On 3/9/2011 8:38 PM, Janet wrote:
> W. Baker wrote:
>> In alt.food.diabetic Janet > 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.

Loved the cod tongues and cod cheeks when w were in Newfoundland. The
tongues were breaded and fried and tasted kind of like fried clams.
>
> I was wondering what Cholula sauce is. Also Cajita cheese. Both new to me.
>
>
Cholula is a hot sauce like Tabasco, but I thin it has a unique flavor
and it doesn't burn my tongue. Cajita cheese is a hard Mexican cheese
that is usually grated. It's just a tad less hard/dry than Parmesan.
Similar in flavor to Parmesan, but less sharp and more salty.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.