This looked promising!
Here's the aftermath of the triple citrus juicing. Limes, oranges, and a lemon from our tree.
It sure looks pretty. The mint sprig really makes it. It didn't taste so great though, as I overcooked it. 10 - 15 minutes, not so much, as I checked it around 9 minutes and the internal temp was about 30 degrees too high. Rubbery cod is not a delight. I'll try this one again though, as the citrus/ginger sauce was yummy. We served this with the Napa cabbage salad, which was even better a couple of days later.
Maybe next time I'll swap the cod for halibut. Here's what the the author (Rebecca Katz) has to say about it:
Halibut: Anti-inflammatory. The omega-3 fatty acids found in halibut have great health-promoting properties. *could reduce the risk of cancers including non-Hodgkin's lymphoma, multiple myeloma... may extend to common forms of breast cancer (among many others)
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