| json_metadata | "{"app":"Musing","appTags":["food","cooking","recipe","recipes","fish"],"appCategory":"food","appBody":"<p>Here are my easy recipes:</p>\n<p><strong>Jamaican Jerk Cod & Brown Rice</strong></p>\n<ul>\n <li><em>1 Tablespoon butter</em></li>\n <li><em>1 medium red bell pepper, cut into 1/4-inch dice</em></li>\n <li><em>2 teaspoons jerk seasoning</em></li>\n <li><em>2 cups instant brown rice</em></li>\n <li><em>1/2 teaspoon salt</em></li>\n <li><em>4 pieces cod fillet (or other mild white fish), about 6 ounces each</em></li>\n</ul>\n<p>In a large nonstick skillet, melt butter over medium heat. Add bell pepper and 1 and 1/2 teaspoons of the jerk seasoning. Cook, stirring occasionally, until tender and golden (6-8 minutes).</p>\n<p>Stir in the rice, 2 cups of boiling water and 1/4 teaspoon of the salt. Place fish on top of the rice mixture and sprinkle fish with the remaining salt & jerk seasoning.</p>\n<p>Reduce heat to medium-low, cover and simmer until fish flakes easily with a fork and rice is tender (10-12 minutes).</p>\n<p><strong>Cod Livornese</strong></p>\n<ul>\n <li><em>2 teaspoons olive oil</em></li>\n <li><em>1 medium onion, halved and thinly sliced</em></li>\n <li><em>2 cloves garlic, pressed</em></li>\n <li><em>1/3 cup dry white wine</em></li>\n <li><em>1 can (14 1/2 ounces) diced tomatoes</em></li>\n <li><em>1/4 cup pitted Kalamata olives</em></li>\n <li><em>1/4 cup loosely packed fresh parsley, chopped</em></li>\n <li><em>2 Tablespoons drained capers</em></li>\n <li><em>1/4 teaspoon crushed red pepper</em></li>\n <li><em>4 pieces cod fillet (or other mild white fish), about 6 ounces each</em></li>\n <li><em>1/4 teaspoon salt</em></li>\n <li><em>1 lemon, cut into wedges (optional)</em></li>\n</ul>\n<p>In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and tender (about 8 minutes).</p>\n<p>Stir in the garlic and cook for about 30 seconds, then add the wine and cook for an additional minute. Stir in all of the remaining ingredients except for the fish and the salt; heat mixture to boiling.</p>\n<p>Place fish over the tomato mixture and sprinkle with salt. Cover and cook just until fish is opaque throughout (8 minutes or less). Serve with lemon wedges.</p>","appDepth":2,"appParentPermlink":"f3lxqqhh5","appParentAuthor":"jehonathan","musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","musingPostType":"answer"}" |
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