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| the salsa can be used on chicken as well. it's just that good! |
I love the
Food Network. I spend most Saturday mornings watching and being inspired while I iron and take care of simple home tasks. One Saturday, I started to drool when I saw Pat and Gina Neely doing something completely out of character for these two pork lovers. They made a lighter seafood dish. There is no bacon or BBQ sauce, which for a Neely dish is sayin' something. It does however have this absolutely divine roasted red tomato salsa that takes it to the next level. It is so tasty! I even doubled the recipe and used it again the next day as part of our omelets for breakfast. It was even better the next day. So yummy and quite simple to prepare. So give it a try.
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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Tuesday's Tasty Tidbits, Nap Time Creations, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, What's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green, Recipe's I Want to Try @ At Home with Haley, The Lady Behind the Curtain, Full Plate @ Miz Helen's Country Cottage, Friday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
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Cod with Roasted Tomato Salsa
Recipe courtesy The Neelys
Ingredients:
6 plum tomatoes, sliced into quarter wedges
1/2 red onion, sliced into quarters
Olive oil
Kosher salt and freshly ground pepper
7 cloves garlic
1 jalapeno, sliced in half and seeds removed
3 tablespoons chopped fresh cilantro
Juice of 1 lime
4 (5-ounce) center-cut cod filets, skinned
Directions:
Preheat the oven to 450 degrees F.
Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa
Labels: In the Kitchen
