Wednesday, July 29, 2015

Moroccan Style Cod with Olives, Lemon and Cauliflower

So, this title either made you salivate or wince. I have found that most people are not really luke- warm about olives OR cauliflower--they're either fans or not. If both make you happy, then read on:

This dish is super good! It's a Bon Appetit recipe that I found because I was searching around for something to do with both cod and cauliflower. I tweaked the recipe a bit in cooking procedure and ingredients mainly because I didn't have exactly what the original recipe included. This dish is unusual. It is a bit quirky and the kind of dish that a certain kind of restaurant might feature. I would be a fan and order it over and over. However, I really like tart, savory fare but that does not appeal to all palates. I served this on a bed of basmati brown rice.
  • 5 cups cauliflower florets
  • 6 garlic cloves, minced, divided
  • 1 teaspoon turmeric, divide
  • 1 teaspoon ground cumin, divided
  • 1/3 cup white wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons thym
  • 20 large pimiento-stuffed green olives from jar, halved, plus 1 tablespoon brine
  • 1 pound cod fillets
  • 1/2 teaspoon paprika
  • 3 tablespoons fresh lemon juice
  • 1 cup mixed chopped olives
  • 3 tablespoons chopped fresh cilantro


    • Place cod on plate. Sprinkle remaining 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon paprika over fish. Sprinkle 2 minced garlic cloves over; drizzle with 2 tablespoons oil. Rub into fish on both sides. Cover and chill 1 hour.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin; sauté until cauliflower is crisp-tender and beginning to brown, stirring and adding about 1/2 cup water to keep garlic  from browning too quickly, 4 minutes longer. Add vinegar, sugar, thyme, and 2 minced garlic cloves. Reduce heat to medium-low and add some more water simmer until most of vinegar is absorbed, about 4 or 5 more minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. Season with salt and pepper.
  • Re-heat same skillet over medium-high heat. Add fish to skillet and cook until just opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. Add lemon juice and mixed olives to skillet and stir 10 seconds; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.

1 comment:

  1. Looks good but also like a lot of 'cooking'! Oh I am suppose to learn to cook!