Friday, April 1, 2011

Cod with Funky Fries and Pineapple Salsa

Exploring Fish throughout April

Tonight's Menu
Lime Dill Cod
Funky Fries
Pineapple Salsa
Wine Pairing: Sauvignon Blanc

We are often urged to consume more fish in our diet owing to its health benefits. Besides being an excellent source of protein, fish is a great source of omega-3 fatty acids. But in our family fish is simply a choice food for all, for the eaters as they love the taste and for the cook as it is just too simple and easy to prepare. So here are a few different types of fish and how to prepare them.

This evening its the good old 'cod'. Cod is dense white fish with a mild flavor. Being a lean meat it cooks really fast and best in moist heat. Cod livers are processed to produce the cod liver oil which is a great source of vitamins A, D, E besides omega 3 fatty acids.

Cod is the fish used in fish and chips. Taking an inspiration from there this version is wayyyy less in fat as no deep frying is involved but gives the full flavor.

Lime dill Cod
Ingredients: (serves 4)

1 1/2  lbs cod fillets
1 lime (juice and zest)
salt and pepper to taste
1 tsp dill (fresh or dry)
1-2 tbsp olive oil
  1. Season fish fillets with salt and pepper on both sides. 
  2. Sprinkle generously with lime juice and then top with lime zest and a sprinkling of dill. I used fresh dill here, but dry one works well too. 
  3. Heat olive oil in a pan at medium-high. Cook the fish for about 2-3 minutes per side until fish is cooked through and no flakes easily with a fork. Do not cover the pan with a lid as this will make the cod watery. Also, handle it with care, as cod cooks it has a tendency to fall apart. 
  4. Gently take out the cooked fish from the pan and serve hot with tangy pineapple salsa and funky fries.
  5. To make pineapple salsa check out the ingredients and recipe here
Funky Fries
Ingredients: (serves 4)

3 large potatoes
2 tbsp olive oil
salt and pepper to taste
  1. Preheat the oven to 425F. 
  2. Scrub the potatoes well. Cut narrow wedges of uniform thickness with the peel. if you prefer, you can peel the potatoes. 
  3. Mix oil and seasoning and cut wedges thoroughly. 
  4. Lay on a baking sheet in a single layer and bake on the top rack for 20 minutes until golden and crisp. 
  5. Serve hot.

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