…hungry makes me grumpy - hungry makes me very - VERY grumpy!
Thus began my trial with Bok Choy & Cod. Beautiful, green & white, bok choy & healthy, very-low-in-calories cod. I dove right in pretending to be optimistic that this was going to be fabulous…secretly dreading yet another cardboard chewing, low-cal meal.
Let’s see what happened, how this recipe progressed, and find out if it received a thumbs UP or thumbs DOWN in the end. If nothing else…at least I blew the dust off my Canon DSLR and macro lens and put them to good use.
Chop Bok Choy - 1-3/4 to 2 cups
With the seemingly ENDLESS winter days of gloom & grey, the green & Springy color of the bok choy was making me happy. I think a warm ‘n fuzzy feeling came over me…or maybe that was the wine?
I decided to make the bok choy look really pretty on a plate and take another picture so I/we could admire it a bit longer.
Isn’t it pretty! I would very much like to eat it now.
Did I mention this is the first time I’ve ever purchased bok choy? I haven’t a clue how to prepare it.
God I pray this goes well! What have I gotten myself into?
Next chop 1 cup of Savoy Cabbage & 1/2 cup Green Onion.
The savoy cabbage is another first for me. The texture beckoned me.
I LOVE green onion!
I believe this is where I chopped off half my thumb nail. EWWWWWWWWW – I know! Thank God I’m the only one eating this. I did find it…just in case you were ‘wondrin.
It’s a long running joke in my family about me with sharp objects. I consider myself lucky if/when I can prepare an entire meal without wearing latex gloves &/or drawing blood. I hate getting my hands dirty but we’ll save that turkey-stuffing-at-my-in-laws story for another post.
Cut 6-8 grape tomatoes lengthwise - Heaven & a WELCOME splash of color!
We’re finished chopping all the fresh vegies (& fruit) now. Let’s put them on a plate so we can admire them a bit more.
I am TOTALLY famished so lets get cooking! Heat 2 teaspoons each butter & Extra Virgin Olive Oil in a skillet.
Once skillet is hot add cod fillet & brown on both sides. When it’s a glorious golden brown remove to plate.
This is looking soooooo good! I can’t wait to eat!
Now put all the fresh chopped vegies into the skillet & sauté for 3-4 minutes.
Note: I did not add any more butter or oil as I’m trying to watch my calories!
Instead of adding more butter…I added 1/4 cup of chicken broth.
Remove vegies to a plate and reheat Cod for a minute or two if desired.
Sprinkle with sea salt, spritz with fresh lemon & dive in!
This serving is approx. 309 calories.
18g Fat (can cut down with less butter/oil)
I will definitely make this again and am now, officially, crazy for Bok Choy. It rocks!
I think a sprinkling of slivered almonds or water chestnuts would be nice with this dish as well. Next time :)
You just have to try it!
I’m not a big fish eater and still enjoyed this dish.
If you try this recipe let me know how you like it. Would love to know what personal twists you put on it as well.