Sunday, January 9, 2011

Day Seven- Pan Seared Cod with Ginger Relish

Day Seven of Gypsy's Two Week Detox:

The holidays felt officially over this weekend. For the first time in a while, there was nowhere we had to be, no function or party to attend. It was nice. We still managed to fill it up though; between a museum visit, going out with friends, cleaning, and getting haircuts, I was tired tonight. I didn't feel like cooking and I didn't know what to make. I was planning on salmon but it hadn't defrosted enough in the fridge. Normally I would probably make grilled cheese sandwiches and tomato soup or spaghetti, something easy, but this detox was limiting me. Fish was on my brain I guess because I got out some cod and decided to do something with an Asian flare. I made up a kind of relish with ginger, garlic, lemon, leeks and cilantro. Sweet and tangy, and the cod absorbs the flavor nicely. Just be careful not to get a mouthful of ginger, because that will put some hair on your back.

Day Seven:

Breakfast: French Toast made with Almond Milk

Lunch: Italian Vegetable Soup with Trisket Crackers (Leftover rotis chicken, shredded, with a can of tomato sauce and potatoes, carrots, green beans and peas).

Dinner:  Pan Seared Cod with Ginger Relish and Simple Salad with Olives

Gypsy Slow Down

Pan Seared Cod with Ginger Relish

2 tablespoons olive oil
1 leek, cut into 1 inch strips
1 onion, cut into strips
1 tablespoons chopped fresh ginger
1 to 2 garlic cloves, minced
Juice from half of a lemon
1 tablespoon sesame seed oil
1 tablespoon sesame seeds
2 tablespoons fresh cilantro, chopped
1 tablespoon brown sugar
1/3 cup white wine
3 cod fillets
2 cups cooked brown rice
salt and pepper

Saute leeks and onion in olive oil until tender and onions start to brown. Add the fresh ginger, lemon juice, sesame seed oil, sesame seeds, garlic, fresh cilantro, brown sugar and white wine. Let simmer for 3 minutes, until most of the wine cooks off. Transfer relish to a bowl. Heat the pan that the relish was in on high and sear the cod fillets on each side. Put relish back into the pan with the cod. If the relish does not have much juice, add 1/3 cup water to pan. Cover and let cod steam for about five minutes. Check to make sure the fish is done, it should be opaque and flake easily. Salt and pepper to taste and serve over a bed of rice, pouring the juice from the pan on the rice as well. Garnish with a fresh sprig of cilantro. 

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