Pecan Crusted Cod #SundaySupper

We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

  • ½ pound cod filets
  • 2 tablespoons lemon juice
  • ¼ cup loosely packed fresh parsley leaves, chopped
  • 2 tablespoons chopped tarragon
  • 1½ teaspoons lemon rind
  • Dash of salt
  • 2 tablespoons butter, melted
  • ¼ cup chopped pecans
  • 2 tablespoons breadcrumbs

Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

25+ Best Sunday Supper Seafood Recipes


Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled Swordfish with Husk Cherry Salsa #SundaySupper


It’s been a long time, but know that I feel the urge to blog again, I’ve rejoined the fab people over at Sunday Supper. For those of you that don’t know, it’s a great bunch of food folk who post recipes from a specific theme each Sunday. There’s information at the bottom of this post on how to join. I’m going to do my best to keep up! This week’s #SundaySupper Tastemaker event is being hosted by Candace from Authentically Candace. Thanks for the hosting!

A friend of mine with a garden that is fair size bigger than ours and with some ingredients that are ‘experimental’ for my limited gardening knowledge, lets me come over and explore. While she and I were walking around her garden one day, I came across these Husk Cherries. They’re also called Choke Cherries or ground cherries.


As you can see, they’re covered in paper, much the way a tomatillo is. They’re about the size and color of  a Sun Gold tomato, maybe a little smaller in size. Inside, they’re structurally akin to a tomato.


peeledThey’re sweet. They’re tart. They’re like candy. They’re fabulous. Definitely going in my garden this year.

But now that I have them, what am I going to do – aside from admiring them!

They’re a pain to peel because they’re so small. They’re sticky.

But once peeled and rinsed, you just want to do something fabulous with them. I searched and searched until I came across a recipe from Michael Simon, who I am liking more and more every day.



  • 1 pound ground cherries (husked, washed, and sliced in half, about 2 cups)
  • 1/4 cup thinly shaved red onion
  • 1 tablespoon minced jalapeno
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • kosher salt and freshly ground black pepper

Combine all ingredients and season with salt and pepper. For better flavor, let sit for 1 hour before serving.



  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates.

Add the Husk Cherry Salsa to the top of each Swordfish steak and you’re done!

Take a moment to visit the other great Easy Dinner Recipes for Two!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Steamed Clams & Tomatoes

STeamed Clams & Tomatoes

I have been in the car for a lifetime. Okay, not quite a litetime, perhaps it was just a month. Okay, fine, not a month. SIGH! It had to be a week. Really. Those 6 1/2 hours in the car battling Friday traffic to the Cape seemed to have lasted at least a week!


My tushy is SORE!


I am STARVING! Yes, I know, when am I ever NOT starving.

A quick stop at the supermarket and then I can stretch (unpack the car), have a glass of wine (put the groceries away), and do what helps me unwind best (we’re hungry, what is there to eat) … COOK!

But it’s late and the sun is setting. I really want to sit with my love and watch the sun set over the bay and don’t necessarily want to be tied to the stove (an electric one to boot … oh, the horror), so whatever it is it has to be quick … but it still has to be GOOD!

Oh, Everyday Food, you have saved me yet again. While I miss the printed magazine terribly – oh, please bring it back – the online version will suffice (a little) and brought me this fabulous, quick and easy recipe.

To make this a little more substantial, I put it over linguine. But for a really light supper, just bread and a salad would do the trick!

  • 2 T olive oil, plus more for serving
  • 6 cloves garlic, thinly sliced
  • 1/4 t hot pepper flakes
  • 3/4 t dried oregano or 2 teaspoons fresh
  • 1 pint cherry tomatoes, halved (2 cups)
  • 4 pounds clams, scrubbed and rinsed
  • small handful of flat leaf parsley, finely chopped

NOTE: I used Little Neck clams.


In a large pot heat oil over medium-high, add garlic, hot pepper flakes, and oregano. Cook until fragrant, 1 minute.

Add tomatoes

Add tomatoes, increase heat to high, and cook until the tomatoes burst, about 4 minutes.

NOTE: They don’t really burst, they’re already cut in half. But the skins start to pucker and the tomato halves start to break down a little.

Add clams

Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams.

Drizzle with oil and sprinkle chopped parsley on top to serve.

NOTE: I sliced some Italian bread, brushed it with olive oil, a sprinkle of salt, and put them into the oven as I dumped the clams into the pot. Perfect to sop up all the delicious liquid in the bowl.

Asian Marinated Salmon

When someone brings you a fish, you eat and you eat well! A friend brought back a beautiful salmon from a recent fishing trip and a recipe I had seen over at my addiction, Pinterest, came to mind. 

The original recipe called for garlic powder. I swapped out the garlic powder for ground ginger. Just not crazy about garlic on salmon.

A little whisking, a little marinating and dinner is there. You can do this in the oven as well, but at the time I made this I was still down an oven and this was really nice on a grill pan. I like the way it caramelized at the edges. I don’t think it would have done that in the oven.

  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • ground ginger to taste
  • salt to taste
  • 1/3 C soy sauce
  • 1/3 C brown sugar
  • 1/3 C water
  • 1/4 C vegetable oil

Season salmon fillets with lemon pepper, ground ginger, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill pan. Place salmon on the grill pan (discard marinade). Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

NOTE: With the exception of the time to let the fish sit in the marinade, this is lightning fast to make. Great with any sides. I made a seaweed salad. Will post that later. Have to do it again, wasn’t happy with first results.

