Wednesday, February 04, 2004

Food for thought

Here's a nice little recipe for a quick dinner for two people. My favorite thing to do is walk to the grocery store and come up with something to make. I usually base my selection on what I crave or have an urge for at the time. I'm an impulse cooker. In this case I wanted fish with ginger and lime. I wandered through the store and got:

2 limes
1 bunch very fresh parsley
1 small hunk of ginger
1 orange (not sure what I was going to use this for)
1/2 lb of myzithra cheese
1 lb. of Orzo (pasta)
1/4 c. or almost bulk wild rice
1 lb. alaskan cod.

Oh yeah...
1 pt. Bananas Foster Haggen Daz
1 package of Mint Milano cookies...

Here's what I turned out:

-*-Almond crusted (already had the sliced almonds) Cod with lime and ginger sauce.
-*-Wild rice and orzo with browned butter and myzithra cheese.
-*-Mescalun green salad with wasabe dressing and fresh orange slices.
-*-Bananas Foster and Ice Cream in 1 min.

It's not too hard to prepare. I started with a recipe on "" (see reference below). However I adapted it to suit the Cod... and as I didn't have the budget for the macadamia nuts I went all the way with the almonds. Though the Macadamia nuts would add a rich buttery texture to the crust that would be amazing.

Here are the recipes with some adjustments

1 1/2 lb Pacific Cod or Alaskan Cod fillets cut into halves
1 1/2 c. chopped nuts (sliced almonds or macadamia nuts)
1/2 c. flour
1 large egg beaten slightly + 1 teaspoon of water
2 limes
1/2 tsp lime zest
1 1/2 tbsp ginger minced
4 tbsp. of unsalted butter
Cooking oil (canola or corn oil)

Cut the fish filets in half. Season each piece of fish with salt and pepper. Coat generously with flour. Coat evenly with the egg mixture and then roll in the chopped nuts. Fry the pieces in a small amount of canola oil and cook until the fish flakes and is completely white (4-5 minutes on each side). The coating should be a nice golden brown. In a small container with a small whisk combine the juice from the limes, the zest and the ginger. Before you serve the fish pour an amount of the sauce evenly on each piece. Serve with the Orzo.

1/2 lb or 1/2 of a package of ORZO pasta (looks like rice)
1/4 c. wild rice
4 oz of Myzithra cheese, grated
3 tbsp. butter
1/3 c. chopped fresh parsley.

Boil the wild rice for about 20 minutes or until fully cooked. Boil the orzo on high heat for 6-8 minutes or until they are cooked. Do not over cook. Brown the butter in a small pan. Drain the pasta well and rinse with very cold water. Put into your serving dish and combine with the wild rice, browned butter, cheese and parsley. Season with a little salt and pepper if desired.

1/2 lb. mescalun greens
1 orange sliced cross wise/ peel removed
1 Asian pear cored and sliced
1/2 can waterchest nuts
Wasabe/garlic salad dressing,191,153190-252192,00.html


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