Fast, healthy, yummy. What’s not to like. Broiled Cod Serves 2 Ingredients: 1 pound True Cod (or other thicker, flaky white fish) olive oil salt and pepper lemon for squeezing Directions: Turn on the broiler. Line a cookie sheet with foil. Remove any pin bones (sometime a filet of Tue Cod will have a spine, but I would leave it in and eat around it. Just give her a warning.) Place the fish onto the foil. Drizzle filets with some olive oil. Season liberally with some good salt and a twist or three of freshly ground black pepper. Broil about 4-6 inches away from the heat for 6 minutes on one side. Turn off the heat and let the fish sit in the residual heat for 5-10 minutes, or until desired doneness. Do not overcook, but leave the fish firm but pliable and juicy. Steamed Veggies with Garlic and Ghee Serves 2 Ingredients: 3 cups assorted veggies, cut into chunks (squash, onion, mushroom, asparagus, broccoli florets, cauliflower, snap peas, etc.) 2 Tablespoons ghee (can use melted butter if you’re not bothered) 1/2 teaspoon chopped garlic salt and pepper to taste Directions: I often will grab one of the already prepped boxes of veggies at Whole Foods. But if your local stores do not do that, then grab a zucchini, an onion, a handful of mushrooms, small broccoli, small cauliflower, etc, whatever combo your mom might like. Prepare your steamer and steam the veggies about 5 minutes or until crsip tender. Pour out the water and place the ghee and the garlic in the bottom of the hot pan and give it a swirl, melting the ghee and slightly cooking the garlic until fragrant. Pour in the veggies, stir gently to coat and season well with salt and pepper. Roasted Tomato Serves 2 Ingredients: 1 medium ripe red tomato (use a juicy heirloom if it’s the season, otherwise a nice red slicer) olive oil salt and pepper brown sugar Directions: Slice the tomato in half, through the stem ends. Remove the small stem. Place the halves next to the fish to broil at the same time. Top the halves with a little olive oil, salt and pepper and a few sprinkles of brown sugar (or coconut, palm, date or a few drizzles of honey). Broil alongside the fish and let them rest in the hot oven for the 5-10 minutes with the fish, as well. Strawberries and Cream Serves 2 Ingredients: 1 pint ripe strawberries, hulled and thinly sliced lengthwise 1 teaspoon good honey 1 squeeze of a half (Meyer) lemon 1 cup Coconut Creamer (I use the non-flavored) couple of drops of vanilla extract fresh mint Directions: Hull and slice your strawbs. Put them in a bowl and gently toss with the honey and lemon juice. Allow to macerate in the fridge while you prep, cook and enjoy your dinner. Give them a stir once or twice. Mix the vanilla into the creamer and place in the fridge. Divide the berries into two small bowls, top each with 1/2 cup of the coconut creamer. Sprinkle each with a smidge of brown sugar. Garnish with a mint sprig. PRODUCTION NOTES:
- Prep your fish filets and your tomato on the broiling pan. Get you broiler hot.
- Prep your veggies and get your steamer ready to go. You can bring the water to boil, then reduce the heat to a simmer, but don’t put the veggies in the basket until the fish has broiled and is resting in the hot oven.
- Prep your strawbs and allow them to macerate while you cook and enjoy your dinner.
- Broil the fish and tomatoes first, and as they are sitting in the hot oven, steam your veggies. This way everything will come out about the same time.