I may have already told you this, but just in case I didn't, I am not a huge seafood fan. I will eat it on occasion, except for shrimp...I'll only eat shrimp if I forget that I absolutely do not like it. I have been discovering some new fish recipes lately, and it has been very interesting trying them out. I do not enjoy seafood when it tastes "fishy," like it just came out of the sea and landed on my plate. I found this recipe for Tuscan Cod, and it was spicy and delicious. It didn't taste "fishy" at all!
I had heard of polenta before and had always wanted to try it. It's basically a cornmeal mush. Now, I know that does not sound particularly appetizing, but I thought it went really well with the Tuscan Cod. It seemed to balance the spiciness of the fish a little bit and added an interesting texture.
Tuscan Cod
Ingredients:
1 teaspoon olive oil
1/2 cup thinly sliced onion, separated into rings
1/2 cup diced red bell pepper
1 garlic clove, minced
1 cup chopped tomato
1 tablespoon capers (omitted)
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper
2 (6-ounce) cod fillets
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes.
2. Add tomato and next 3 ingredients; cook over medium-high heat 5 minutes; stirring occasionally.
3. Add fish to skillet, spooning sauce over fish. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.
Pepper-Spiked Polenta
Ingredients:
Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Directions:
1. Coat a 2-quart casserole with cooking spray; add water, cornmeal, salt and pepper. Cover with casserole lid; microwave on HIGH 12 minutes or until thick, stirring after 6 minutes.
2. Stir in cheese. Serve immediately.
Source: The Complete Cooking Light Cookbook
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