scallion ginger marinaded cod

Every Thursday for the last four weeks, I've pulled out two pork chops for Friday's dinner for the Boyfriend and myself.

Every Friday, I remember it's Lent (I'm such a good Jew Girlfriend) and scramble to pick up seafood, instead.

Every Saturday, we have pork chops. Go figure.

This is super easy (isn't it always?) and pretty quick. If you need dinner on the table in under 30 minutes, this works! Look at me, I'm the next Rachel Ray, or something. You could also marinate the fish overnight (which I'd actually recommend), which means EVEN LESS TIME! My gosh.

Scallion Ginger Marinaded Cod (serves 2)

2 cod fillets, 6-8oz each

2 large cloves garlic, minced

1" ginger, peeled and grated

1/3 cup soy sauce

1 tablespoon sesame oil

1/4 cup canola oil

3 tablespoons scallions, chopped

1 teaspoon Worcestershire sauce

Whisk together all ingredients except the fish in a bowl large enough to hold the fish. Place fish in the bowl and let it sit for at least 20 minutes, the longer the better! While the fish is marinating, preheat the oven to 375. Place fish in a baking dish and pour marinade over top, and bake for 15-20 minutes depending on the thickness of the fish. The cod should be tender and flaky. If you're serving roasted veggies on the side, drizzle the extra marinade from the pan over them! I promise, it's good (we used cabbage).

It's Recipe Madness! Check out these blogs for more daily food updates all this month!
The Cheesefries Stand Alone
Food Feminism Life
Life's Little Epiphanies

fish tacos with sesame ginger mango salsa

When at the Beach House, it's pretty much a must that you eat seafood. Or at least, that's how it is in my family.

We normally don't arrive early enough on Friday to make a proper dinner, but we got lucky this time. By the time I got to the house my parents had already been to the store, and picked up the goods. My dad had picked out a few different items, hoping they would go together, and he was definitely right.

These aren't your typical Latin tacos. With mangoes and ginger sesame dressing available, there was just no way around an awesome Asian-twisted salsa. Am I right?

These were light, sweet, and just a little tangy (only as much as a ripe mango can deliver). The perfect dinner to serve as a reward for battling DC rush hour (I'm still not sure why it's called rush hour when it seems to last all day) to make it out to the beach.

Fish tacos with sesame ginger mango salsa (makes 8 large tacos)

8 small tilapia fillets (2-3oz each)
1 cup panko breadcrumbs
1 cup egg whites
1 cup flour
1 1/2 - 2 avocados, diced
2 mangoes, diced
1/4 cup red onion, minced
1 cup tomatoes, diced
3 tablespoons sesame ginger dressing
1 cup your favorite lettuce
8 flour tortillas, soft taco size
2 tablespoons canola oil

To prep the fish, dredge in flour, then dip in egg whites and then panko, coating thoroughly. In a medium bowl, combine mangoes, avocado, tomatoes and red onion, and toss with dressing. Heat oil in a large pan over medium to medium-high heat. Arrange fish in the pan and cook on each side 2-3 minutes. To arrange tacos, put lettuce down first, then fish, then a few spoonfuls of salsa.

It's Recipe Madness! Check out these blogs for more daily food updates all this month!
The Cheesefries Stand Alone
Food Feminism Life
Life's Little Epiphanies
And if you want to play along, just leave a comment!