August 26, 2009 • Ariel and Whitney
Pan Seared Cod with Sauteed Summer Veggies
As you all know, Whitney took a cooking class at the French Culinary Institute this summer. Every Saturday she would spend the entire day on her feet, learning how to braise, saute, pan sear, and other things awesome and francais. Not only did she make delicious food, but she usually brought it home for me to try! One Saturday evening, Whit came home with pan seared monkfish and sauteed vegetables. The fish was white and flakey and the veggies were buttery and tender. Everything was mouth watering. So when I was ambling around whole foods last night, looking for something to make for dinner, I immediately thought of this delicious meal and decided give it a go.
This forkful is in honor of the author of One Perfect Bite. Mary, this one’s for you! It really was a delicious mouthful of tender and flakey cod with a juicy tomato and soft summer squash. The flavors of the dish went really well together and I devoured it all! I especially enjoyed the sweet oniony flavor from the shallots. They are a little bit more delicate and sweet than typical onions and don’t make my eyes tear as much when I chop them. Fish and vegetables is a great summer dish. It’s light and fluffy but at the same time very filling. Every vegetable has its own unique flavor and adds so much to the dish without adding preservatives, trans-fats, or hydrogenated crap. For that, we all must be very thankful. Thanks to Whit for teaching me over AIM how to pan sear!
Hope you all give this creation a try!
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