Cod with Tomatoes, Shallot & Olives

This is my favorite way to make cod. The sweetness of the tomatoes and the salty depth of the olives makes this fish dish extra special and it’s on the table in no time. This dish is really simple, so fresh ingredients make a difference in flavor. If you have an olive bar in your supermarket, grab a handful for this dish, it just makes this so much better and grab a few extra so you have something to munch on while you cook. ;) Combine this with a quick brown rice and quinoa pilaf or orzo to complete the meal. You want a side dish that will help you along with enjoying all of the tasty pan juices. Worst case scenario: just get a hunk of bread and really enjoy! Serve with lemon wedges on the side, if you like. Enjoy!

  • 1 pound cod, cut into chunks
  • 2 tablespoons olive oil
  • 1/3 cup sliced thinly shallot
  • 4 Campari tomatoes, halved and sliced
  • about 10 oil cured olives, pitted and roughly chopped
  • handful of pale celery leaves, chopped
  • sea salt (obsessed with pink Himalayan salt right now.)

In a large heavy bottomed pan, combine the olive oil and the shallots and a light sprinkling of salt. Saute on low heat until the shallots are transparent, about 10 minutes, stirring occasionally. Add in the tomatoes and saute for another 5 minutes until the tomatoes soften and release some of their juices, stirring occasionally. Toss in the olives midway and give it a good stir. Next, nestle in the cod pieces into the shallot, tomato and olive mixture, placing the thicker pieces in the hottest part of the pan. Cover and saute for about 3 minutes then turn over and saute another 3 minutes, until the fish pieces flake. Top with the celery leaves and cover, let sit for a minute or so and serve. Serves 4.

Fish Tacos with Tri-Color Slaw

One of my favorite memories of going to San Francisco, was going to the beach. It was the middle of December, Christmas decorations were out already and was I excited! I couldn’t wait to take a nice long walk on the sandy beach of the west coast. I took the bus to get there, got dropped off and wandered around and ran into the cutest little Mexican restaurant. I saw the beach in the distance and stopped in to get a bite to eat before embracing the sand and sun. It was small, authentic and the fish tacos were delicious. And whenever I go have Mexican, that’s my favorite dish to get, with lots of cilantro. I haven’t had them in a long time and was craving a soft taco filled with nuggets of tender fish topped with a spicy cabbage slaw, so I made some at home! Hope you enjoy!

  • 1 pound cod, cut into 1/2 inch stripes
  • 1 cup all purpose flour
  • 1/4 teaspoon cornstarch
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/2 teaspoon Vegeta or any all purpose seasoning *optional
  • 1 cup lemon lime flavored seltzer
  • canola oil
  • 8 soft corn tortillas
  • 2 1/2 cups shredded red cabbage
  • 1/2 cup shredded seedless cucumber, skin left on
  • 1 carrot, shredded
  • 1 tablespoon black and tan gomasio, (black & tan sesame seeds with sea salt)
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon Sriracha sauce
  • juice of 1/2 a lime
  • lime wedges
  • chopped cilantro

Make your slaw by combining the red cabbage, cucumber, carrot, sesame seeds, sour cream, mayonnaise, Sriracha sauce and lime juice. Taste and season accordingly. And you can set it aside. Combine your flour, cornstarch and seasonings. Pour in, a little at a time, the seltzer and stir with a fork. Combine the batter with your cod pieces and let it sit while you heat up the canola oil. Heat your oil in a non-stick pan and place in a few cod pieces at a time, let any excess batter drip back into your bowl. Fry your cod for 2 minutes. They are so delicate, and once they are down in the pan, don’t touch them, once ready, flip them carefully and fry for an additional 2 minutes. Give them room to breathe in the pan. Try not to pierce them because the moisture from the fish will make the oil splatter. I am always tempted to wear eye goggles when frying, lol. Please do this with extra care. Drain on a few layers of paper bags. Warm your tortillas and fill them with the fish and the slaw. Serve with lots of lime wedges, cilantro and hot sauce on the side. This makes 4 servings.