Monday, November 12, 2007

Fishy Wishy

Inspired by going to Yoga first thing Sunday morning and our friend Rian coming over that night (who also happens to be a great cook), I decided that fish and veggies would be a great way to start off a healthy week. I went to the store and spent a pretty penny on fresh Alaskan Cod which was worth every cent. As a side dish, I tried Cindy's recipe for Fresh Corn Cakes which fitted the menu perfectly.

Unfortunately, I realized we were out of basalmic vinegar so I couldn't make the sauce. However, I just salt and peppered both sides of the fish, and it tasted just fine. If you do make it with the vinaigrette, please let me know what you think.

Fillets and Spinach with Balsamic Vinaigrette
from Better Homes and Gardens


1 pound fresh or frozen skinless haddock, cod, or other fish fillets, 3/4 to 1 inch thick
4 cups baby
spinach leaves, trimmed
1 medium
onion, cut into thin wedges
3 tablespoons
olive oil or cooking oil
1 medium red or yellow
sweet pepper, cut into thin strips
1/8 teaspoon
1/8 teaspoon
black pepper
2 tablespoons balsamic
1 tablespoon


1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Set aside. Place spinach in a large bowl; set aside. In a large skillet cook onion in 1 tablespoon of the oil over medium heat for 5 to 6 minutes or until tender and slightly golden. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

2. Meanwhile, sprinkle fish fillets with salt and black pepper. In same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish; cook for 4 minutes. Carefully turn fish. Reduce heat to medium; cook 3 minutes more or until fish begins to flake when tested with a fork. Place fish fillets on top of wilted spinach; cover to keep warm.

3. In a small bowl stir together the balsamic vinegar and honey. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon balsamic vinaigrette over fish and spinach.

Makes 4 servings

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