Easy meal idea: Monterey Cod and Rice
JANET K. KEELERTIMES FOODTampa Bay TimesTuesday, March 27, 2012 4:30am
This is a recipe from my friend Linda's excellent dinner repertoire. She says she makes it once a week. It's a good one to add to your dinnertime rotation. The recipe calls for cod loins. Who knew a cod had a loin? Not me. You can buy them frozen. I've found them at Sam's Club and Publix.
Janet K. Keeler, Times food and travel editor
Sign up for Easy Meal Ideas From Janet's Kitchen, and you'll have recipes and kitchen tips delivered to your in-box. Go to enews.tampabay. com.
Tips from Janet's kitchen
• Fish overcooks easily. Cook fillets just until flesh is opaque and separates easily with a fork.
• Three ounces of dried pasta is usually good for one adult serving.
• Made too much pasta for the sauce? Freeze leftovers in sealable bags, squeezing as much air out as you can before you seal them. Thaw and use in soups or salads.
Sign up for Easy Meal Ideas From Janet's Kitchen, and you'll have recipes and kitchen tips delivered to your in-box. Go to enews.tampabay. com.
>>easy
Monterey Cod and Rice
1 tablespoon butter mixed with a minced garlic clove
2 (10-ounce) packages frozen cod loins, thawed
2 tablespoons bread-dip seasoning (Sicilian blend), divided
1 (14-ounce) can diced tomatoes, well-drained
Juice of 1 lemon
1 (8.8-ounce) pouch precooked long grain and wild rice
Preheat large saute pan on high 1 to 2 minutes; add butter. Sprinkle lightest side of fish with 1 tablespoon seasoning; place in pan with darkest side up. Sprinkle remaining 1 tablespoon seasoning over fish; cook 2 minutes.
Arrange tomatoes in pan around fish. Cut (rinsed) lemon in half and squeeze juice (about 2 tablespoons) over fish. Cover and reduce heat to medium-high; cook 4 to 6 minutes or until internal temperature is 145 degrees. Remove fish from pan.
Reduce heat to medium and stir rice into tomato mixture. Cover and cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Serve.
Serves 4.
Easy meal idea: Monterey Cod and Rice 03/27/12
[Last modified: Tuesday, March 27, 2012 4:30am]
© 2013 Tampa Bay Times
Loading...