Pan grilled cod two ways. Simple. Delicious. Healthy.

We adore fresh cod here at Rancho Maven. It’s not unusual to have it at least once a week, and I’ve been seeing nice fresh whole and filleted cod of all sorts in the fishmongers counter at the local Whole Foods. I bought a whole Rock Cod the other day that was wonderful in a seafood based stew and I’ll be back after some yummy Ling Cod that I noticed.

Cod is so wonderful since you can cook it so many different ways. I love it as part of a boullabaise, a stew like cioppino or a gumbo … or grilled over a smokey fire outdoors, or grilled in my speed oven. I’m going to try this pan grilling technique soon.

The preserved lemon used in these recipes is a very unique flavor that you can’t really substitute for. Whole Foods in Reno has gorgeous preserved lemons in their olive bar. I usually pick up 2-3 and keep them in the refrigerator since they will last at least a month.

I like to serve fish like this with some sauteed greens like swiss chard and a few boiled Yukon gold potatoes or some brown rice.

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Saving money by buying whole fish

Today I rode my bike up to Whole Foods to grab a few things for dinner. I was on a mission for some fresh squid to add to the andouille sausage and shrimp for the gumbo. As I walked into the fishmonger there, I spied some dandy looking whole Rock Cod. I was sorely tempted, especially since the price was a mere $3.99 a pound.

That’s right. $3.99.

For those occasions when you have just a little more time, consider buying the whole fresh fish. You get so much more for your money. You can take the skin and carcass for the broth base on a seafood stew or gumbo that will be better than anything you can empty out of a can or jar. And then you’re left with nice meaty fillets cut just the way you want them.

Even if you’re not going to use it all right away, freeze the extra!

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