this sounds nice, Lee
"Janet Wilder" > wrote in message
eb.com...
> 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.