Archer Farms Wild - Caught Alaskan Cod Fillets. Earlier when I mentioned that eating clean involves eating green, it's because I've been reading thoroughly about eating sustainable fish in several different, very important chef books. The Atlantic is currently overfished, so I avoid any fish from there. Also, I've read that farm - raised fish are swimming in and eating in questionable waters, so I avoid those as well. Each fillet of cod has 20 grams of protein and 0 fat!
The World is Flat. Inside, he has his top 10 reasons why the world is flat. Of course, outsourcing is among the top 10. However, my own suspicions have me buying tacos from the American Homegrown truck rather than the cheaper truck that may be sending their earnings out of the country, to the sum of 20 million dollars as one newspaper reported. If only that income had stayed within our own country...
- 4 Wild - Caught Alaskan Cod Fillets (about 4 oz. each)
- 1 package of grape tomatoes, each sliced in half
- 3 cloves of garlic, minced, or pressed through a garlic press
- 1 white onion, diced
- 2 tbsp capers, rinsed
- 2 tbsp Spanish/manzanilla olives, each sliced in half
- Juice of 1 lime or lemon
- 1 cup of white wine
- 1 tbsp butter, unsalted (use real butter!)
- Preheat the oven to 350 degrees. Season the cod fillets with course kosher salt, freshly ground black pepper, and powdered garlic. Place inside a parchment bag and bake for 15 - 20 minutes.
- Heat a large pan over medium high heat. Add a tbsp of butter. When melted, add the diced onion and stir until soft.
- Add the minced or pressed garlic, and stir for about 30 seconds, careful not to burn.
- Add the white wine. Let the alcohol cook out, about 5 - 7 minutes, until the sauce is slightly reduced.
- Add the capers, olives, tomatoes, and lemon or lime juice.
- Allow the sauce to simmer, then top the cod with it.