In alt.food.diabetic Janet Wilder > wrote:
: Here's a non-recipe. Most of us are good enough cooks to understand my
: improvisation.

: I have a bag of frozen cod loins from Sam's club. I took out 2 and put
: them in a plastic, zip-lock freezer bag and into a bowl under running
: water to defrost.

: While they were defrosting, I diced about 1/4 cup of onion and one large
: clove of garlic. I rinsed off some frozen diced green bell pepper to
: defrost it. Opened a can of no-salt added stewed tomatoes, HEB brand.

: Pre-heated oven to 450? F.

: Drizzled a little olive oil into a pot and sauteed the onion and garlic.
: Added the peppers and dried them off. Added the tomatoes. Then I added
: about a cup of frozen, sliced okra. Cooked the frozen okra in the
: tomatoes. Added some marjoram and basil (dried) and a couple of squirts
: of Cholula sauce. I let this simmer.

: Ground up 1/4 cup (or thereabouts) of pecans in the mini food processor.
: Put that in a bowl. Grated in about 2 tablespoons of Cajita cheese (you
: can use Parm or leave it out)

: Lined a pan with foil and oiled the foil. Placed the defrosted and
: patted dry cod loins in the pan. Coated each cod loin with Grey Poupon
: Dijon mustard, then topped them with the pecan mixture, patting the
: pecans into the mustard.

: Baked for 12-15 minutes, until fish flaked.

: We had a salad, then the fish with the okra tomatoes. Even DH who is
: not a big fan of fish, liked it.
: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

Sounds god and a perfect dish for Ash Wednesday:-) One point of
information, what is a cod loin? I thoughonly animals with legs had
loins? This sounds vaguely obscene. Is it fillets form te back end of
the cod or what?

Wendy-Inquiring peole want to know