infraredherring.com » Celebrating summer with a light dinner

Summer Dinner
Pan-seared Cod with Lemon Potatoes and Corn Salsa

The best thing about summer is the way it makes me feel all happy and bright and sunny, just by virtue of it not being freezing out. The downside, of course, is that summer is also the busiest time at work, so I don’t often get out early enough on a weekday to enjoy the loveliness outside.

I made a conscious decision to leave work at a reasonable hour today, so I could come home, cook a nice summery dinner for Adan and myself, and just hang out and enjoy being together. I wanted something light and delicious and healthy (second best thing about summer - I want to eat healthy food) and settled on simply prepared fish with a delicious corn salsa and lemony potatoes. Yummy and easy - from putting the pot of water on the stove to sitting down to dinner took me about 45 minutes.

All three recipes below are adapted from bills open kitchen by Australian chef Bill Granger. I own all three of his cookbooks, and the man has a wonderfully light touch with fresh ingredients. Very Californian cuisine, even though he’s halfway around the world. He also has a talent for breakfast food, and there are a number of really excellent breakfast recipes in his cookbooks.

Pan-seared Cod with Cumin and Paprika
Serves four

4 fillets (5-7 oz.) cod
1 teaspoon paprika
1 teaspoon cumin
1/2 tablespoon olive oil
salt and pepper

1. Lightly oil the fillets with olive oil on both sides. Season cod fillets with salt, pepper, paprika, and cumin. Rub the spices and salt into the fillets gently.

2. Heat 1/2 tablespoon of olive oil in a nonstick skillet until shimmery. Lay the cod fillets in the pan and cook for about 2 minutes. Gently turn the fillets with a large spatula (try not to let them fall apart), and cook for another 3 minutes or until fillets are just done and flake easily.

Lemon Potatoes
Serves four

1 1/2 lb. red new potatoes
1/4 cup freshly squeezed lemon juice
1 tablespoon olive oil
1 teaspoon sumac berries (optional)
salt and pepper
1/4 cup scallions, thinly sliced

1. Boil potatoes until tender. While potatoes are boiling, combine lemon juice, olive oil, sumac berries (if using), salt, and pepper in a small bowl. Drain and slice the potatoes in half. While potatoes are still hot, add about half the dressing and toss to combine.

2. Let potatoes cool for a bit, then add the scallions, the rest of the dressing, and mix thoroughly. Adjust seasoning to taste.

Corn and Cherry Tomato Salsa
Serves four

Kernels cut from 2 ears of fresh corn
1 pint cherry or grape tomatoes, sliced in half
Juice from 1 lime
1 jalapeno pepper, seeded and finely diced
1 small red onion, finely diced
1/4 cup cilantro, minced
salt and pepper

1. Spray olive oil or Pam into a nonstick pan. Cook the corn kernels over medium heat for 2 or 3 minutes. Transfer to a bowl, then add the tomatoes, jalapeno pepper, diced onion, cilantro, and lime juice. Mix thoroughly, and season to taste.

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Maggie says:

June 4th, 2007 at 9:05 pm

Zomg! That looks delicious! I’m totally making that tomorrow.

Sam says:

June 4th, 2007 at 9:53 pm

Maggie! This entire dinner was 7 points! 3 points for the fish, 3 points for the potatoes, and 1 point for the delicious corn salsa!

Ample Sanity says:

June 5th, 2007 at 11:02 am

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