because, (my guess is) the restaurants aren’t needing the inventory. We recently stumbled into one such opportunity when shopping at Costco. They have been offering (previously frozen) cod fillets for a really great price, ($7.99 a pound).
This is a fantastic deal, but with it comes a couple of challenges.
1. It is Costco so you are purchasing volume, and
2. The fish is previously frozen so you will need to use it as soon as possible.
Since we are social distancing, having a dinner party isn’t an option and there are only two of us to enjoy this great find so it is time to CHANGE THINGS UP! The cod is absolutely wonderful and there are many different ways to prepare it, here are a couple.
Changing It Up With Some Great Recipes For Cod
Lemon-Basil Vinaigrette For Grilled Fish
Ingredients
- 2½ tbsp freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic crushed or finely grated
- ½ tsp lemon zest grated with a microplane
- 3 tbsp thinly sliced fresh basil can substitute dried basil, but fresh is best
- 2 tsp capers drained
- Kosher salt and freshly ground black pepper
Instructions
- Whisk lemon juice, olive oil, garlic, and lemon zest in a small bowl.Stir in 2 tbsp fresh basil and capers, (reserving 1 tbsp basil for garnish)Season vinaigrette to taste with salt and pepperSeason 4-6 ounce halibut steaks or filets with salt and pepper. Brush 1 tablespoon vinaigrette, divided equally, over the fish. Grill or broil until cooked through. Transfer fish to plates. Stir remaining vinaigrette and pour over fish.Garnish with remaining basil and serve.
Notes
Romaine Salad with Fresh Berries
Ingredients
- 1 head artisan romaine washed and cut
- 8-10 fresh strawberries halved or quartered
- 8-10 Bocconcini Fresh Mozzarella cheese balls, halved
- ¼ cup sliced toasted almonds
- Extra-Virgin olive oil
- Balsamic vinegar
- Fresh basil chiffonade (finely cut basil)
- Kosher salt and freshly ground black pepper
Instructions
- Assemble all ingredients and sprinkle with your best balsamic vinegar and extra-virgin olive oil. Season as desired
Notes
Fish Tacos
Ingredients
- 24 small soft white corn tortillas
- 1 lbs fresh cod fillets
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Fish Taco Sauce
- ½ cup sour cream
- ⅓ cup good mayonnaise
- 2 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 1+ tsp Sriracha or to taste
Taco Toppings
- red cabbage finely sliced
- red onion diced
- fresh cilantro chopped
- Cotija cheese crumbled
- lime wedges
Instructions
- Combine seasonings in a bowl. Drizzle olive oil in a baking dish, large enough to accommodate the filets. Place the cod in the dish, sprinkle half the seasoning mix over the top. Flip the filets and sprinkle the remaining seasoning over top. Dot each filet with the butter and place in a 375°F oven for 20 minutes or until done.
- Combine sauce ingredients in a bowl and mix until blended.Warm tortillas in a lightly buttered cast iron skillet over med-high heat.
- Assemble tacos by placing a warm tortilla on a plate. Place some pieces of fish on the tortilla and squeeze some fresh lime over top. Top with red onion, cabbage, cilantro, taco sauce and Cotija cheese.
