Thursday, May 31, 2012

Cod Veracruz

Okay, Red Kitchen Recipes food blog, you have made me gain about 5 pounds.  I know it has to be your fault!  I mean, I actually deep fried something!  Just so I could explore shrimp tempura!  That's the first time I've deep fried anything since my early twenties!  So the solution is I have to get back to Clean Eating, which Tosca Reno describes as lean eating and green eating!  This is no fad diet where you have to give up anything good for you.  Long ago, I chose to give up most processed food, all white sugar, white flour, and white rice.  I became an obsessive compulsive label reader when I read Skinny Bitch.  And this doesn't mean that all your food is boring.  Look at that picture.  Does any of that look boring or bland?
But wait!  That's not all!  This recipe is very easy!  You bake your fish in a parchment bag while you saute your veracruz sauce.  I used 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! 
I first became interested in the veracuz style of fish when I was having lunch at Little Rock's River Market at The Flying Fish with Kristi, one of my favorite girls.  They had the offering on their menu, and Kristi asked if I knew what it was.  At the time, I didn't.  So I researched it.  Typically a veracruz sauce consists of olives, tomatoes, lemon or lime juice, and maybe capers or jalapenos.  Every recipe always has several variations.  So join me as I get back to eating lean, eating green, and eating locally when possible.  I wonder if Thomas Friedman needs to update his book 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!)
  1. 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.
  2. Heat a large pan over medium high heat.  Add a tbsp of butter.  When melted, add the diced onion and stir until soft.
  3. Add the minced or pressed garlic, and stir for about 30 seconds, careful not to burn.
  4. Add the white wine.  Let the alcohol cook out, about 5 - 7 minutes, until the sauce is slightly reduced.
  5. Add the capers, olives, tomatoes, and lemon or lime juice.
  6. Allow the sauce to simmer, then top the cod with it.

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