Of course our weekend was full of chocolate eggs and fish... and a fish fry at that, with a nutty edge. This time around I took a ride with Munchies Honey Roasted Peanuts to add a sweet crunchy taste to High Liner's fleshy and mild flavored cod from the Pacific Ocean. The Captain and I go a long way back... all the way back to burning the midnight oil when slipping a crunchy battered favorite in the toaster oven to enjoy with a cup of hot milk tea was quick n' yummy food for the spirit. I'm still with the captain and taking him on some newer ventures these days... The end result here was a juicy and super tasty fish that can be served as an early breakfast, brunch, lunch and even late night dinner/ supper. This was my test run before the big feast and it's a definite in-the-near-future repeat entrée. Quick important note: Pacific cod contains more moisture than cod from the Atlantic Ocean due to more moisture in that environmental air so will need to be gently handled with prepping and cooking as these loins can fall apart easily. Let's cook some fish!
Here's what you'll need (Serves 2):
4 High Liner cod loins (or fresh, if available)
2 tablespoons extra virgin olive oil
a mix of 1 teaspoon salt, 1 teaspoon ground pepper, 1 teaspoon garlic powder and 1 teaspoon fresh or ground oregano (for some light fish seasoning)
3 stalks fresh green onions (chopped as below)
1 medium yellow onion (thinly sliced)
2 ripe plum tomatoes (diced)
1 small pack (65 g) of Munchies Honey Roasted Peanuts/ other honey-roasted peanuts (crushed... I used a brown paper bag and crushed them with the bottom of my coffee bottle)
vegetable oil (of your choice) to fill half of your frying pan
1 lime (cut into wedges)
Directions:
1. Thaw frozen cod loins overnight in the refrigerator.
2. The next day... prep your grain and powdered fish seasoning (salt, pepper, garlic powder and oregano).
3. Pat the thawed cod dry with paper towels, gently rub with the olive oil, and season with the mix in Step 2 (above).
4. Chop and slice the fresh seasoning (green and yellow onions, and tomatoes).
5. Fill a deep frying pan half way with the oil and allow to heat on medium to high heat.
6. Carefully place the cod loins in the heated oil and allow to evenly cook for 4 - 5 minutes on each side.
7. Once fully cooked, remove from the oil and place on paper towels to drain any excess oil.
8. Top immediately with the crushed honey-roasted peanuts.
9. In a medium sauce pan, heat 1 tablespoon of vegetable oil and lightly sauté the onions and tomatoes with a pinch of salt, and pepper.
10. Using cooking tongs, top the warm cooked cod with the hot sautéed mix, and enjoy with a wedge of lime.
Special thanks to the Captain... High Liner!
