Jewish food revitalized with healthier ingredients, while maintaining classic flavors. Archived recipes.
Tuesday, June 30, 2009
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It was so muggy in New York today; That is, until the heavens opened up. I was drenched first in sweat and then in water, but I guess that's par for the course on a busy, crazy summer day.
I wanted to make something in one pareve pan tonight, so I would have fewer pots piled up for washing (I have a big filming day tomorrow!). But somehow, I was still inspired to make something healthy and heimish. Long live this delicious summer cod!
6 cod loins or filets (fresh or frozen)
1 tbsp extra virgin olive oil
1 onion, chopped
1 cup grape tomatoes, halved
1 container white mushrooms, roughly minced
2 cloves fresh garlic, chopped
1 tsp granulated
1 tsp kosher salt
1 sprig fresh rosemary (or 1 tsp dried)
1 tsp black pepper (less if you don't want spicy fish)
half lemon, in wedges
Saute your onion and garlic in the EVOO until you get a little color. Stir in your tomatoes and keep on a medium-high heat until they burst. Mix well to make a nice base sauce; There should be a little bit of moisture. Now, incorporate your mushrooms and let them cook down for a few minutes. There should be enough moisture now in the pan to create a nice bit of steam for the fish. Place the fish carefully on top of the mixture and cover with a piece of foil or non tight-fitting lid (keep it open a bit). Let the fish steam slowly for about 8 minutes, and double that time if the fish are frozen, or if they are thicker than a regular six ounce filet. You will know when it's done when the cod starts to change in size. Don't stir, take it off the fire, and either keep it warm in a 250 degree oven or serve immediately with some lemon squeezed over the top. Enjoy!
My husband, the notorious Veggie Eschewer, actually liked this. He said it was "way better" than my pretty good panko/crushed almonds breaded fish (coming soon to Kosher Poet), and I don't think he realized that it had any vegetables in it! The trick here was to mince the mushrooms very small. (He still doesn't know that onions and tomatoes aren't vegetables so please don't tell him!)
Dress down tip: If you serve this on paper plates, you will have almost zero cleanup! Yippee!
Meal Completion tip: To add a starch, stir some couscous and water according to package directions minus 1/4 cup, into your mushroom, tomato onion mixture and continue with steaming the fish. The couscous will cook nicely during that process.
Dress up for Shabbat tip: Place your veggies at the bottom of a piece of foil and place your fish gently on top (this is so the fish does not keep cooking). Wrap tightly. Keep warm on the corner of a hot plate or blech (try to avoid the hottest part), and replate with the veggies on top when you are ready to serve. Delicious!
Posted by kosherliz at 4:46 PM
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