New Year Resolutions and Mango Coconut Cod

I've never been one to make new year resolutions. I like to think that through the year I adapt, change and grow as needed. (I like to kid myself like that)


But this year I have made a few promises to myself. I'll just mention one here. In 2012 I want to live a healthier, happier life. I think the two go hand in hand. By healthier I mean I want to find a way out of sadness and into happiness. I'm not sure exactly how to do this but I do know that happy is better than sad and sad is not healthy. I found this quote (on where else, the internet) and I have taped it to my bathroom mirror so that I can read it everyday:

“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.” -C.S. Lewis


This year I am going to try to let go of the sadness and embrace the wonderful, happy memories of the past and the promise of the future. 


How about you? Any New Year's Resolutions?


I was in the mood yesterday to create something. Something healthy. Something delicious. My local fish monger had some beautiful looking cod on display yesterday. He told me it just came in so I had him wrap up a half pound.


I stopped by my local supermarket on the way home to pick up some staples and noticed some perfectly ripe mangoes in the produce aisle. In the cart they went. 


Sometimes the universe supplies us with just what we need to create something wonderful... fresh cod, ripe mangoes. This is what I came up with.




Pan Seared Mango-Coconut Cod (serves 2)


1/2 pound fresh cod fillet
1 ripe mango, peeled and sliced
1 tablespoon grated sweetened coconut
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste


Preheat oven to 425 degrees F.


Wash and pat dry the cod. Remove any small bones using a needle nose plier (yes, I keep a clean needle nose plier in my kitchen drawer just for this purpose, deboning fish)


Sprinkle cod with salt and pepper.


Melt butter with oil in a large oven proof skillet.


When butter is melted and sizzling hot add a few slices of the mango and gently saute. Add the cod pieces top side down. Saute on medium high for 2 to 3 minutes or until the fish is halfway cooked. 


Flip the fish and spoon the softened mango over the top. Sprinkle with one tablespoon coconut and place in the oven to finish cooking (about 5 minutes).


I served the cod with steamed carrots glazed with honey, the rest of the fresh mango slices and tri-colored couscous. All of which made me very happy.

Mangoes are ripe when they yield to gentle pressure. Store them on your counter or windowsill, not the fridge.

Aren't mangoes beautiful? 

Pan searing the cod with the mango slices. The mangoes will soften and make their own sauce.

Finishing the cod in the oven will ensure a moist, perfectly cooked fish. 

The mango and coconut would also taste great on chicken or shrimp.




Bon Appetite and Happy New Year everyone. 

Back to New Jersey and Fish & Chips

I'm back in New Jersey after five days in Pennsylvania (future blogs on THAT). My dad is recovering from his surgery and is home and resting. (more about THAT in future blogs and the sorry state of health care in this country).

But for now, no ranting. Whenever I have been out of town one of the first things one of the middles or kidadults or the best husband in the world will ask me when I get home is for a specific food. I guess they miss my cooking and hopefully, a little bit of just me. 

The red-headed Middle asked me for Fish & Chips. Here is the recipe and a few tips for really great, crispy, non-greasy fish. 

Fish & Chips (American Style) - that's my apology for my across the pond friends, where Fish & Chips is a national past-time. (feeds 4-6 people easily)

2 pounds Cod

1 bag frozen "steak" cut fries

1 1/4 cup rice flour, divided

1 tablespoon kosher salt

6 grinds of fresh black pepper

1 tablespoon baking powder

1 egg

1 12 ounce can club soda

Vegetable or Canola oil for frying

2 brown paper bags

Preheat your oven to 400 degrees F.

Take your fish out of the fridge 30 minutes before cooking. Cut into 4 inch pieces. Dry thoroughly. Shake the fish in 1/4 cup rice flour. Meanwhile:

Begin heating the oil (about 3 inches deep) in a big kettle. Oil should be 350 degrees.

Mix 1 cup rice flour with salt, pepper and baking powder. Beat egg slightly. Add to rice flour mixture and add club soda to make a thick batter. (start with 3/4 can and adjust as needed).

Take rice flour coated fish and dip into batter, place into hot oil and fry for about 10 minutes or until crisp and golden. Transfer to brown paper bag lined cookie sheet with a cooling rack placed on it. This will insure that the fish drains properly AND stays crisp. See cooks notes below. 

Place in oven to keep hot.

Add fries to same oil and fry until golden. Drain fries on brown paper bags. 

Serve fish and fries with cole slaw on the side. Lemon wedges, malt vinegar (for drizzling on fish) and store bought tartar sauce. 

A Cook's Notes: use brown paper bags to drain grease from fish. Paper towels absorb oil, and your fish will sit on grease soaked towels and become soggy. Placing the fish on a rack with brown paper bags on the bottom will insure crisp, grease free fish. 

If you don't have or can't find rice flour, use all purpose flour, sifted.