Ginger Lime Black Cod (Sablefish)

We were at a fish market in Portland OR and bought some "black cod" to cook. As I was looking for a simple, quick recipe, I learned that black cod is really sable fish. This recipe also works for Chilean sea bass. It's quite delicious and my sister made it for us with sea bass at Thanksgiving

Ginger Lime marinade for Black Cod or Sea Bass 

 

• TOTAL TIME: 50 minutes
• YIELD: 4 servings 

In this simple recipe for Ginger lime marinated Black Cod, the fish is quickly marinated with garlic, lime and fresh ginger. The flavor combination is truly delicious with the rich-tasting fish. Serve with fresh chopped cilantro on top. It is a simple way to bake sablefish it in the oven with only 10 minutes of preparation time.

Ingredients

·       1 clove garlic, finely grated with a rasp style grater

·       1/2 teaspoon lime zest

·       2 tablespoons lime juice

·       2 tablespoons agave syrup

·       1 tablespoon extra-virgin olive oil

·       1 1/2 teaspoon grated ginger root

·       1 teaspoon kosher salt

·       4 4-5 ounce portions black cod or sablefish fillet, about 1 pound

Instructions

1.     Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.

2.     Place sablefish in a large resealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.

3.     Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

4.     Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven.

5.     Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. 

 

Mushroom Barley Soup

It's that time of year when I could just eat soup for dinner and be satisfied. I love Whole Foods mushroom barley soup that is available in Boulder but not in Salt Lake City. I found this recipe last year and have made it a couple of times and like it. 

Mushroom Barley Soup

Recipe from Two Peas and Their Pod

This healthy and hearty soup is easy to make and is perfect for a cold day!

Prep Time10minutes mins

Cook Time1hour hr 10minutes mins

Total Time1hour hr 20minutes mins

Ingredients

·       1 cup barley

·       1 tablespoon olive oil

·       1 large yellow onion chopped

·       2 cloves garlic minced

·       2 carrots peeled and diced

·       2 celery stalks diced

·       1 16 oz package of white button mushrooms, sliced

·       3 15 ounce cans low sodium vegetable broth

·       1 cup water

·       2 bay leaves

·       2 tablespoons fresh thyme minced

·       Salt and pepper to taste

Instructions

1.              In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.

2.              Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.

3.              Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

 

Chicken Pot Pie

A childhood favorite is comfort food today. I had never made chicken pot pie until this week when I was thinking of what to do with the rest of the roasted chicken that was in the frig. Pillsbury had the recipe that seemed the easiest and so I tried that one. It did not disappoint, in fact, it's a delicious keeper!

Crust

1     14.1 oz refrigerated Pillsbury pie crust (2) softened OR two ready made pie crusts from the frozen food section at the grocery store.

Ingredients

1/3 cup butter

1/3 cup chopped onion

1/3 cup all purpose flour

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground thyme

1 1/3 cup chicken broth

1/2 cup milk

2 1/2 cups shredded chicken or turkey

2 cups mixed frozen vegetables

Instrcutions

Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.

 

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper, and thyme until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

 

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

 

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.