Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, January 4, 2012

Alaskan Wild Cod with Leeks, Capers and Kalamata Olives

This past week in between Christmas and New Year's, i tried to make a few healthy meals, so i would at least fit into my New Year's outfit (I didn't-LOL), but at least i tried to eat lighter.
But of course even when i think light, i make enough to feed an army and end up eating most of it, entirely my fault for being such a foodie and loving food so much!
So, this particular day I went to the store to get Tuna, they only had 2 steaks and i needed more, so i picked up 2 Swordfish Steaks and 5 Alaskan Wild Cod, for the 3 of us and my sisters... I was making the tuna encrusted with sesame and peppercorns and didn't have any sesame, made with poppy seeds and pan fried it and it was really good. The Swordfish was marinated in olive oil, lemon juice and fresh thyme and grilled to a medium temperature. And the cod, being a fish without much taste, needed some love added to it. Looked in my fridge and decided on leeks and capers, olives came later for color and extra flavor of course.

5 Alaskan Wild Cod Fillets
3 tablespoons olive oil
3 leeks, white and light green parts only, sliced
1/4 cup capers
1/2 cup dry white wine
15 kalamata olives, pitted and halved
salt and pepper to taste
1 lemon, juiced

In a large frying pan with a lid, heat olive oil. Add leeks and cook on medium-low until cooked thru, about 15 minutes. Sprinkle salt and pepper all over fillets.
Move leeks to the sides of the frying pan and place fillets on middle, turn temperature up to medium-high and fry fillets for 1 minute, turn them and move leeks to the top of fillets. Add capers, wine, lemon juice and olives. Cover and cook for 10 minutes on low. Serve hot on top of white rice.