Fish Fajitas aka Using What You’ve Got

Sometimes, towards the end of the week food supplies can start to dwindle in the fridge.

Remember the pan roasted cod I cooked up recently?  Well in the back of my mind I always knew I wanted to make fish tacos with the leftovers.  Although cod is a mild fish, it is fairly firm and would hold up well in the tacos.

However, when I finally went to make the tacos about a day later, I realized what I had in my fridge was best suited for a different mexican favorite – fajitas!

What I loved most about this dish (besides the ease & quick prep time, obviously) is the refreshing lemon flavor the cod gives these fajitas.  If you aren’t using leftover cod, I definitely encourage you to marinade the fish first in a similar lemon mixture, lightly pan roast it and then continue on with the rest of this recipe.

Fish Fajitas

3 ounces leftover Pan Roasted Cod, sliced into 1/2 inch strips

1/3 red bell pepper, sliced thinly

1/3 yellow onion, sliced thinly

1 small clove garlic, minced

1 tsp cumin

1 tsp cayenne

Pinch salt & pepper

Splash water (or stock or white wine)

Shredded cheddar cheese (or pepper jack, monterey etc)

Handful chopped spinach (optional)

Olive Oil

Whole wheat tortilla

In a skillet over medium high heat, warm the olive oil for about 1 minute.  Add in the onion and cook for about 2 minutes before adding the red pepper and garlic.  Sprinkle with a pinch of salt and pepper.  Cook for about 8 minutes and then add the cayenne and cumin.  Stir to combine before adding the water to deglaze the pan.  Add in the cod and cover with onion, pepper mixture. Cover the pan and cook 1-2 minutes until the fish is cooked through.

That’s it! You’re done!  All you need to do now is assemble your fajita and enjoy – oh and cover with hot sauce of course 😉

Pan Roasted Cod & Vegetables Over Pasta

Have you ever seen an ad for one of those health spa getaways?  You know, where you go off to some gorgeous ranch in the middle of nowhere and 22 hours of your day are spent exercising & the remaining two hours meditating.  And of course all they give you after all that exercise is some boring, albeit healthy, ‘spa food’.  Who has ever thought such a trip actually qualifies as a ‘getaway’.

Don’t get me wrong, I eat healthy, do yoga and for the most try to keep my mind zen-like.   But if I am going to pay for an expensive vacation, give me some darn cupcakes & comfort food!

That said, when cooking in my own kitchen for any of my regular weeknight meals, sometimes keeping it light really is what I strive for and in this case, a healthy & light dish is exactly what I got.

Heck, if they put this dish in the ad, maybe I’d think about going.

Maybe.
8 oz. Cod filet (or other light, white fish)*
1 tbsp olive oil
2 tsp lemon zest
1 clove garlic, minced
1 tsp marjoram (or oregano)
Salt
Pepper
Juice of 1 lemon
Splash of white wine (water or a little stock will do if there is no wine)
1/2 cup eggplant, cubed
Handful of green beans
1 cup penne pasta

Cook pasta according to directions.

In a bowl, place the cod and drizzle with 1 tbsp olive oil.  Add lemon zest, garlic, marjoram, pinch of salt and pepper.  Roll fish around so that it is fully coated.

Place 2 tsp olive oil in a skillet over medium low heat.  Once the olive oil is heated (about 1-2 minutes)  add the cod.  Cook 2 minutes and flip over.  Cook another 2 minutes before adding lemon juice and wine, scraping the bottom of the pan as it simmers.  Cook another minute before removing from the heat.

Season the green beans and eggplant lightly with salt and pepper.  Steam until the eggplant is tender and the green beans are still slightly crisp, about 10 -15 minutes (over low heat).

In the bottom of a bowl, place pasta, then vegetables and finally the fish on top.  Pour sauce over the dish.  Garnish with lemon zest and parsley.

* Serving in the photo is about 5oz.  I have special plans for the rest – stay tuned!