This is one I came up with all by myself! Woot woot! Will had stocked me up before leaving for Italy and one of the things he got was cod, which was tossed in the freezer for safekeeping. We don’t normally get cod, so I was a bit confused by this purchase. What was I supposed to do with something I’ve never cooked before? Helloooooo. I don’t normally do any cooking, much less with new important ingredients like that. Not my style, what can I say. This was also the same time I had those jalapenos leftover and I needed to continue finding creative ways to use those up. Enter this recipe. I immediately turned to Pinterest and searched for “cod.” I was pleased by the recipe I found that was a cilantro-lime mixture. Sounded perfect to me, since I had the ingredients for that on hand. The problem was, it still didn’t include jalapenos. I asked around the office for suggestions on using them and since two women I work with are married to professional chefs, they had a few suggestions. I liked the idea of the relish best and figured the cilantro-lime cod recipe I had just found, would work well with that concept. And voila, one round of cooking later, I came up with this!
In good news, we have some jalapenos growing in our garden, so I’ll be able to keep some sort of control over how many jalapenos I have on hand at one time – phew! In bad news, Will is now off in a different part of the state doing his summer internship! There will be a few posts intermingled with all the stuff I’m cooking, that are so clearly Will’s work. But I figure as long as I post recipes that are as impressive and enticing as this one, we should all make it through the summer okay! Plus, I’d love some guest posts so I don’t have to do all the work for CWW over the summer – send your recipes/photos my way, folks! Anywho, enjoy this straightforward, summery cod recipe!
Cooking Notes for Cod: Overall, I halved the recipe, which is reflected below. I used 1/2 of a red onion instead of dry onion and I still used one clove of garlic. I also used real butter, instead of margarine. I only baked the fish for 25 minutes, since they were smaller pieces.
Cilantro-Lime Cod (adapted from Yummly; serves 2)
2 cod fillets
1/8 tsp pepper
1/2 red onion, diced
1 clove garlic, minced
1/2 tbsp olive oil
3/4 tsp ground cumin
3 tbsp minced fresh cilantro
1 lime, thinly sliced
1 tbsp butter, melted
Preheat oven to 375 degrees. Place each fillet in a 15-in. x 12-in. piece of heavy-duty foil then sprinkle with pepper. In a small saucepan, saute the onion and garlic in the oil, then stir in the cumin. Spoon the mixture over the fillets, then sprinkle with cilantro. Place lime slices over each piece of fish, then drizzle with the melted butter. Fold the foil around the fish and seal tightly. Place the wrapped fish pieces on a baking sheet, then bake for 25-30 minutes or until the fish flakes easily with a fork. Enjoy!
Recipe: Yummly: Cilantro-Lime Cod
Cooking Notes for Relish: I read a bunch of different recipes and this is what I came up with!
Corn-Jalapeno Relish (serves 2-3)
1 red onion, diced
2 jalapenos, diced
1/2 cup sweet corn kernels
1 tbsp butter
1 tsp olive oil
1 tsp cumin
1 tsp lime juice
Dash of salt
Heat a skillet over medium-high heat. Melt the butter, add the olive oil and cook the corn for 3 minutes or until slightly browning. Add the red onion and jalapeno, cooking for 3 more minutes or until veggies are soft. Add the cumin and cook one more minute. Remove from heat and stir in lime juice, then allow to cool slightly before serving. Use as a side dish or as a bed of veggies for a main dish and enjoy!