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)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 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