~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, April 9, 2009

Potato wrapped Cod

Potato wrapped Cod... I came upon this recipe one day while watching Iron Chef America. I decided to duplicate it with a twist (my way). I guess I really liked the idea of making something quite different with the fish.

In order to achieve really thin slices of potato that are pliable, you have to use a mandoline slicer. Well, I don't have one of those. And, I guess you could probably use a food processor with the proper blade attachment. But, since I wasn't going to be making too many of them, I decided that my peeler would work just as well. It worked. Though I didn't get perfect round slices, I managed to get them very thin.

Since you overlap the potato slices around the fish, the imperfections of the peeler sliced potato disappear. Just make sure you hold the potato with a dish towel, when you are slicing them, as you don't want the potato to slide from your hand and result in cut fingers. But, if you have a mandoline slicer, use that instead. Hope you enjoy...

You will need: you can play around with the seasoning...and adjust to preference

2 fish fillets (4-6 oz each),firm like cod, halibut,mahi-mahi
1 small potato
1 garlic clove, minced
2 tsp onion powder
2 tsps dill
3 TBS olive oil, divided
salt/pepper to taste

1. Pat fish dry and cut into thick strips.
2. Sprinkle salt, pepper, garlic, onion powder, and dill. Drizzle 1 Tbs olive oil over fish and rub so that every part of the fish is coated well.
3. Marinate for about 1 hr.
4. Cut potato slices thinly.
5. Wrap thin slices of potatoes around the fish strip, overlapping potato slices.
6. In a skillet, add rest of the oil...2 Tbs. and heat on med/high.
7. Fry the fish strips , being careful as you turn them...you want to keep the potato slices on the fish. It might help to use a pair of tongs to turn them.
8. Fry till golden brown and the fish is cooked. Serve with some sauteed cherry tomatoes, or whatever you like:).

No comments: