Breezes are coming up from the Southeast today.
Sometimes it might seem a little gusty on the sand but our temps are back upto normal & comfortable now. Red flags are flying from the Lif Guard towers, still the ocean is very friendly inside the reef. The waves may push north towards Ft. Lauderdale a little but they are very easy to deal with. You can enjoy a fun beach day while your fish is marinating in the refrigerator.
MARINATED COD FILLET – Steamed vegetables
Marinade Ingredients
Ground Ginger – 2 TBL
Ground Garlic – 2 TBL
Kikkoman, Japanese Soy Sauce – 1 TBL
Olive oil – 3 TBL
Lemon juice – 1 lemon
Dry Vermouth – 4 oz
Chili Stuff Chili Mix – 1 tsp
Whisk everything together in a glass or ceramic dish.
Cod fillet – 1 lb – cut into 2 pieces
Place fish into marinade and then into a refrigerator for at least an hour.
Keep covered, but turn fish occasionally so it gets plenty of marinade.
In the meantime make a chilled salad with:
½ can of garbanzo beans – ½ cucumber, peeled & diced
½ zucchini, peeled and diced – a handful of parsley, chopped fine
a couple of TBL of olive oil and a TBL of Lemon juice.
Mix everything together and chill in refrigerator.
Heat an oven to 400 degrees. Place cod in a pan with a little olive oil. Bake about 6 minute on one side and turn over for another 6 on the other side. Spoon on marinade after about each 3 minutes.
While fish is baking steam a mixture of vegetables: cauliflower, carrots, Italian green beans, & zucchini, all chopped.
Place the baked cod on a plat and spoon on some marinade. Add a good scoop of chilled salad and a scoop of steamed vegetables. Squeeze a little lemon juice over each serving of steamed vegetables.
Marinade Ingredients
Ground Ginger – 2 TBL
Ground Garlic – 2 TBL
Kikkoman, Japanese Soy Sauce – 1 TBL
Olive oil – 3 TBL
Lemon juice – 1 lemon
Dry Vermouth – 4 oz
Chili Stuff Chili Mix – 1 tsp
Whisk everything together in a glass or ceramic dish.
Cod fillet – 1 lb – cut into 2 pieces
Place fish into marinade and then into a refrigerator for at least an hour.
Keep covered, but turn fish occasionally so it gets plenty of marinade.
In the meantime make a chilled salad with:
½ can of garbanzo beans – ½ cucumber, peeled & diced
½ zucchini, peeled and diced – a handful of parsley, chopped fine
a couple of TBL of olive oil and a TBL of Lemon juice.
Mix everything together and chill in refrigerator.
Heat an oven to 400 degrees. Place cod in a pan with a little olive oil. Bake about 6 minute on one side and turn over for another 6 on the other side. Spoon on marinade after about each 3 minutes.
While fish is baking steam a mixture of vegetables: cauliflower, carrots, Italian green beans, & zucchini, all chopped.
Place the baked cod on a plat and spoon on some marinade. Add a good scoop of chilled salad and a scoop of steamed vegetables. Squeeze a little lemon juice over each serving of steamed vegetables.
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