Thursday, June 14, 2012

For Cod's Sake!

Tonights dinner was unexpected but a result of a few sales at my local Kroger and a free Rachel Ray Cooks magazine. Possibly that Metamucil I had this morning too causing a prolonged visit to my office (aka, the spare bath). 

Anyway... Eggplant was on sale for $0.88 each. Great deal! Beautiful locally grown eggplant with a nice bouncy firm skin. Mmmm, bouncy and firm, generally reserved for boobs but on eggplant, delightful. Besides, I'm almost 30, nothing on me is firm anymore! 

Some fresh wild caught cod filets were in the seafood counter. Seeing as cod is a sustainable fish and so creamy and fatty and delicious, who could say no!? Besides, I have had a fish craving for awhile. Mississippi produces catfish... a lot of FARMED catfish. I'm not saying it's terrible, I'm saying I'm generally not a huge fan. I prefer my fatty saltwater fishes. 

On to my next ingredient, basil. It's gardening season and my lovely backyard garden is going nuts. My basil is like 4 ft high and bushy. Mmmm, bushy basil. While we're out there, the spring onions are going nuts too and so delicious this year. Flavorful but not that kind of onion that leaves a nasty taste on the back of your tongue, the good kind that's like fresh and pops.

The one thing I had to go searching for was cherry tomato. Blah, mine aren't ripe yet! Soon enough, for now we got some locally grown from the supermarket. 

Putting it together... 

Set the oven on a normal broil. Let it get HOT. 

Saute some chopped garlic and choppped basil in grape seed oil just until it turns light blonde. Half the tomatoes and throw them in (DO NOT STIR). I used about a cup and a half of tomatoes. Sprinkle salt and pepper on top. Let them sit until they look happy and shake the pan a bit. They'll do their own thing. When they saute a little, turn it all off and set aside. 

Slice the egg plant into like 1/2 inch slices and lay them on a baking sheet with some grape seed oil on. Sprinkle with salt and pepper. Put under the broiler for like 5 minutes. Don't let them burn. 

Take the eggplant out and flip it over. Pile the tomato mixture evenly divided onto the eggplant. Nom... try to contain eating all the tomatoes right here. 

Lay pieces of cod over the tomatoes. Sprinkle with salt and pepper. See a theme? Just a touch at each step gives it a great flavor! I sliced paper thin slices of lemon and laid them on top of the fish here. It made it good. Nice touch of sour fresh. 

Pop back under the broiler until the fish turns kind of white and starts to seperate. That's when it's delicious. Again, do not overcook.

This tastes great served with couscous. It cooks in like 5 minutes. Boil water, add some lemon juice, chop the spring onion and basil. Let the couscous sit in the hot water until it absorbs. Stir in the onion and basil and add a dash of salt. Fluff a little (hehehe) and you're ready to go! [That's what she said]

Here's a picture! 

Happy eating!

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