Sunday

Cod with Sweet & Spicy Sauce and Coconut Rice

It is the first day of Spring and, all kidding aside, I have to start eating lighter meals if there is any hope at all in wearing a bikini this summer.  Otherwise, I'll be skulking around edge of the pool or beach again, covered up in a towel and dropping it at the last minute to plunge into the water!  This recipe is a winner because its very light but also delicious when made with fresh, fat fillets of cod.  You could also use any meaty white fish such as haddock or monk fish which take strong flavors very well.

Ingredients:

For the fish (3 - 4 servings)

  • 1 lb fresh cod
  • 1/2 cup cherry tomatoes, chopped
  • 3 scallions, sliced,
  • 1/2 yellow pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp chili pepper flakes
  • 1 tablespoons sugar (or to taste)
  • juice of 1/2 fresh lemon
  • 1/2 tsp salt (or to taste)
  • 1/2 cup canned tomato sauce
  • 1 tsp grated ginger
  •  1 cup fresh basil, chopped
  • 1/4 red pepper, diced
  • 1/4 cup pistachios, chopped
  • 1/2 lemon sliced

For the Rice

  • 2 scallions, sliced
  • 2 cups jasmine rice
  • 8 oz canned coconut milk
  • 3 cups water
Method

First, get the rice going in a pot with all the above ingredients - heat on high and, after it comes to a boil, lower the heat and simmer covered for 20 minutes.

For the fish: Begin by lightly sauteing yellow pepper, cherry tomatoes, and scallions in the fresh lemon juice for 2 minutes.  Add the garlic and chili peppers, cook for 1 minute.  Add the tomato sauce, sugar, ginger, salt, 1/2 cup of chopped basil, and top with the cod fillets. Cover and simmer on low for approximately 10 minutes, until firm (but not hard) to touch.

Serve the fish in the sauce on the coconut rice and top with a sprinkle of pistachio nuts, diced red pepper,  and fresh basil.  Garnish with a slice of fresh lemon.

"The only time I eat diet food, is while waiting for the steak to cook."
Julia Child

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