Black cod with garlic Yukon golds
We’re still using fish from the great Alaska fishing trip. Leftover fish from this dinner went into fish tacos the next evening.
This is a post about making-do with what I had on hand. It is also a post about what could have made the dinner better. There, I’ve said it. I debated whether to post at all, given the shortcomings, but on balance, I decided that simple sometimes works best. As a bonus, we had enough leftover fish that the next night the Intrepid One and I made fish tacos. And after that, we had fish to add to a stew with shrimp and clams. (That would never happen when we were a young family with growing boys.)
So, remember all that fish in my freezer from the great Alaska fishing trip? (See posts of July 18 and Aug. 18.) I pulled out a vacuum-sealed package of black cod and put together a feast.
First the cod: It was a thick piece, perfect for cutting a small pocket on the side to stuff with a little Dungeness crab and some cheese. I used Fromager d’Affinois, made in France from cow’s milk and a lot like Brie, only creamier. I mixed the crab and chunks of cheese with a heaping tablespoon of mayo and some fresh dill, salt and pepper, and then stuffed it into the pocket, closing the fillet with toothpicks. I baked the fish in a pan with olive oil and a bit of butter for about 15 minutes at 400 degrees. (I baked for 20 and was sorry.)
This is a riff on a recipe from Jake’s Famous Crawfish. I’ve made it before, but I didn’t have time to put Jake’s version on the table. Jake’s serves “Baked halibut with crab and brie” with a beurre blanc sauce. (The rich topping really makes the dish company-worthy, and I should have made it. Next time.)
Now the potatoes: I washed and quartered four small Yukon gold potatoes. Then I tossed them in olive oil on a cookie sheet and sent them into the oven while the fish was baking. About halfway through, I added three cloves of chopped garlic and some salt and pepper. When the potatoes were done, I sprinkled with some fresh dill. You could use parsley as well.
And finally the salad: I’m a fan of arugula, so that was the basis for the salad. I threw in sliced green pear, though I would have preferred the red Anjou variety. The salad was topped with red onion and filberts. Normally, I would have used the Intrepid One’s balsamic vinegar dressing, but we were out, and things were coming together quickly. I had some honey mustard in the fridge.
Last word: Quick and easy to get on the table.
Janet Cleaveland
What happens when a retired journalist spends a lot more time in the kitchen than in past years? She tries new dishes and jumps at the chance to write a blog about food, family and good times. My kids are grown now, but I'll be looking back at how they learned to cook, what recipes my husband (the Intrepid One) and I are experimenting with, and how food and conversation make for happy times in the kitchen. I worked for The Columbian for 15 years as a copy editor and another 10 elsewhere, though I didn't start out as a journalist. I thought I wanted to teach English literature. My husband grew up in Clark County, and I've lived here since 1983. My kids have grown and left home. Like my husband of 52 years, our adopted chocolate Lab would never pass up a chance for a tasty meal.