eWellness Center

Recipes

Beggars Can't Be Choosers Fish 

By Carol Donnelly

I admit it! I’m a seafood snob. I only eat fresh fish, and I’m very particular. Under normal circumstances, I wouldn’t mind traveling over a half hour to get to a reputable fish monger, but we’re not living under normal circumstances these days. So, I’ve stuck with lean proteins, like chicken breast, but in the past week, animal proteins have become the new toilet paper. The meat cases have been wiped clean. 

Now what? 

The adage I heard my mother say to me a million times in my youth, “beggars can’t be choosers” comes to mind as I passed the frozen cod. The other thing that comes to mind is a recipe I like to make with fresh white fish at the end of summer when tomatoes and corn are their sweetest and tastiest. Much to my surprise, substituting frozen ingredients for fresh yielded a tasty and healthy dish. 

Our world has been turned upside down, and we need to think differently, creatively and positively to make it through and to eat well. 

Yield: 4 servings 

Ingredients: 

4 four ounce filets of cod or other white fish, approximately 1” thick 

1 clove of garlic, smashed 

1 Tablespoon of extra virgin olive oil 

The juice of half of lemon 

3 cups frozen or drained canned corn  

2 Tablespoons of fresh tender stalked herb (I used parsley and chives) 

1 Tablespoon of butter 

Salt & Pepper 

Tomato Relish 

2 plum tomatoes, seeded and diced 

¼ cup chopped onion 

1 Tablespoon of fresh basil, chopped or 1 teaspoon dried basil 

Directions 

1. Pat fish dry with paper towel and season with salt and pepper on both sides and set aside. 

2. Melt butter in large skillet over medium heat. Add corn and season with salt and pepper. Sauté corn until heated through, then add the tender herbs and stir until combined. 

3. While corn is cooking, make tomato relish. In a small bowl, combine chopped tomatoes, onion, and basil. Season with salt and pepper to taste and set aside. 

4. Divide corn between four plates and keep warm.  

5. Return skillet to heat and add olive oil and smashed garlic clove. When oil is hot, add fish to the skillet. Make sure not to overcrowd the pan. Cook for 2-1/2 to 3 minutes per side or until just cooked through. Squeeze lemon juice over fish right before removing filets from the skillet. 

6. Place a piece of fish on top of the bed of corn on each plate, and top with the tomato relish.