The best way to communicate with a fish is to drop it a line.
I’m not joking when I tell you that this is a very Happy Meal. The jalapeño vinaigrette is outstanding and marries so well with the pan roasted fish. I used cod, because it looked happy in the fish display case, but you can use whatever fish makes you happy.
The Israeli couscous made for a lovely side dish. I love the crunch of the pistachios and green onions against the creamy tang of the feta. Make some soon.
Cod With Jalapeño Vinaigrette And Green Israeli Couscous
2 tablespoons apple cider vinegar
2 tablespoons red onion, finely chopped
1 tablespoon honey
1 tablespoon cilantro, chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon garlic, finely chopped
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 medium jalapeño
Freshly ground pepper
Six 5- to 6-ounce cod fillets (or halibut or your favorite fish)
Avocado wedges and/or watercress, for serving
1. In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.
2. Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.
3. In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the fish fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the cod to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges and watercress.
Recipe from Food & Wine Magazine
Green Israeli Couscous
3 cups water
1 1/2 cups dry Israeli Couscous
generous pinch of salt
2 cups peas
4-5 green onions, sliced
1 teaspoon lemon zest
1 cup crumbled feta cheese
1/2 cup roasted, salted pistachios
Salt and coarsely ground black pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1. In a medium saucepan, bring three cups of water to a boil. Add a pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, about 10 to 13 minutes. Add peas the last 2 minutes of cooking time. Drain and set aside.
2. Toss couscous and peas with the rest of the ingredients. Season with salt and pepper.
Recipe from Food For Scot
I’m not a big fan of being sad, but I love me a really good sad song.
Here are a few more of my favorite sad tunes.
Yes, this is a very sad story. The despair screams through the soft, beautiful piano music.
A friend posted this Alison Krauss video on Facebook this week. She warned that it was incredibly sad and it is. It makes my heart ache every time I watch it.
Is John Grant in your music collection? He should be.
Former lead singer of The Czars, John Grant released a solo album, ‘The Queen Of Denmark’, in 2010. It is magnificent and drips with raw emotion. John’s clear, gorgeous voice is utterly gripping as he pours forth very personal lyrics.
Every time I hear this verse in TC And Honeybear I feel my throat tighten and my heart grow heavy.
“The world came crashing down on them, with all of its ferocity
And Honeybear was terrified, he said do not take him take me
Before that Honeybear had given up, he felt so sad and lonely
Then one night he looked up and he saw, he saw his One and Only
And He said, Please don’t take Him, ’cause I love Him, He’s my joy and my Life”
John Grant-TC And Honeybear
Check out The Unthanks on their Website where you can see upcoming UK tour dates and buy the music.
Tissue, I don’t even know you.