Yum. Honestly, y'all, this turned out better than I thought it would. I was kind of at a loss, standing with my fridge door open and trying to figure out what to do with what I had. But this meal with a glass of wine later? I am one happy girl.
- 1 fillet of white fish (I used cod)
- 1 T. coriander seeds
- 1 T. peppercorns
- 1 bay leaf
- 1 lemon
- ¼ small onion, sliced
- ¼ pear, sliced
- 5 cherry tomatoes, quartered lengthwise
- ½ jalapeno, sliced
- 2 T. fresh oregano, chopped
- 1 T. Dijon mustard
- 2 T. apple cider vinegar
In a skillet, heat 1 T. of olive oil. Add the onion and jalapeno, season with salt, and let them soften for 5-6 minutes.
While this is happening, fill a small of pot with water. Add in the peppercorns, coriander, bay leaf, and a handful of salt. Cut the lemon in half and squeeze the juice into the pot. Drop the half of the lemon into the pot. Bring the pot to a boil.
By this point, the onion and jalapeno should be softened. Add in the pears and let the mixture cook for another 5 minutes. During this time, slide the fish into the water. Let it poach just until it’s cooked through; approximately 5-6 minutes. Remove the fish and put it in the center of a plate.
Add the mustard to the onion mixture. Stir until it dissolves, then add in the tomatoes and vinegar. Let it reduce for a few minutes, then season with salt and pepper and stir in the oregano. Spoon the sauce over the fish and finish with the juice of the other half of the lemon.