Lime Infused Cod with Mediterranean Salsa

So much fun to take a recipe you want to cook, realize you don't have half of the ingredients and then it dawns on you that you're going to get to play the "Substitute Ingredients Game!" You, too, can be a winner if you use your imagination and have a willing victim, err participant, to try the result!

4 - 4oz. cod fillets

3 - 4 T. fresh lime juice (divided)

Extra virgin olive oil

salt and freshly ground black pepper

2/3 cup pitted Kalamata olives, chopped or use a mixture of kalamatas and mediterranean olives

1 cup grape or cherry tomatoes, halved

2 1/2 T. chopped oregano

1 t. red pepper flakes

fresh parsley

Pat the fish dry and drizzle with olive oil. Squeeze 1 T. lime juice over fish and sprinkle with salt and pepper. Let stand at room temperature while you make the salsa.

In a medium bowl, combine the olives, tomatoes, oregano and red pepper flakes. Add 2 T. olive oil and remaining lime juice. Season with salt and pepper.

Heat about 1 T. olive oil in a nonstick skillet until it shimmers. Pat the fish dry and place in skillet skin side down. Cook fish over medium high heat about 4 minutes each side. Plate and top with the salsa. Add a little lime zest over top of fish and throw on a little chopped parsley.


Adapted from Food & Wine March 2010