Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)

Lemon-Dill Pollock

(recipe from Cooking Light magazine)

1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 Tbsp. olive oil
4 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. sugar (I used honey)
1/4 tsp. ground black pepper
1 garlic clove, minced
4 (6-oz.) pollock or other firm white fish fillets (I used haddock)


Combine all ingredients in a large zip-top plastic bag; seal and marinate in the refrigerator for 20 minutes.  Remove fish from the bag; discard marinade.

Prepare grill or broiler.

Place fish on a grill rack or broiler pan coated with cooking spray (or covered with parchment paper).  Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.

(I used the broiler.  An effortless and delicious fish preparation!  I spooned some of the marinade over the fish before broiling, so my fish was moist and juicy.)

Steamed Cod with Coconut Chutney

(recipe clipped from a newspaper, not sure which one)

6 garlic cloves, peeled
1-inch piece of ginger, peeled and roughly chopped
3 small fresh chilies, stemmed and seeded or 1 tsp. red chili flakes or to taste
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 cup shredded dried coconut
3 Tbsp. fresh lime juice
1 Tbsp. oil
salt
1 1/2 to 2 lbs. cod fillet

Prepare a steamer with at least 2 inches of water.

Put the garlic, ginger and chilies in a food processor and grind to a paste.  Add the cilantro, mint and coconut.  Press Pulse a few times until mixture is chopped but not pureed.  Stir in the lime juice, oil and salt.  Taste and adjust seasoning.

Season fish with salt; put it on a plate or in a shallow bowl on steamer rack.  Top with herb paste.  Cover and steam until fish is done, about 15 minutes, or until a thin-bladed knife meets little or no resistance.  Serve at once.

(A nice take on cod preparation.  The chutney seems weird and unnecessary, but really adds a unique flavor.  The steaming keeps the fish nice and moist.)