Cod with Ginger and Scallions

I don't know why I've held out on sharing this recipe with you for so long. I've been making it every couple of months for a few years now, and it's always good. It's fast, easy, healthy and delicious. It's Steamed Cod with Ginger and Scallions, and I think you should add it to your repertoire, too.

Most of the time, I have all the ingredients I need for this recipe in my kitchen already, save for the cod. The Monterey Bay Aquarium Seafood Watch Program recommends you use Pacific cod; if you can't find it, you could use red snapper or sea bass. But it's worth it to splurge on a nice piece of fish, because the flavors and preparation are so simple that the fish really is the star here. You whisk rice vinegar, soy sauce and grated fresh ginger in a large skillet, lay your salted and peppered cod fillets onto the liquid, and then bring it to a boil. Lower the heat to a gentle simmer, cover and let it cook for six minutes or so, a little longer if your fish fillets are thicker. Then, when the fish has about two minutes to go until it's opaque throughout, you lay the green parts of a handful of scallions over the fish, and let them wilt while the fish finishes cooking. That's it!

The cod flakes away in such beautiful pieces, and it's gently infused with soy and ginger. (In the picture above, you can see the cod actually broke apart as I was taking it out of the skillet--not that that bothered me.) The scallions are a little al dente, and eating a forkful of cod and scallion together gives you a great variety of textures. With some rice and veggies, you've got a simple and extremely tasty supper. Sorry it took me so long to share this one with you!--S

Steamed Cod with Ginger and Scallions

serves 4

4 skinless cod fillets (6 to 8 ounces each)
3 T rice vinegar
2 T soy sauce
2 T finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

1. In a large skillet, combine rice vinegar, soy sauce and ginger.
2. Season both sides of cod fillets with salt and pepper; place in skillet with vinegar mixture.
3. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
4. Meanwhile, thinly slice scallions lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe courtesy of Everyday Food