Thursday, June 26, 2014

Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano

Sitting in an office, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe,  but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.

And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.

Alaskan Cod, Mediterranean Style Recipe

Alaskan Cod, Mediterranean Style
Ingredients:

  • 1 1/2 lbs. boneless, skinless wild caught Alaskan cod
  • 1 lb. cherry tomatoes
  • 2 – 14 oz. cans  artichoke hearts, rinsed and squeezed dry
  • 12 oz. jar pitted Kalamata olives, rinsed and drained
  • 1/2 jar capers, rinsed and drained (about 2 oz. dry weight)
  • 1/2 large white onion, sliced
  • 2 t. dried oregano
  • 1 lemon, sliced into wheels, sans seeds
  • 1 c. dry white wine
  • 1/3 c. fruity olive oil
  • salt and pepper

Note: I purchased all the ingredients for this recipe at Trader Joe’s.

Alaskan Cod, Mediterranean Style

Rinse frozen cod under cold running water. Place on a plate to semi-defrost while preparing the other ingredients.

In a large skillet, scatter tomatoes, artichokes, olives, capers and onion. Season with salt and pepper, sprinkle with oregano.

Alaskan Cod, Mediterranean Style

Place semi-defrosted fish atop the vegetable mixture.

Alaskan Cod, Mediterranean Style

Season the fish with salt and pepper.

Pour wine into the pan. Drizzle olive oil over the fish.

Alaskan Cod, Mediterranean Style

Top the fish with lemon wheels.

Alaskan Cod, Mediterranean Style

Cook on stove-top, covered, over high heat until the juices start to bubble. Reduce heat and continue to cook until the fish is cooked through, about 20 minutes.

Alaskan Cod, Mediterranean Style

Optionally, put the skillet under the broiler briefly to get a nice brown finish on the dish…

Food Network

featuring

Frozen Treats

Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 175,000 followers called Let’s Pull Up A Chair! And if this Alaskan Cod, Mediterranean Style got you in the mood for all kinds of frozen things - you might enjoy taking a peek at other cool recipes from some fabulous bloggers below…

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
The Lemon Bowl: Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)
Jeanette’s Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles 
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze
For a savory frozen treat:

2 comments • Filed in: Heart Healthy

2 Responses to “Alaskan Cod, Mediterranean Style”

  1. Eha says:

    What a ‘luxurious’ recipe featuring a number of my favourite ingredients, yet not costing an arm and a leg and looking like a million dollars! Don’t think I can get ‘Alaskan cod’ south of Sydney, Down Under, but do get the idea of the kind of fish you have used and shall copy! Oh, AND, ‘wild-caught’ so speaks my language :) !!

  2. I know what I’m having for dinner tomorrow!

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