Baked Cod with Beurre Blanc Sauce

I have been wanting to make a beurre blanc sauce since watching Meryl Streep drool over the sauce while portraying Julia Child in Julie & Julia.  I am an easily intimidated cook. Just the thought of making a beurre blanc had me quaking in my Wellies.

A little encouragement from a friend and I decided to give this a whirl. After all, my set of Mastering the Art of French Cooking has been sitting on my shelf, beckoning to me. I usually avert my eyes and run quickly by them. But really, for how long can one be frightened of sauce? So into the deep we go …

For the fish:

  • 6 6-oz cod fillets
  • 1 T lemon juice (the juice of about ½ lemon)
  • 2 oz unsalted butter (½ stick), melted
  • Kosher salt, to taste
  • Ground white pepper, to taste

For the Beurre Blanc

  • 1/4 C white-wine vinegar
  • 1/4 C dry white wine or dry white vermouth
  • 1 T finely minced shallots or scallions
  • Salt and freshly ground white pepper
  • 8 ozs [2 sticks] best-quality unsalted butter, chilled and cut into 16

For the Fish:

Preheat oven to 350°F.

Arrange cod fillets, skin-down, on a baking sheet lined with parchment paper or a silicone baking mat.

With a pastry brush or even a paper towel, brush the fish with lemon juice and then melted butter.

Season with Kosher salt and with a pinch of white pepper.

Bake until the fish is opaque and just beginning to flake, 10-15 minutes or so, brushing once with more melted butter about halfway through the cooking.

Serve topped with hot beurre blanc sauce.

NOTE: That’s the easy part!

For the Beurre Blanc:

In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.

Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately.

NOTE: My sauce BROKE! Broke I tell you! THere it was … beautiful, luscious, creamy, thick. And then, in the few seconds it took me to reach into the oven and grab the fish, the sauce BROKE! Timing with this dish is EVERYTHING! Or, don’t cook alone and have someone in the kitchen at the critical moment to pull the fish out of the oven! I was able to salvage it by putting a bowl in the freezer for a few  minutes and then transferring a few spoonfuls of the sauce into the cold bowl and gradually whisking in the rest of the sauce by the spoonful. It still wasn’t as luscious and creamy as it appeared to be getting before the DISASTER, but it was still DAMN good!

Poached Salmon with Green Goddess Dressing

We’re back to the hot. The humidity. The I-cannot-face-the-kitchen time of year. This week has been the worst so far this year!

As I sat making my menu for the week, watching a little too perky Claire Robinson make shrimp with Green Goddess dressing, making poached salmon with her Green Goddess dressing seemed like a perfect alternative to slaving over a hot stove or turning on the oven.

Don’t get me wrong, I like Claire. Many of her recipes are great. I love the concept – 5 Ingredient Fix, Sometimes she’s a little too – well, excited and I watch these shows early in the morning and while I am a good morning person, perky can be a bit much.

This would be simple. Poaching takes no more time than bringing the water to a boil.

I made this first thing in the morning and once cooled, I put everything in the fridge until dinner.

For the Green Goddess dressing

  • 1 C creme fraiche
  • 1 T chopped fresh tarragon
  • 2 scallions, roughly chopped
  • 1 t finely grated lemon zest
  • 2 t freshly squeezed lemon juice
  • Freshly cracked black pepper

NOTE: If you can’t find creme fraiche, use sour cream. If you don’t like tarragon, switch to an herb you do like! This is one of those make to suit your taste things.

Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper.

That’s it! Done. Into the fridge. Whatever is leftover is good on cold veggies or on a salad.

Now, on to poaching the salmon. This may be easier. Place the salmon into a Saute pan that has a cover. You need enough water to almost cover the salmon.

From there the flavoring is up to you. I wanted to match the flavors of the dressing so I added tarragon to the water, as well as bay leaves, a shallot, cracked pepper, and lemon slices. You can certainly add white wine to this, I have in the past. Again, poach the salmon with the flavors that you like.

Bring the water to a simmer. Cover. Let simmer for 5 minutes, turn off the flame and let the salmon sit in the water for about 5 minutes.

Easy and quick. Your house stays cools. It looks like you fussed, but we know the truth.

I served mine with steamed potatoes that I added a pat of butter and chopped tarragon to, and steamed broccoli with lemon zest.

Herb-Crusted Salmon

Now that we need to be on a new heart healthy regimen in our house, we will be eating more fish, especially fish that is rich in Omega 3. This recipe was right up my alley. Simple and quick for a work night supper, healthy for my husband’s heart, and tasty and filling enough for my son.

  • 3 slices white sandwich bread
  • 1 cup fresh parsley
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  • 2 tablespoons Dijon mustard

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

NOTE: I have an aversion to white bread. No one in my house eats white bread. It’s not possible to buy three slices of white bread. I could pull a Jack Nicholson from Five Easy Pieces and order a triple decker chicken salad sandwich and have them hold everything but the bread – sadly, people would then think I was insane!  The easier option? I used whole wheat bread. Worked out just fine!

Place salmon on foil lined baking sheet. Season salmon with salt and pepper. Spread top of salmon fillets with Dijon mustard. Top each fillet with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

NOTE: This will definitely be a repeat performer in our house! A little orzo on the side with herbs and lemon, steamed broccoli, and you are all set!