If I’m going to be committed to tracking and sharing the recipes I thought were great…or, even good, a couple recent efforts left me with the niggling idea I should also track and share recipes I thought had potential…even if they didn’t live up to my expectations when I made them. After all, cooking and photographing takes a bit of effort. It’s time I sometimes don’t even have (ask my husband, who has sat patiently waiting to eat while I shoot one, last picture of the plated meal before the light gets bad).
In the current case, I didn’t shoot any prep shots because it was one of those days we were running behind and I just really needed to get dinner moving. But I had time to plate and shoot. Then came the eating and the point at which I thought, thank goodness I didn’t spend a bunch of time shooting the prep for this average recipe.
Because that’s what I thought it was: average. Not because I don’t like fish. I do. And, not because I don’t like lemon and basil and olive oil. I do, I do, I do. What I discovered upon eating this dish is how much I dislike mint. Or, at the very least, how much I dislike mint in this quantity.
That’s where I started thinking I should share it with this caveat: Too. Much. Dang. Mint! Three tablespoons of mint was simply overpowering. Granted, cod is a relatively bland, yet buttery-textured fish. It has great potential for any preparation, whether grilled, poached, or pan-seared. And this recipe could have been great had it not been for the mint.
With that said, this is what I’d do differently next time: leave out the mint entirely and substitute chives, for instance, or flip-flop the proportions by using three tablespoons of basil, which I adore, and only one tablespoon of mint. Either way, the overwhelming taste and smell of mint needs to be eliminated. Unless, of course, you love mint, which might find you preparing this fish exactly as the recipe suggests. It’s a blank canvas. Have at it and enjoy!
Grilled Cod with Lemon, Mint, and Basil (recipe courtesy Healthy 100 @ Florida Hospital)
- 1/3 cup olive oil
- 3 tbsp. fresh lemon juice
- 3 tbsp. chopped fresh mint
- 1 tbsp. chopped fresh basil
- 1 garlic clove, minced
- 4 (4-oz.) cod fillets
1. Preheat grill to medium. In a small bowl whisk together oil, lemon juice, mint, basil and garlic, reserving half for sauce. Brush one side of each fillet with lemon and herb mixture.
2. Place fillets on grill. Grill 4 minutes per side or until fish flakes easily with a fork. Transfer fillets to a serving platter, drizzle with remaining lemon and herb sauce, and serve.