April 17, 2017
If you’re like me, you hit those nights when you’re tired, it’s getting on toward dinnertime, and nothing you have in the refrigerator sounds like what you want to eat.
That’s where I either reach for the phone to order takeout, or for the freezer to get out some fish.
Fish is just a great go-to when you’re in a hurry. It never takes long to cook; it lends itself to all kinds of different preparations, goes with any number of sides. And if you forget to take it out of the freezer, you can soak it in hot water to thaw it.
That’s what I did the other night, and the result was pretty doggoned good.
March 17, 2016
Because you need healthy, tasty stuff in your kitchen repertoire.
I had ordered cod from Schwan’s, because I haven’t had cod in so long I forgot what it tasted like. Pulled a couple of filets out of the freezer yesterday, thawed them, and set about determining how and with what I was going to cook them for dinner last night.
I had been to the produce market and grocery earlier this week, so I had a fridge-full of green stuff. Green stuff goes well with fish, and we’d had beef and chicken already this week. So, it was a foregone conclusion we would have fish some time this week, and that time was Wednesday night.
Miso-glazed cod sounded good, not least because I had the stuff for it. It’s a pretty simple prep: mix a quarter-cup each of miso paste (available in Asian and health food markets, and some larger supermarkets) and brown sugar, and throw in a good slug of mirin (Japanese sweet cooking wine) and sesame oil. Marinate the cod filets for between 30 minutes and a hour, then broil them for 3-4 minutes, brush with more sauce, reduce the oven heat to 375, and bake for another 6-7 minutes. Boom. Done.