A simple and lovely way to eat fish, only takes 30 minutes to make.
Recipe (Serves 4):
- 1 pound cod
- seasoning (cajun to chilli spice mixes- your pick)
- salt, pepper
- Cut cod into desired pieces.
- Put on baking pan.
- Sprinkle seasoning, salt and pepper on top.
- Broil on high for 10 minutes or until done.
- 2 bunches of collard greens, washed and chopped
- 2 cloves garlic, chopped finely
- 1 tsp oil
- salt pepper
- Saute garlic in oil.
- Add collards, and saute for 5-10 minutes.
- Season with salt and pepper.
- 1 cup cornmeal
- 3 cups salted water
- Boil water.
- Add cornmeal slowly to boiling water, stirring with a whisk.
- Bring down heat to simmer, while stirring pretty regularly with a whisk to keep it from clumping.
- Cook for about 10-20 minutes until thick to your liking.
Mustard Relish Sauce:
- 1 small onion, minced
- 3 tbsp mustard
- 1/2 cup relish (we used our homemade from last year)
- 1 tbsp
- worcestershire sauce
- 1 tsp apple cider vinegar
- dash of hot sauce
- salt, pepper
- Assemble all ingredients.
- Mix well.
Put polenta on plate, layer greens ontop, then fish and garnish with sauce. Voila!
We also made a fabulous dessert: Rhubarb custard pie with gingerbread crust!
Recipe (serves 4-6):
- 1 1/2 cup gingerbread (whatever your favorite recipe is)
- 3 tbsp butter
- Put gingerbread in a food processor and blend until fine crumbs form.
- Melt butter.
- Mix with gingerbread crumbs and mash onto the bottom of a pie pan (~9 inch works)
- 1 1/2 cup rhubarb roughly chopped
- 2 egg yolks, beaten
- 1/2 cup milk
- 1 tbsp cornstarch
- 1 tbsp whole wheat flour
- 1/4 tsp salt
- 1/2 cup sugar (half white, half Demerara)
- Beat eggs.
- Add all ingredients except rhubarb, mix well.
- Set rhubarb on top of crust.
- Pour the custard on top of rhubarb and crust.
- Bake the pie at 425 for 10 minutes.
- Reduce heat to 350 and cook until the custard is set (it is gelled- firm)
- Let cool for 10 minutes. Cut and serve with whipped cream, or vanilla ice cream.
This was a delicious dessert. The combination of gingerbread and rhubarb is unexpectedly amazing. The raw whipped cream was good, but had a bitter aftertaste (I think it is aging and a little over cultured by now) that did not go so well with rhubarb. I ate the cream first and then dug into the pie. I think that we will make butter with the rest of the raw cream, not just due to its taste, but we eat so little cream to begin with that I think it might be best suited in the form of butter and buttermilk for our cooking.
[Theresa’s Note: This was a very inspired meal. I think some thanks are in order for Locavore in the City for her post on cooking greens in a mustard-relish mixture. I had been thinking about how to use that combination for a while, and this was the opportune time to use it! As well, thanks to Dairy of a Locavore for the combination of gingerbread and rhubarb. Divine! Many thanks to all of those out there who share your wonderful recipes with the world, we will make a dedicated effort to pay tribute where it is due.]