Friday, October 8, 2010

thursday - cod with olive, pinenut, & parsley relish; roasted beet & arugula salad

Cod isn't a fish that I usually buy (this was actually the first time I've ever cooked it). I intended to get swordfish, which is what this recipe from Bon Appétit calls for, but using the handy Seafood Watch app while grocery shopping, I realized that imported swordfish is on the "avoid" list. Looking for an alternative, I saw Alaskan cod, a "best choice" or "good alternative," depending on how it's caught, so I opted for that instead. It turned out to be a good choice--it's a firm fish with a really mild flavor, and Courtney and I both enjoyed it. The olive, pinenut, and parsley relish was divine--deliciously salty with the olives, and is nice enough for company although it only takes a few minutes to prepare. I halved the recipe and used kalamata olives instead of green olives, but otherwise followed the recipe exactly. I'll definitely make this again.

Delicious relish on cod...


I roasted chioggia beets in foil packets and tossed them with arugula, chevre, and toasted walnuts for a delicious salad. Chioggia beets have a beautiful red and white striped pattern, but any type of beet would work.

Chioggia beets...



I tossed the salad with a simple balsamic vinaigrette.

Those are beets, not tomatoes...


The full meal...



Cod with Olive, Pinenut, & Parsley Relish

2 5- to 6-ounce cod fillets
1/4 teaspoon plus 1/8 teaspoon dried crushed red pepper
1 tablespoon extra-virgin olive oil, divided
1/2 cup thinly sliced shallots
1 large garlic clove, minced
1/4 cup pitted brine-cured olives, quartered lengthwise
2 tablespoons pine nuts, toasted
1/4 cup chopped fresh Italian parsley
1/4 cup dry white wine

Sprinkle fish with 1/4 teaspoon red pepper, salt, and pepper. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 3 to 4 minutes per side. Transfer to platter; cover. Add 1/2 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

Makes 2 servings.
_____


Roasted Beet & Arugula Salad

3 medium beets, trimmed and quartered
1 1/2 tablespoons olive oil, divided
Salt and pepper, to taste
2 tablespoons walnuts
1/2 tablespoon balsamic vinegar
1/4 teaspoon Dijon mustard
2 cups arugula
1 ounce chevre, crumbled
1 tablespoon chopped basil

Preheat oven to 400°F.

Place beets on a large sheet of aluminum foil, drizzle with 1/2 tablespoon olive oil, and sprinkle with salt and pepper. Fold in the foil, tightly sealing the edges. Place foil packet on a baking sheet, and roast until beets are tender, about 25 minutes. Carefully open packet and let cool.

Meanwhile, place walnuts in a small skillet over medium-low heat. Stirring frequently, heat until walnuts become fragrant and lightly browned, 4 to 5 minutes. Remove from heat and set aside.

In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper. Set aside.

Once cool enough to handle, peel and coarsely chop the beets (the skins should slip off easily).

Place chopped beets, arugula, and chevre in a large bowl. Drizzle with vinaigrette and toss to combine. Sprinkle salad with toasted walnuts and basil.

Makes 2 servings.
_____

3 comments:

  1. I never realized how many foods I have never heard of until I read your blog. I am really excited to try many of these recipes. (If only I can figure out where to find some of the items) lol :)

    ReplyDelete
  2. I made the roasted beet salad today and it was delicious. We were eating a pear along side it and finally just cut up the pear and added it to the salad. The sweetness went really well with it. Nice job on the blog. It's great to encourage people to get more veggies! From a fellow dietitian. . .

    ReplyDelete
  3. Aimee--good luck finding the ingredients! I certainly am not trying to make it difficult. Let me know what recipes you try out!

    Lori--I'm so glad you liked the beet salad. I'll definitely try pears in it next time. Thanks for your kind words, which are especially nice coming from another RD!

    ReplyDelete

Note: Only a member of this blog may post a comment.