Wednesday, January 23, 2013

New ways to prepare fish, Part II

Wild-caught cod in a sweet pepper-tomato sauce with mashed yams and squash.

My wife filled the blender with cut-up sweet peppers, whole garlic cloves, onion and a beefsteak tomato, then had to run out to do an errand.

I took over, squeezing juice from one and a half big lemons into the blender, and used the slow "Chop" setting to puree everything.

I poured the sauce into a non-stick pan, added a large can of organic tomato sauce from Costco Wholesale and about a half-cup of extra-virgin olive oil, and turned on the stove.

Meanwhile, I seasoned and cut up fresh wild-caught cod fillets -- $7.99 a pound at Costco -- and when the sauce was bubbling gently, put the pieces in a non-stick pan, covered it and turned up the flame.

I used lemon juice and Costco's Organic No-Salt Seasoning on the raw fish.

The fish turned white and was cooked through in 10 to 12 minutes.

We ate the cod with mashed Korean sweet yams, Kabocha squash and garlic cloves with butter substitute, olive oil and more no-salt seasoning.

We boil the yams with their skin and the squash with the dark-green exterior.

We didn't add tomato sauce to the lemony sweet-pepper sauce for fish the last time we made it.

But on Tuesday night, I re-heated 4 cups of leftover sweet pepper-tomato sauce, added a drained can of organic diced tomatoes and some red-pepper flakes, and used that to dress a half-pound of Trader Joe's Organic Whole Wheat Spaghetti.

Whole wheat spaghetti in a lemony sweet pepper-tomato sauce.

The cod and spaghetti dinners ended with bowls of Earthbound Farm Organic Spring Mix dressed simply in extra-virgin olive oil and balsamic vinegar.

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