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Cooking the Book: Pan Roasted Fish and Relish

2012 March 21
by Gayle

This one was another FAIL. Mostly. A semi-fail.

It seemed simple enough: make tasty relish. Cook fish in a pan. Put tasty relish on cooked fish. Enjoy.

But not so much. Unlike the failed black bean chili, it didn’t taste bad, per se. It just didn’t taste good, either. Not all together, anyway.

The relish was delicious on its own, a well-balanced combination of acidic green olive, herbs, toasted almonds and orange; a taste to see if it needed salt and pepper turned into scooping up an entire spoonful just to eat it. And the cod was buttery and delicious and flaky, as cod should be. It even looked pretty on the plate!

But something about it just didn’t come together.

I won’t trouble you with it here…. just remember the theory of Make tasty relish. Cook fish in a pan. Put tasty relish on cooked fish. Enjoy. and strike out on your own for the particulars.

 

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