Something from the Sea

We love seafood, although we don’t get to eat fresh seafood as much we would like, since we are landlocked in the middle of the Rocky Mountains.  Meats of all kinds are our specialties, not seafood, at least not fresh seafood.  But that does not stop us from enjoying our seafood dishes.  Our seafood is frozen, and that’s OK with me.  At least we still get to enjoy the gifts from the sea this way.  I had bought some delicious cod not too long ago and some crab for the Steak Oscar I prepared for Larry’s birthday dinner.  It’s Birthday Day – Part 2 – Lucie and Larry.  We used some of the cod for fish & chips, and had some left over that needed to be cooked as well.  So it was time for another delicious seafood dinner.  This time I pan-fried it and served over wild rice, with an orange bell pepper coulis, topped with crab, served along side green beans almondine.  And of course there was wine.  I served it all with a crisp chardonnay that was mildly oaked and had hints of citrus.

Cod is a cold water fish that likes to live close to the bottom of the ocean, near its floor.  It is a white, flaky fish that has a mild, sweet flavor.  Because it is a white, flaky fish, it is also a lean fish and is low in calories.  It is a healthy fish, full of protein, omega-3 fatty acids, vitamins, such as D and B12, and minerals such as potassium.  It is a very versatile fish that lends itself to many recipes, which also makes it a very popular type of fish to eat.  Sadly though, because of its popularity the world over, it is vulnerable to being over fished and wild cod is becoming harder and harder to find.  Like many other types of fish though, it is often farmed in fish farms, which makes it more readily available.

This elegant dish is actually very easy to make and does not require a lot of time in the kitchen.

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Make the rice and coulis first, since they take the longest to cook and prepare.  The coulis is super easy.  You can use any color of bell peppers you like and roast them over an open fire or on top of a hot grill until they are completely black on the outside.  Then sweat them in a plastic bag for about 1/2 an hour so they can cool.  The blackened skin just peels right off in your fingers.  Give them a rinse once they are peeled and seeded.  Then place the peppers into a food processor with about 4 TBSP olive oil, salt & pepper to taste and about 1 TBSP of garlic, and process in the food processor until it becomes a pureed sauce. Roasting Peppers

Coat the fish in flour, mixed with salt & pepper and lemon pepper if you like.

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Carefully place the coated cod fillets in a hot skillet with both butter and olive oil and pan-fry for about 3-4 minutes per side, depending on the thickness of the fillets, or until it is golden brown and completely cooked through.

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When the fish is cooked, you are ready to dish it up.  I cooked a little of the crab as wel,l and topped the cod with it.  Bon Appetit!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

24 thoughts on “Something from the Sea”

  1. Cod with crab? Oh, the decadence!
    I really enjoy cod. I had no idea it lives close to the floor, though.
    I hold my breath when I flip it as I fry it. It has the tendency to break and fall apart. Delicious nonetheless.

    Liked by 1 person

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