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Zucchini Crusted Haddock with Orange Salsa

  • January 13, 2022

Just in time for the January “let’s-eat low-cal-but-delicious” comes this recipe from Michele at “Our Italian Table.” As soon as I saw it, with its accompaniment of blood orange salsa, I knew what would be on our dinner table the next night. I made some adjustments, using haddock instead of cod, since my fish market has been selling really fresh wild haddock lately. Halibut would also be delicious here. I would have used the blood oranges called for in the recipe, but I had cara cara instead, and they worked just fine. But I’ll look for blood oranges next time, since they would add even more color. I added a little red onion and parsley, since I didn’t have the thyme the recipe called for, but other herbs would work great too, including chives or cilantro.

Use a mandoline to slice the zucchini very thinly and place the slices atop the fish, which has been seasoned with salt and pepper. Season the zucchini with salt and pepper too, then a drizzle of olive oil, and a sprinkling of cornmeal. Don’t try to tuck the slices under the fish or you’ll be asking for trouble.

When the fish comes out of the oven, the slices are then pliable enough to easily tuck them under. A lot of liquid was released from the fish and the zucchini, but cooking the fish over parchment paper makes for easy cleanup.

While the fish is cooking, make the salsa using either blood oranges, cara cara or any other orange you like. Peel the orange with a knife, then cut supremes (no, not the Motown group, but orange sections) in between each membrane.

I served it with some saffron rice and broccoli and it was not only a colorful meal, but a delicious one that was waistline-friendly too.

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Zucchini Crusted Haddock with Orange Salsa
Author: 
 
Ingredients
  • FOR TWO PEOPLE:
  • ¾- 1 pound haddock, cod or halibut
  • thin slices of zucchini
  • salt, pepper
  • olive oil
  • cornmeal to sprinkle on top
  • FOR THE SALSA:
  • 2 oranges (cara cara or blood oranges)
  • a slice of red onion, finely chopped
  • minced parsley (or chives, thyme or cilantro)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic (or red wine) vinegar
  • salt, pepper
Instructions
  1. Season the fish with salt and pepper.
  2. Lay the fish on a baking sheet covered with parchment paper.
  3. Slice the zucchini paper thin, either with a mandoline or by hand.
  4. Layer the slices over the fish, overlapping them like fish scales.
  5. Season with salt and pepper, a drizzle of olive oil, and a sprinkling of cornmeal.
  6. Cook in a 400 degree oven for 25-30 minutes, depending on the thickness of the fish.
  7. While the fish is cooking, make the salsa by segmenting the oranges and mixing with the rest of the ingredients.
 

Grilled Codfish with Cherry Tomatoes

  • August 28, 2021

I’ve got a gazillion cherry tomatoes ripening on the vine and looking for a home. This recipe, adapted from my blogging buddy, Stacey, is the perfect place for these teensy tomatoes that are no larger than a small sourball candy. You probably won’t be able to find them this tiny, but regular-sized cherry or grape tomatoes work fine here too. Everything gets placed in a disposable aluminum pan and cooked on a hot grill, keeping your kitchen cool on a hot summer’s day. In 15 minutes, dinner is ready, and you don’t have to flip the fish at all if you keep the lid down on the grill. You needn’t limit yourself to cod either. Try it with flounder, snapper or halibut, for example, but depending on the thickness of the fish, you may have to cook it a shorter or longer time on the grill.

There is a lot of delicious sauce that oozes forth from the tomatoes and other ingredients, so serve it over rice, polenta or pasta to soak up all those juices.

Since I was heavy-handed with the tomatoes, there were a lot left over, after we had eaten all the fish. I saved a little of the rice and green beans also, and the next day had a delicious lunch heated up in the microwave.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

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Codfish with Cherry Tomatoes on the Grill
Author: 
 
Ingredients
  • 1 lb. codfish
  • whole cherry tomatoes (I didn't measure but there were at least two cups - use as many as you like)
  • 3 anchovies (anchovy haters - please don't ignore these - it won't taste like anchovies, but adds a great "umami" flavor)
  • 2 cloves garlic, chopped
  • 2 tbsp capers
  • 1 large shallot, sliced
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • kosher salt & pepper
  • 1 lemon, half sliced and placed in pan, and half juiced and poured into the pan
  • 1 tablespoon butter
  • fresh oregano leaves
  • fresh basil leaves, minced
  • fresh parsley minced
Instructions
  1. Drizzle a little olive oil onto the bottom of a disposable aluminum pan.
  2. Add the codfish, seasoning with salt and pepper and then placing a pat of butter on top
  3. Pour the juice of half a lemon over the fish.
  4. Place the rest of the ingredients (except the basil and parsley) in the pan and toss lightly to coat everything.
  5. Cook on a hot grill with the lid closed for 15 minutes, (or longer if your fish is thicker and not cooked through)
  6. Sprinkle the cooked fish with the minced basil and parsley, and serve.
 

Codfish and Corn

  • July 7, 2020

It’s only in summer when this perfect combination comes together in my part of the world. Fresh, sweet New Jersey corn and codfish caught off our coast are meant to snuggle next to each other when the warm weather finally arrives. You can cook everything in one pot and have it ready to eat in a half hour. I started with this piece of codfish, a little more than 1 pound. If you have a piece this long, cut it in two or three pieces, otherwise it will flake apart after it cooks, when you try to lift it from the pan in one large section.

Start by seasoning the pieces with salt and pepper, then give them a light dusting with flour. Place some olive oil and butter in a saucepan, place the fish into the pan and sear at high heat, but only on one side. You’ll finish the cooking after you’ve put the rest of the ingredients in the pan.

Remove the seared pieces and flip over onto a platter. As you can see, they’re still partly raw inside.

Scrape the corn from the cobs. I used two ears of corn, but they were so sweet, we were wishing we had one or two more to join the party. Next time.

Place more butter into the pan and add the red pepper and shallots to the pan, stirring for a minute or two. Add the corn and seasonings, stirring for another minute, then push the corn to the side and make room for the fish, adding the pieces of cod in the center of the pan. Cover the pan with a lid and simmer on a low heat for another 5 -8 minutes, depending on the thickness of the fish. Sprinkle it with more minced parsley and serve.

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Codfish and Corn
Author: 
 
Ingredients
  • 1 lb - 1¼ lb. codfish
  • salt, pepper to season
  • flour to lightly dust the fish
  • 2 or 3 ears of fresh corn
  • ½ cup diced red pepper
  • ¼ shallot, minced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 more tablespoons butter
  • minced parsley
Instructions
  1. Remove the corn from the cobs and set aside.
  2. Season the fish with salt and pepper, then lightly dust with flour.
  3. Place the olive oil and 1 tablespoon butter in a large skillet and bring to high heat.
  4. Gently place the fish pieces into the pan and sear until browned on one side.
  5. Remove the fish from the pan, reserving them on a platter with the seared side facing up.
  6. Add the red pepper and shallot to the pan and cook for one minute.
  7. Add another tablespoon of butter to the pan, along with the corn, the salt and pepper and minced parsley.
  8. Stir for one minute, then push the vegetables to the edges of the pan.
  9. Add the remaining butter to the center space of the pan, then place the fish in the center, with the seared side up.
  10. Turn the heat to low-medium and place a lid on top.
  11. Continue cooking for five to eight minutes, depending on the thickness of the fish.