PAN-ROASTED COD SURPRISE!

Posted by Carole-Anne on November 8, 2007

Cod sits next to Halibut in my favorites in the fish

department. Cod is rich in Vitamin B12 and low to

average in level of Omega-3 fatty acids.

Cod cooks rapidly, may be garnished with a variety of

herbs, dill, chervil, and as you can see below, caraway

seeds, chives,coriander, cumin, parsley, oregano Cod may be steamed,

poached, fried, used in fish chowders, and it is well known that

white fish as cod, used with a carbohydrate (rice, potato) becomes

filling very quickly.

So onto another of my favorite dishes………

INGREDIENTS:

• 2 tbsp butter
• 1 small head red cabbage, de-cored and thinly sliced
• 1 lb. Granny Smith apples, de-cored and cubed into 1/2 blocks
• 2 tbsp water
• 1 tbsp cider vinegar
• 1/2 tsp caraway seeds
• Dash of Sea salt
• Dash of freshly ground pepper
• 4 cod fillets (6 oz ea)

NEXT TO DO:

Melt butter over medium-high heat, in a 12 inch, non-stick, deep skillet.

Stir in cabbage, apples, cider vinegar, caraway seeds, and 1/4 tsp

sea salt. Turn down heat to medium and cover skillet – cook cabbage

mixture for about 8 minutes, stirring occasionally until cabbage

looks like it is softening.

Add cod to top of cabbage mixture, sprinkling with sea salt and freshly

ground pepper. Cover skillet and cook for another 10 minutes. Cod will

turn to an opaque color throughout when cod is cooked.

Garnish with thinly sliced apples (cut from top of apple to bottom.)

Serve on a beautiful platter to show off this artfully prepared dish

of cod, red cabbage and apple.

This has been a favorite of mine since long ago when I met a girl from

Norway, who taught me to use caraway seeds. So tasty when you know how

to do it! And dish is simple – quick to make. Yummy.

Healthy Recipe Serves 4.

By the way, I came across this auction site while looking for some new table settings. Its called Sterling Silver Flatware.com and its great! Have a look!

HALIBUT BRAISED IN TOMATO SAUCE

Posted by Carole-Anne on October 28, 2007

Healthy Recipes has another fish recipe to offer you – and this is my very favorite which is Halibut – a white fish, caught in cold water areas, has firm meat, and very few bones; just need to purchase the lower part of the fish or steaks (de-boned).

Halibut provides many nutrients such as Vitamin B12, and they contain low to fair level of Omega 3 fatty oils – the blessing is low in calories, and very easy to prepare.

INGREDIENTS:

• 1 lb Halibut steak (de-boned)
• 1 tbsp olive oil
• 1 Spanish onion chopped
• 2 garlic cloves minced
• 1/2 cup diced red bell pepper
• 1 tsp dried basil
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• ¼ cup minced fresh parsley
• 1 28 oz tin tomatoes
• Dash of hot pepper flakes
• Wild Rice prepared during cooking Halibut

FOLLOW ME:

Heat olive oil over medium heat, in a large deep skillet.

Add onion, garlic, diced red bell peppers, basil, freshly ground

pepper and pepper flakes and let cook until the onion becomes transparent.

Add tomatoes, and with a potato masher, break up the tomatoes into bits.

Bring tomato mixture a boil and reduce heat to a simmer. Let cool in

refrigerator for as long as 3 days, if you wish to make ahead. Freezes

well too.

While tomatoes are simmering prepare wild rice. (follow instructions on

back of package).

Cut fillets in serving portions, and place into sauce. Spoon sauce over the

fillets. Cover and simmer for another 8 minutes or until the halibut is

flaky.

While fillets are simmering – let wild rice cool.

To serve, place bed of wild rice on colorful plate and gently place halibut in

center with tomato sauce over top of it.

Garnish with parsley and Viola – the cook has done it again!

Yummy – Creation makes 4 servings!