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RECIPE OF THE WEEK
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Cod with Corn, Peppers, Onions
4 6-7 ounce codfish fillets (or halibut)
1 medium onion, peeled, halved and thinly sliced
2 red peppers, de-seeded and thinly sliced
6-8 ears corn, shucked and kernels removed
olive oil
salt and pepper to taste
white wine or chicken broth (about 1 cup)
3/4 cup chopped cilantro or basil for garnish
Pre-heat the oven to 400 degrees. Prepare the onions, peppers and corn.When the oven's ready, season the fish with salt and pepper and put it in an oiled baking dish. Add white wine to the dish and place it in the oven. Saute the onions and the peppers in a medium hot pan in olive oil until they start to soften. Add the corn and season with salt and pepper to taste. Add fresh chopped cilantro or basil for added color and flavor if you like. The fish should be done at about the same time, or shortly after the corn and peppers (8-10 minutes). Just place it on top of the vegetables, pour any liquid from the baking dish around it and serve.
Serves 4
Corn Fritters
for the wet ingredients:
1 cup fresh or frozen corn kernels
2/3 cup milk
1 large egg
1 Tbs vegetable oil
for the dry ingredients:
1 1/4 all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
vegetable oil for frying
maple syrup for serving
The 1 cup of corn is considered part of the wet ingredients for this recipe so mix it with the milk, egg and vegetable oil combine the dry ingredients and then mix the wet and dry ingredients together until they're just combined. Drop them by the spoonful into a fair amount of vegetable oil in a medium hot skillet. They'll take about 3-4 minutes to warm through (2 minutes per side) and you can keep them warm in the oven as you go. Serve them warm, with a drizzle of maple syrup!
Makes 12 fritters
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