W. Baker wrote:
> 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

Wendy, you made me LOL.

In Newfoundland, people eat cod tongues. Believe it or not.

I was wondering what Cholula sauce is. Also Cajita cheese. Both new to me.