I Love Fish
I love fish - whether it’s baked, fried, grilled, or even poached. We typically prepare fish for dinner at least twice a week, so I’m always on the lookout for new recipes. My culinary quests know few boundaries when I’m seeking inspiration. I’m always seeing food photos on Pinterest, so, when I saw this recipe I thought ‘why not’?
How do you dress up a plain piece of cod? How about with a crunchy coating of quinoa and a zesty and slightly fruity fresh salsa! The recipe sounded fairly simple and, as luck would have it, fresh peaches were at the local grocery; the key ingredient for the salsa.
Experimenting with Quinoa
A few years ago, I started experimenting with quinoa. I had read that it was a good source of protein and fiber but I hadn’t considered using it as a coating for fish, or anything else for that matter. To me, it was a somewhat bland side dish that needed some dressing up. Lately, I’m seeing in all over the place so I jumped back on the quinoa bandwagon.
Jazzing up Cod
Cod is a meaty, but somewhat bland, whitefish. I’m always looking for a way to add some flavor and color to it and a peach salsa sounded like a nice twist. The salsa has a touch of heat from the fresh jalapeno pepper and a bit of citrus from the lime. I will say that my peaches weren’t as ripe as I would have liked, but the salsa was tasty all the same.
You can pick up frozen cod at most groceries. Remember to remove excess water from the fish before dredging in the flour by rolling it in a paper towel and pressing it lightly. You will be surprised at how much moisture a piece of previously frozen fish will hold.
The recipe calls for four 8 ounce cod fillets. That’s a lot of fish and I had four fillets weighing about 4 ounces each - so I had extra quinoa. If I had measured out exactly what I needed, I could have used the extra for a salad or side on another night.
I paired the fish with some oven roasted parsnips and carrots seasoned with thyme and green peas, cooked with fresh mint. The meal was filling but not heavy.
I’m sure this crust method and salsa will work with other whitefish including Tilapia. Just remember to adjust cooking time for various thicknesses of fish. Live, Laugh, Love and Eat Well.
Courtesy of Culinary Mamas – Serves 4
- 2 cups fresh peaches, diced
- 1 cup bell pepper, diced
- 2 TBSP red onion, minced (I diced mine)
- 2 TBSP fresh lime juice (if using bottled, reduce by ½ TBSP)
- 2 TBSP fresh cilantro, minced
- 1 TBSP jalapeno, minced (I diced mine)
- 1/8 tsp salt
- Fresh ground black pepper to taste
Mix all ingredients. Eat immediately or chill until needed. Prep time about 10 to 15 minutes.
Courtesy of Culinary Mamas – Serves 4
- 4 skinless cod fillets (8 oz each or eight 4 oz fillets)
- ¾ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cup cooked and cooled quinoa (about ¾ cup dry before cooking)
- Salt and fresh ground black pepper to taste
- Canola oil (4 to 6 TBSP depending on size of skillet)
- Peach Salsa for topping
Pat the fish fillets dry. Season them with salt and pepper.
Set up three plates in a row. Put flour in first one, beaten egg in the second and quinoa in the third. Coat both sides of fish with flour and shake off excess. Then coat the fillet with egg wash letting extra drip back into plate. Lastly, place fillet in quinoa and coat both sides, pressing gently to make quinoa stick to fish.
Heat the oil in a large skillet or frying pan over medium high heat. When oil is hot and shimmering, gently place the fish in the skillet and cook for 3 to 4 minutes or until golden (I used red quinoa so my dish was darker). Turn over the fish and cook an additional 3 to 4 minutes or until the fish starts to flake apart when pressed.
Remove the fish from skillet and allow draining on paper towels to remove excess oil. Place on plate and top with salsa. Serve immediately.
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