Blackened Rock Cod & Black-Eyed Slaw

Oh look, a new Food Network magazine on the rack.  Can I resist?  Um…no.  I’m weak.  A cooking magazine addiction is a terrible (but tasty) thing.  This one was chock full of recipes to use up summer produce and eat light.  And not so light.  But for now we’ll avoid the Banana-Coconut Marshmallow Meringue Pie (oh yeah, that’s happening) and start with something healthy-ish.  I especially like the weeknight cooking section with recipes that are quick to make.

Growing up in Oregon, I didn’t ever eat black-eyed peas as a kid.  In fact the first time I ate them, somewhere in the wilds of Arkansas, I was shocked to find that they weren’t gross at all, as I had always suspected, but actually pretty darn tasty!  In fact, there are places where people eat them all the time!  Some people even eat them for luck every year on New Year’s Eve.  I have no idea if that works but there are certainly worse traditions out there.

I think you could use any kind of white fish fillet to make the blackened fish dish.  I happened to have rock cod, so that’s what I used, although the original recipe called for tilapia.  I also played a bit with the slaw recipe.  I guess I’m just not that great at following directions, but the results were terrific!  I made some incredible corn bread to go with it.  If you’re interested in that, tune in tomorrow.

Blackened Rock Cod with Black-Eyed Slaw & Cornbread

Blackened Rock Cod
(Adapted from Food Network Magazine)

1 tbsp. paprika
1/2 tsp. ground cumin
Salt & pepper
4 rock cod or tilapia fillets

In a small bowl combine paprika, cumin and salt and pepper.  Rub most of the rub on one side of the fillets, using any leftover for the other side.  Heat a tablespoon of olive oil over medium-high heat in a large skillet.  Add fish, spicy side down.  Cook 3-4 minutes.  Flip carefully and continue to cook another 2 minutes or so until fish flakes easily with a fork.

Black-Eyed Slaw

Black-Eyed Slaw
(Adapted from Food Network Magazine)

1/3 cup prepared salsa verde (I like the Herdez brand)
2 tbsp. white wine vinegar
2 tbsp. sour cream
3 tbsp. olive oil
4 cups shredded cole slaw mix (one 14 oz. bag)
1 can black-eyed peas, drained and rinsed

In a large bowl whisk together salsa verde, vinegar, sour cream and olive oil.  Add cole slaw mix and black-eyed peas and gently toss until all ingredients are combined.  Taste for seasonings, and add salt & pepper if needed.

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