I’ve had quite a learning curve when it comes to choosing and preparing seafood for dinner. My parents were from the Mid-West, so we ate a lot of beef. During my entire childhood I can’t recall having any seafood except that which was breaded and formed into the shape of a stick.
In more than three decades of marriage, I’ve had some great success and horrendous failures fixing seafood, but in the last few years I think I’ve finally hit my stride. We eat salmon almost weekly and recently I’ve been buying cod.
I like the low price (about $5 per pound) and ease of preparation. I ask for pieces that are thicker, as the “skinny” end seems a little tough. I just throw it in a baking dish, spoon some fruit salsa over the top, cover with foil and bake at 325 degrees for about 20-25 minutes (it’s done when it flakes easily with a fork). I would think you could fix it in a crock pot or in foil pouches on the grill if you didn’t want to heat up the kitchen. I pair the cod with brown and wild rice and a green salad and call it dinner!
Delicious, nutritious, easy and inexpensive!
My seafood *finesse level:
Novice Advanced beginner Competent Proficient Expert
What’s your seafood finesse level?
*finesse (skill, flair, grace elegance, poise, assurance)