Cod with Sesame and Ginger

This dish takes little time to prepare but is tasty and elegant. Serve it with your own pickled ginger (recipe follows). I have been going a little nutty (or seedy) with black sesame seeds.  I find away to sprinkle them on top of nearly everything. They look beautiful and add a lovely little crunch. Do get some. They are available in my supermarket with the Asian foods.

4 cod fillets about 6 oz. each (or substitute halibut or other firm white fish)
salt and pepper
1 tsp. finely grated ginger
1 tsp. roasted sesame oil
1 tsp. black sesame seeds
3 or 4 scallions, sliced thin
Pickled ginger to accompany

Season fillets lightly with salt and pepper. Combine ginger and sesame oil in a small bowl and rub the mixture on the fillets. Place the fish in one layer in a baking dish and tightly cover with foil. Let the fish marinate at room temperature for 15 minutes.

Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes.  Remove the foil and check to see if the fish is done. Return to the oven for a few more minutes, if needed.

Transfer the fish to plates or a serving platter.  Sprinkle with sesame seeds and scallions and garnish with a few slices of pickled ginger.

NOTE: This recipe appeared in the New York Times Wednesday Food Section. They recommend serving the fish with spinach with ginger and garlic.  I served the fish with brown rice and a salad. If possible, make the pickled ginger.  It does not take long and perks up the meal.

Fish Chowder

I put together this lively, colorful soup in a flash. The diced tomatoes, corn and dark beans look dramatic and taste wonderful in the chowder. Great bread is a necessity. A tangy green salad would be terrific too. If you don't have the cumin and mustard seeds, add some herbs or spices that you have on hand (oregano and/or thyme would be good) or just eliminate them.

2 tbl. olive oil

2 tbl. cumin seeds

2 tbl. mustard seeds

salt and pepper to taste

1 medium onion, chopped

3 stalks celery, thinly sliced

1 carrot, sliced

1 28 oz. can diced tomatoes (I use Glen Muir)

1 lb. cod fillet, cut into chunks

1 package frozen corn

1 15 oz can black or azuki beans, drained

handful cilantro, chopped (optional)

In a large pot or dutch oven, heat olive oil and add cumin seeds, mustard seeds, salt and pepper. On medium heat, saute for a few minutes until the spices darken and become fragrant. Add onions and saute, stirring occasionally, until onions are translucent. Add celery and carrot and continue to saute for another 5 minutes.

Add diced tomatoes. Fill empty tomato can with cold water and add the water to the pot. Bring to a boil and then reduce heat and simmer for 30 minutes, stirring occasionally. Add cod and simmer gently until cod is almost cooked (a few minutes). Add frozen corn and drained beans. Continue to simmer for another 4 minutes. Add cilantro, if desired.

Notes:To make the chowder more substantial add 1/2 cup white rice after the tomatoes and water are added.