The truth: this wasn’t a huge hit in our home.
The hope: maybe you’ll love it.
What we liked: the curry (both of us); the yogurt sauce (me).
What we didn’t like: the texture of the cod and the cooking method (in oil).
It looks pretty good on the plate, really. If you don’t look at the mauve barley. I am not quite sure what happened, but it tasted fine.
It was just one of those times in the kitchen where you really wished you’d taken your husband up on his offer to go out for dinner. But noooo, you had a meal plan for the week! You’d bought the stuff, you wanted to use it! You fool! Always, always, take the dining out option!
The sauce was so good! The flavors were bright and citrusy at first taste, and then you got a hint of that mint and jalapeno. I think it would be a great marinade for chicken – grill the chicken and then stuff it into flour tortillas with shredded cabbage, carrots and radishes… Just dreaming about food, that’s all…
My favorite thing about the sauce wasn’t the flavor or the bright color, though. It was the fact that I was able to get the parsley and mint from my garden! I love not buying herbs, but harvesting them from my own backyard.
Curry-Seasoned Cod with Cool-Spicy Yogurt Sauce
recipe from Rachael Ray
Makes 4 servings
3 Tbsp. olive oil
4 cod fillets
4 tsp. curry powder (mild or hot)
4 slices peeled fresh ginger
2 garlic cloves, cracked out of skins
1/2 c. fresh cilantro leaves
1/4 c. fresh flat-leaf parsley leaves
1/4 c. fresh mint leaves
zest and juice of 2 limes
1 small jalapeno, seeded and coarsely chopped
1/2 c. plain yogurt (I used Greek)
Season cod with salt and pepper, then dust each fillet with 1 teaspoon of curry powder. In a large skillet, heat the olive oil, with the sliced ginger and the garlic, over medium heat to infuse the oil, about 2 minutes. Remove the garlic and ginger and raise the heat to medium-high. Add the fish and cook for about 3 minutes on each side, until firm and opaque.
While the fish cooks, combine the herbs, lime zest and juice, and jalapeno in a food processor. Pulse on and off until finely chopped. Scrape the ground herb mixture into a small serving bowl and stir in the yogurt.