Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette

seared cod

It's been been "triple H" weather in Boston lately - hazy, hot & humid.  We've fired up our "decentralized" air-conditioning here at chez Semi-Sweet, but the kitchen gets short-shrift, for sure.  It's pretty decent in here until you start working hard (read: lugging laundry, or, unfortunately, cooking).  But a family can only subsist on hard-cooked eggs and salad for so many days, and I was inspired by more Picadilly Farm CSA loot I picked up on Wednesday.

This meal is a 30 minute nutritional powerhouse - especially if you serve it with brown rice (I will confess, we ate it with white).  But here's the kicker - it's also super-delicious and it won't heat up your digs too much. 

You'll have leftover vinaigrette.  I think it'd be a great Asian salad dressing, drizzle for a wrap with lots of veggies and shredded rotisserie chicken, or perhaps a raw cabbage slaw with cilantro.  If you do make this, let us know how you're using your leftover dressing, will you?

Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette (adapted from Gourmet)

For the vinaigrette
 
 2 T. rice wine vinegar
3 T. water
2 T. miso (any type will do)
1 T. sugar
1 T. mirin (Japanese sweet rice wine)
2 T. minced ginger
2 T. well-stirred tahini
3 T. canola oil
Combine all ingredients in a glass jar with a lid (or a blender) and shake/blend until well combined.  Set aside.
 
For fish, etc.
3/4 lb. skinless cod fillet
5 oz. spinach
a couple of handfuls of sugar snap peas
1.5 c. cooked rice
flour
Kosher salt & freshly ground pepper to taste
2 T. canola oil

 

Rinse the snap peas and trim the ends.  Wash the spinach well and spin dry.  Set a steamer basket in a large skillet with about 2 inches of water in the bottom, add the peas and cover.  Steam until crisp-tender, about 5 minutes.  Remove and set aside.  Add the spinach and steam, covered, for 2+ minutes, until wilted.  Remove and set aside (I put the spinach and peas in a bowl and covered them w/aluminum foil to keep them warm).

Salt and pepper the fillet and dredge in a bit of flour. Heat the oil in a heavy frying pan over medium-high heat.  Add the fish and cook until it flakes easily, about 5 minutes each side. 

Divide the rice between two plates.  Top first with spinach, then add the snowpeas.  Place 1/2 of the fish atop each mound, and drizzle with a few tablespoons of vinaigrette .  Serve immediately.

Serves 2, the fish and veggies can easily be scaled up and you'll have plenty of dressing for 4-6 servings.