Spicy Fish Sandwiches

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I’m ready to start a collection.

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Apparently, worldly humans have a “thing” they collect. It might be coffee mugs or coins, a specific animal figurine perhaps.

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If I’m going to do it, I really want to do it right, ya know? Like, I tried the elephant figurine thing for a while, but I forgot why I started & that makes for a mega-lame collection story. I could do Titanic memorabilia but that’s so obvious. I really want to wow people with this.

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I was antiquing yesterday and was just inspired. One man had thousands and thousands of unused postcards. Each postcard was individually wrapped in cellophane and then filed in order of subject. I love filing systems! Another man had a killer stamp collection. You simply don’t know how often you might need a “fabulous” stamp. My favorite, though, was a collection of antique tiaras. Can you even imagine the damage I could have done as a child if my grandmother had a tiara collection? My school pictures would have been epic.

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I do, however, have about 18 NOW CD’s that might lay the groundwork for a serious compact disc collection….

 

 

Time: 1 hour (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 pound of cod, cut into sandwich sizes
  • 1/2 head of red cabbage
  • 1 tbsp. of distilled white vinegar
  • 1 tbsp. of olive oil
  • 1 cup of panko breadcrumbs
  • 1 tsp. of parsley flakes
  • 1 tsp. of garlic powder
  • 1 tsp. of lemon pepper
  • 1/4 cup of mayonnaise
  • 2-3 tbsp. of sriracha
  • S+P, to taste
  • Whole wheat buns
  • Cooking spray

How to:

  • Preheat oven to 425 degrees
  • Meanwhile, combine panko + parsley + garlic powder + lemon pepper + S+P in a bowl
  • Dredge cod in the panko + arrange on a lined baking sheet
  • Spray with cooking spray + bake for 20-25 minutes or until crispy + flaky
  • Meanwhile, combine cabbage + vinegar + olive oil in a bowl, set aside
  • In another bowl, combine + mayonnaise + sriracha
  • Toast buns when fish are almost done
  • To assemble, spread some sriracha mayo on a bun + lay a piece of fish down + top with slaw + other bun
  • Serve hot
  • Pretend you are in an eating competition + time yourself to see how fast you can get all of these into your puny stomach

Fish en Papillote

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Did anyone else eat pure garbage this entire holiday season??? Just me? Oh.

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I just feel like an absolute roley poley. I know I probably didn’t gain 27 pounds in the last two weeks, but it certainly feels like I got a little extra junk in all of my compartments.

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I’m going to the gym at least 5 times this week. This is not to confuse me, however, with the resolution folks you’ll be seeing at your local workout center.

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My 2016 exercise regimen is NOT a resolution, guys. It’s a promise. I, Rachel, solemnly swear to devote myself to having the most fleekin’ bod on the block. Because, as we all know, personalities fade, but looks are forever.

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As you can see, I’m dreaming really big in the new year.

 

 

Time: 1 hour (prep + cooking) | Serves: 3

Ingredients:

  • 1 lb. of fresh cod
  • 1 onion, sliced thin
  • 1 fennel bulb, sliced thin
  • 4-5 small red & yellow potatoes, peeled + cut in thin chunks
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tbsp. of parsley
  • 3 tbsp. of dry white wine
  • 3 pads of butter
  • 1 tsp. of lemon pepper
  • S+P, to taste
  • Parchment Pepper

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine onion + fennel + potatoes + garlic + olive oil + S+P, set aside
  • Cut fish in 3 equal pieces + pat dry with a paper towel
  • Sprinkle each side with S+P + some lemon pepper
  • Lay out 3 pieces of parchment paper
  • Scoop some of the veggies onto the center of each parchment paper
  • Top with fish + some lemon juice + 1 tbsp. of white wine + 1 pad of butter + some parsley
  • Wrap up packets + place seam side down on a baking sheet
  • Bake for 25 minutes
  • Open up packets onto plates + carefully fork the contents of the packet onto the plate
  • Serve hot
  • Once finished, have a friend wrap you up in your parchment paper packet so you can slurp the remaining juices

 

Cod Piccata

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K so I’m not going total vegetarian.

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Apparently there is this thing you need called protein??? Idk but I don’t get enough of it according to my “medical physicians” so I am keeping fish in my diet.

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This pleases my carnivorous husband to no end because he likes to complain when we he goes more than two dinners without an animal on his plate.

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Like, I’m not even allowed to take a stand for something. Maybe I don’t NEED protein. I’m a relatively small human. I have little to no muscle mass. Perhaps I’m fine without it. I’ve been trying to tell people for years that my particular body runs best on an all-carb diet. Bagels? Now THAT is fuel.

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I’m lying – I’m still eating fish because they are the tastiest of the animals & imagining a world without fish tacos was really bleak.

 

 

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 lb. of wild cod
  • 1 cup of almond meal
  • 1/2 cup of olive oil
  • 3 cups of vegetable stock
  • 1 lemon
  • 3 tbsp. of capers
  • 1 tbsp. of parsley, chopped
  • S+P, to taste

How to:

  • In a bowl, combine almond meal + S+P
  • Pat fish dry with a paper towel + dredge in almond meal, coating well
  • Heat 1/2 the oil in a skillet over medium heat
  • Add fish in batches, cooking for 3-4 minutes on each side
  • Add more oil between batches if need be
  • Turn down the heat + deglaze pan with stock (stand back!)
  • Scrape any brown bits up and add lemon juice + lemon halves + capers, letting cook for 2-3 minutes
  • Add fish back in to reheat
  • Serve hot with fresh parsley + more sauce drizzle over
  • Pour remaining sauce on body