April 19, 2011

Here Fishy, Fishy...

We rarely eat fish. It's not because we don't like it, because we do, we love it. Mostly its because we both work full time and by the time we get home, the fish mongers in our neighborhood are closed. So this past weekend, we took a chance and bought a bag of frozen Cod fillets. The chance being that after having been defrosted, the texture would be miserable. But much to my delight, since we were dealing with a firm white fish, it turned out beautifully.

So here is a classic. An incredibly quick, incredibly simple, and truly delicious recipe that you can apply to almost any seafood you like!

Q.S.D. Cod (quick, simple, delicious)
4 4-6 oz cod fillets (fresh or frozen, if frozen thawed as per package directions)
1 large shallot, finely chopped
2 medium Roma tomatoes, finely chopped
3/4 cup flat leaf / Italian parsley, finely chopped
1 heaping tbs capers (either brined or packed in salt, but well rinsed)
1/3 cup lemon juice
1/3 cup white white
2 tbs butter (or the fake stuff I use, Smart Balance or the like)
Salt & pepper

-Saute the shallots in butter until translucent in large non-stick skillet
-Add tomatoes, 1/2 cup of parsley, and capers. Saute for a minute or three or minutes until tomatoes soften
-Add wine and lemon juice, bring to boil
-Salt and pepper the fillets on both sides, then place in skillet. Cover skillet, bring down heat, and let cook for 4-6 minutes depending on thickness of fillets, until mostly opaque. Flip fillets and cook for another 4-6 minutes until completely opaque, set aside on serving dish (remember, they will continue to cook when you take them out of the pan. So err on the side of just slightly under done, instead of slightly over done)
-Let liquid boil away for 3-4 minutes, then spoon over fish. Sprinkle with remaining chopped parsley and serve.

1 comment:

  1. Oooee! I'm so excited about this recipe. :-) I too bought frozen fish this weekend - tilapia, to be exact - and this recipe looks PERFECT to use it up. :-)