Dinner: Steamed Cod with Ginger-Garlic Mustard Greens

January 22, 2010

Last night called for an impromptu dinner party, so we went to one of our favorite recipes:  “Steamed Cod with Ginger-Garlic Mustard Greens.”  Quick, healthy, and easy (less than 15 minutes), the dish comes from a New York Times recipe, but it doesn’t appear to be online anymore.   The recipe originally calls for flounder, but all of Nashville didn’t seem to have any fresh flounder, so we used Trader Joe’s frozen cod. If fresh flounder was available, we would have preferred that. But alas:

-1 tbsp vegetable or peanut oil

-1 tsp toasted sesame seed oil (optional)

-3 garlic cloves, minced

-1 1-inch-thick slice peeled fresh ginger root, minced

-2 small bunches mustard greens, cleaned, stemmed and torn into bite-size pieces

-1 tbsp soy sauce (optional: for drizzling)

-One packet of Trader Joe’s frozen cod (must be defrosted according to packet instructions. Otherwise, the fish will become too soggy.)

-Kosher salt and freshly ground pepper.

1. Heat oil in a very large skillet (we used a large Le Creuset “French Oven”). Add garlic and ginger and saute until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tbsp water, and saute until greens start to wilt, 2 more minutes.

2. Spread greens out in pan. Season cod with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6-8 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

3. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. (If you forego the sesame oil, some crushed red pepper can add some spice.)

We served this dish with a wild rice blend. In addition, as I was picking up the mustard greens at Harris Teeter, I saw some beautiful, wild, not-yet-frozen shrimp from the East Coast (with head on) for $5.99/lb. So I bought a pound to supplement the fish, in case one Trader Joe’s packet of cod wasn’t enough for four people (I was right). I deheaded and peeled the shrimp, marinated them in Cajun spices, sauteed them in butter with garlic and chives, and served them with the main dish. Our second course was a green salad. All paired with the Lonely Cow (New Zealand) Sauvignon Blanc. Voila. The total time to cook this entire meal was about 30 minutes.


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