Cod filet is not always easy to purchase in Savannah, GA so whenever we hear that Russo’s Seafood on Abercorn Street has some available, we immediately set an order aside for us to cook fresh in our kitchen. We paired the fish with a homemade peach based fresh salsa, jasmine rice and steamed broccoli to accentuate this delicate fish.
- Origin: Northeast US
- Servings: 2
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- 2 large cod fillets or steaks
- 2 vine ripe tomatoes (deseeded and cubed)
- 1 shallot or small red onion (finely chopped)
- 1/4 cucumber (deseeded and finely chopped)
- 1 ripe peach (peeled and cubed)
- 1 tbsp white wine vinegar
- 1 tsp olive oil
- 1 tsp fresh parsley
- 1 cup jasmine or white rice
- 4 broccoli stems
- pepper and salt to taste
- white flour
- Mix the tomato, onion, cucumber, parsley, vinegar and oil together in a bowl. Season with pepper and refrigerate. This can be done overnight.
- Boil rice until cooked and dry.
- Dust the cod filets with flour and shake off any excess. Season with pepper and salt and fry in a hot skillet with olive oil until lightly brown on both sides.
- Steam or boil the broccoli stems until al dente. Drain and season with pepper to taste. Let a little butter melt on top for extra flavor.
- Add fresh parsley and cubed peach to the refrigerated salsa mixture and mix well before serving.
- Plate the fish, top with the salsa and serve with the rice and broccoli.
Join us again tomorrow when we travel to Italy to taste penne con pollo. Bon appétit!