RECIPE OF THE WEEK
Pan Seared Cod Topped with Minted Grape Tomatoes
Fresh mint and fish go together like Peanut Butter and Jelly or Warm Hugs and full- handed butt gropes...Yes, they go together also with consent. Either way this gorgeous easy weekday recipe goes with loves ones and dinner time
4 Cod Fillets 6 to 8 ounces each with the pin bones removed: You could also use Pollock or Hake fillet
All-purpose flour for dusting the fish
3 tablespoons of olive oil divided
1 pint of Grape or Cherry Tomatoes halved
1⁄4 cup of fresh chopped mint plus some extra for garnish
1⁄4 cup of fresh chopped basil
Salt and Pepper
The juice of 1 lemon
Lemon wedges and chopped Mint for garnish
How it’s done
In a medium-sized bowl, toss together the grape tomatoes, mint and basil and season to taste with salt and pepper and set aside.
Season the Cod fillets with salt and pepper and dredge in the flour, shaking all of the excess flour off.
Heat 2 tablespoons of the olive oil over medium-high heat. When the oil just begins to shimmer, add the fish and cook, flesh side down first, for 4 to 5 minutes per side, browning each side nicely until just opaque when fork tested. Transfer the fillets to a warm serving platter. Add the remaining olive oil to the skillet and when hot, sauté the tomato mixture until warmed through; add the fresh lemon juice and adjust seasoning if necessary.
To serve, spoon the tomato mixture over the cod and garnish with lemon wedges and a sprinkle of fresh mint. On a side note, the other things that might “go together” is you and a loved one shortly after dessert...or before dessert, if you’re staying away from carbs.
also known as Mediterranean sea bass, have a white flaky meat and a mildly sweet flavor.
Clams can be eaten raw, steamed, boiled, baked or fried
Calamari is squid! The meat is firm and white with a mild, slightly sweet and almost nutty flavor.
Catfish are caught and raised across the entire world.
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