There have only been a couple of opportunities for that this month, but we have made the most of every minute.
BACON WRAPPED COD WITH FRUIT CHUTNEY
8 slices of center cut bacon (I used turkey bacon)
4 cod fillets (skinless, about 1/2 inch thick)
salt and freshly ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh cranberries
1 teaspoon fresh thyme leaves
Place bacon on a microwave safe plate, and cook in microwave about 1 1/2 minutes.
Rinse salmon, pat dry, lightly sprinkle with salt and pepper. Wrap bacon around each salmon fillet. Heat oil in a skillet over medium-high heat. Cook fish, for 3 to 4 minutes per side, or until bacon is crisp and fish flakes easily with a fork.
For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through, Serve cod with chutney and thyme.
Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine
CRISPY COD WITH DIJON, BASIL AND TARRAGON
1 egg yolk
1 tablespoon dijon mustard
1/2 lime, juiced
salt and pepper
1/4 cup grapeseed oil
3 tablespoons chopped fresh basil
1 teaspoon dried tarragon
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
zest of 1 lime
1 pound green beans, trimmed
1/2 pound cremini mushrooms, quartered
2 shallots, peeled and halved
2 green peppers, sliced
4 pieces cod, seasoned with salt and pepper
Heat oven to 450F.
In a bowl, whisk the egg yolk, mustard and lime juice, season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayonnaise. Stir in the basil and tarragon. In another bowl, mix the panko, cheese and lime zest.
On a rimmed baking sheet, scatter the green beans, mushrooms, shallots and green peppers. Drizzle with olive oil, season with salt and pepper.
Slather the mayonnaise on the seasoned fish and coat with the panko mixture. Arrange the fish on the vegetables. Roast until cooked through, about 15 to 20 minutes.
Recipe adapted from Everyday Meals with Rachael Ray, October 2012