Nothing better than a fresh piece of cod
Got yer quota yet er wha? Looking through pictures on social media, it’s not hard to tell the summer recreational groundfish fishery is open for the season in Newfoundland and Labrador.
For a total of 39 days on Saturdays, Sundays and Mondays until Sept. 6, you can head out on the open water in hopes of catching your quota of 15 fish per boat.
People participate in the recreational groundfish fishery for all sorts of reasons.
For many, it’s about storing their fresh catch for winter by drying, salting and freezing. For others, it’s a weekend treat or an exciting first-time experience.
“Fishing’s not just a sport. It’s a way of life.” – Unknown
Which leads me to this week’s column.
There’s truly nothing better than a fresh piece of fish.
Not freshly frozen — I’m talking about a fresh feed right out of the water.
Our neighbour, Mike, gave us a bag of fillets and I’m using them for this recipe. Thanks, Mike!
How can you tell if your cod is fresh?
By no means am I an expert but I’ll share with you my tips.
I check the colour, smell and texture.
If it’s not an opaque white, smells fishy and feels slimy, it’s probably not fresh or a little off.
Freshly caught cod has a mild flavour with a tender and flaky texture.
It’s like butter in your mouth — when cooked right.
The last thing you want to do is over cook seafood.
You’ll end up turning the “butter in your mouth” to rubber in your mouth.
There are so many recipes for cod fish.
It’s an extremely adaptable and versatile fish.
Sort of like tofu in the sense that you can add your flavour of choice.
My latest go-to cod recipe is a simple one, served on a bed of greens. Sounds delightful, doesn’t it?
First, heat the pan. Once heated, add a dab of butter and a splash of olive oil to prevent the butter from burning.
Sprinkle salt and pepper on the cod fish.
Sear one side of the cod and then flip it over to cook on the other side.
Cover it with a lid and let it cook for about three to four minutes max depending on the thickness and size of the fillet.
“The man had no more romance in his soul than a codfish.” – Elizabeth Peters
Once the cod is done, set it aside on a plate and get ready to cook the greens.
I don’t know if you garden, but holy moly, what a crop of turnip greens I have this year.
I think I’m going to have to start blanching and freezing.
Oh, that’s a great idea for a column (note to self).
OK, back to cooking the greens.
In the same pan, add a little more olive oil and chop up some garlic.
I’m using garlic I roasted and froze for a column last week.
Look up, “Saving up that garlic goodness” if you’d like to read it.
It’s a great way to preserve your garlic for future use.
Oh my goodess — I’m having too many squirrel moments writing this column. Greens, Erin, cooking greens.
When the pan is ready, add the chopped garlic and heat for about a minute.
Then, add your turnip greens.
I like to chop mine up into smaller pieces first.
I don’t know about you but I find them to be stringy and easier to get caught in your throat if they’re not cut into smaller lengths.
I also like to add lemon zest to my greens to heighten the flavour.
I have a family that puts vinegar on all greens.
Once the greens are wilted down, it’s time to plate your delicious meal.
First, lay a heap of greens to the middle of your bowl.
Then, top it with a piece of cod and garnish with lemon juice and a sprinkle of lemon zest or lemon wedge for a bit of colour, as my mom would say. “Sorry I missed your call. I was on the other line.”
– Unknown
Fresh cod with greens is most definitely fit to eat and makes for a wonderful summer dish.
Happy fishing (and eating) foodie friends!