The Recipes

Cod with Lima Bean Medley

This is an example of how you can get seafood in a larger quantity; you just have to portion it as soon as you bring it home and freeze them separately.  Of course, fresh seafood is idea, but certainly not realistic.  On another freezer note, I combined some frozen veg here with fresh, but you can absolutely pick up fresh if it looks amazing.

Cod with Lima Bean Medley


- 1 cod fillet (or other flaky white fish)
- a little less than 1/4 c. frozen lima beans
- 1/4 tomato, diced
- 1/4 green pepper, diced
- 2 T. red onion, diced
- 1/2 ear of corn, kernels removed (frozen would work fine)
- 1/2 lime, zested and sliced
- 1 tsp. cumin
- salt
- pepper
- splash of white wine
- olive oil

Defrost the lima beans.  In one skillet, heat either a teaspoon of olive oil or spray with cooking spray.  In another, heat a T. of olive oil.

To the first, add the onion and bell pepper, season with salt, and let them sweat for 5-6 minutes.  Add the corn, beans and cumin.  Stir and let it cook another five minutes to get the corn to char.

In the other skillet, while the onions and peppers are almost done sweating, add the fish (seasoned with salt and pepper).  It will need to cook 3 minutes on the first side.  You'll be able to move your vegetables forward while the fish cooks, then return to the pan and flip it, cooking it another 3 minutes.

Add the tomatoes to the vegetables.  Let them continue to cook for a few minutes longer while you finish the fish.

Add the wine to the fish and let it cook off.  Plate the hash, topping it with the lime zest.  Using a fish spatula, lay the fish on top of the vegetable medley.  Finish with the lime slices.