These dishes make up very quickly, so it’s an easy dinner for a week night.
Chili-lime Cod Fillets is described as being zesty and vibrant. I must say I agree with this description. It is a combination of several spices used as a rub to coat the fish fillets.
Whole Foods sells a package of 6 frozen cod fillets that come individually wrapped. Cod is just about my favorite fish because of its mild flavor and does not taste fishy at all to me.
The rub is a mixture of several different spices. The way it works is you douse the cod with a little olive oil and then rub the spices on the top and bottom. They are baked at 450° for about 10 minutes. I watched them very carefully because it’s important not to overcook them.
For 6 cod fillets I used 6 limes zest and juice, 3 tablespoons butter, and 3 tablespoons olive oil cooked in a sauce pan just until the butter melts. I poured it into a measuring cup and set it on the table for people to help themselves. Yum. The combination of chili and lime is always a winner in my opinion.
I’ve made the orzo broccoli before. It has been a hit every time. Start by browning the garlic and chili flakes in a little olive oil for about 30 seconds. Don’t burn it. Quickly add the orzo. Once it’s browned add 2 cups of broth, any kind you like. When it comes to a simmer add the broccoli. It only takes a few minutes for the broth to be absorbed by the orzo and the broccoli to be tender, but not too tender. The last thing is to add ½ cup heavy cream and ½ cup parmesan cheese which is what makes it creamy. It really is a type of comfort food.
I had some Medjool dates in the fridge I wanted to use. Just a few left over from a pervious dinner. So I did some research and found this recipe for celery salad with green apple vinaigrette that calls for dates. Also almonds and parmesan cheese. It’s interesting because the apple is chopped up very finely and added to the dressing, not to the celery and other ingredients in the salad bowl. I don’t remember what kind of apple I used, it says to use a Granny Smith but I used whatever kind I had on hand, probably a Honey Crisp.
This whole dinner was a hit. Very quick to prepare and wonderful flavors and textures. It was just Michelle, John and I at the table because Apollo informed us at the last minute when we were ready to sit down that he had a meeting with his swim coach. So he ate later. Oh well. Good thing we enjoy each other’s company. It’s not the same when there are no kids present. Takes some getting used to.