Red Onion and Peach Cod

Yesterday, I woke up on the wrong side of the bed. Figuratively of course. I always sleep on the right side of the bed.

I woke up and anything that looked at me made me cross.

No explanation, just pissed.

For whatever reason, I couldn’t shake it. So I ran around my office huffing and puffing until I got home.

And Wes suggested I skip my workout and instead take a walk down to the beach to watch the sunset. Angrily, I agreed.

By the time I got down to the water I realized that I can only be angry if I let myself be angry. That life is so beautiful that there is really no reason to be angry.

In yoga today, my thoughts were just reinforced when the lesson of the day at the end of class was about how the day is what you make of it.

So after yesterdays angry tirade, I’m going to make a better effort to make every day the day I want it to be.

And you should too.

Enough of myself reflective ramblings.

Here is a dish that is sure to turn any angry frown upside down.

Yes, I know that last line was lame.

You will need…

4 cod filets, each about ¼ pound (you can sub any white fish you like)

2 tablespoon olive oil, divided

1 red onion, diced

2 peaches, peeled and diced

¼ cup dry white wine

1/2 cup basil, chopped

1 orange, juiced

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

While the oven is preheating, combine 1 tablespoon oil and the red onion in a small saucepan and cook the onions over medium heat until they are softened and brown. About 10 minutes. 

When the onions have browned, increase the heat to high and add in the peaches to the pan.

Cook down the peaches for 1 minute and then add in the wine. 

Simmer the mixture until the liquid is almost reduced. About 2 minutes. 

When the liquid has almost all evaporated, add in the orange juice and basil. 

Lower the heat to medium low and simmer the sauce for another five minutes. 

Season with salt and pepper and remove it from the heat. 

Then, season your fish with salt and pepper. 

In a large saute pan, add the remaining oil and heat it over medium high heat. When the oil is VERY hot, add the fish to the pan (if it has skin, skin side up) and saute the fish for 2 minutes. Make sure the oil is so hot that the cooking fish makes a sizzle sound. 

When the fish has been cooking for about 2 minutes (it should slide off the pan easily) flip the fish over and put the pan in the oven (please make sure its oven safe before you start). 

Bake the fish for 8 to 10 minutes, until the fish is opaque and cooked through. 

Drizzle the fish with the sauce and serve hot. 

Love and Beer Floats

Angela

Red Onion and Peach Cod

4 cod filets, each about ¼ pound (you can sub any white fish you like)

2 tablespoon olive oil, divided

1 red onion, diced

2 peaches, peeled and diced

¼ cup dry white wine

1/2 cup basil, chopped

1 orange, juiced

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

While the oven is preheating, combine 1 tablespoon oil and the red onion in a small saucepan and cook the onions over medium heat until they are softened and brown. About 10 minutes. 

When the onions have browned, increase the heat to high and add in the peaches to the pan.

Cook down the peaches for 1 minute and then add in the wine. 

Simmer the mixture until the liquid is almost reduced. About 2 minutes. 

When the liquid has almost all evaporated, add in the orange juice and basil. 

Lower the heat to medium low and simmer the sauce for another five minutes. 

Season with salt and pepper and remove it from the heat. 

Then, season your fish with salt and pepper. 

In a large saute pan, add the remaining oil and heat it over medium high heat. When the oil is VERY hot, add the fish to the pan (if it has skin, skin side up) and saute the fish for 2 minutes. Make sure the oil is so hot that the cooking fish makes a sizzle sound. 

When the fish has been cooking for about 2 minutes (it should slide off the pan easily) flip the fish over and put the pan in the oven (please make sure its oven safe before you start). 

Bake the fish for 8 to 10 minutes, until the fish is opaque and cooked through. 

Drizzle the fish with the sauce and serve hot.