Grilled Cod with Jalapeno Butter
“That is some of the best fish I have ever had. Is there any more?” Music to my ears. These are the words of my husband after last night’s dinner of Jalapeño Buttered Cod. I would definitely agree. I should have made more!
As a bonus? It is SO easy to make.
I found this recipe while rummaging through my stack of old magazines. It is officially called “Basil Halibut with Jalapeno Butter” (August 2015 issue of Better Homes and Gardens). Halibut is not always easy to find fresh here and is often expensive. The recipe suggested cod as an alternative which is readily available and reasonably priced.
Too spicy? nope!
The highlight of this recipe is the jalapeno butter. Even if you are not a fan of jalapenos or spicy food in general, do not be afraid to try this. As the article said, “Cooking jalapenos in butter leaves them tender and mellow.” The seeds and veins are removed which greatly reduces the heat level but cooking them in butter removes the “bite” of a fresh jalapeno and leaves all the warmth and flavor.
side dishes for JALAPEÑO Buttered CoD
It was summer when I first made this dish. Grilled asparagus and a simple tomato salad completed the meal. The only thing I might have added was a piece of crusty bread to soak up any of the leftover jalapeño butter from the plate!
Most recently, a couscous and vegetable medley made an appearance. This particular couscous is called “pearl” or “Israeli” and cooks quickly and easily. I like it best cooked in chicken or vegetable broth instead of water. Fresh asparagus and frozen peas are added to the cooking liquid for the last 2-3 minutes for blanching/steaming. When couscous is fully cooked, finely diced red pepper and red onion, a drizzle of olive oil and a squeeze of lemon juice are added. Salt and pepper might be needed depending on the cooking liquid used. This dish is excellent served warm, room temperature or cold.
I’m so glad this recipe caught my eye.
I’m glad there’s still a whole pile of old magazines for me to search through. My test kitchen is always in operation with the success of the recipe determined by the compliments at the table.
You really should thank my husband … he weeds out the ones that are merely mediocre or even complete failures for you.