I generally don’t recommend being bashful and covering up your naughty bits. But for some reason it has been deemed socially unacceptable to prance around naked in public. So when social decorum outweighs your exhibitionist tendencies, you need to figure out a classy way to cover up. Bring on the codpiece! Your most shocking parts will be hidden from view, yet you will leave everyone guessing what you could possibly be packing. And that’s just where you want to be. Apply this same hidden package of awesome theory to the meal you serve to your date. Nothing packs quite a flavor wallop like this black cod dish I made as an afterthought. The task at hand was preparing MISO HORNY COD that has been dropping panties since 2003. But I had leftover cod that required my swift attention lest these beautiful cuts of fish go the way of slap bracelets. So my date the following night was given a rarefied chance to try something new and totally untested. This dish is what follows and thank god for that! Lord knows she was thanking god in her own lascivious way.
Total time: approximately 40 minutes
Projected cost: $20, but worth every goddamn penny!
Drinking Buddy: White wine like a Sauvignon Blanc
Ingredients (serves 2):
1. 1 tbsp soy sauce
2. ½ can coconut milk
3. 1 tbsp olive oil
4. ½ AVOCADO sliced thinly
5. 1 orange bell pepper cut in strips
6. 1 small handful cilantro chopped coarsely
7. ¼ lime
8. 2 BLACK COD fillets
9. 1 mango peeled and chopped in chunks
10. 4 green onions chopped coarsely
11. 1 handful macadamia nuts crushed (optional, not pictured, whoopsie!)
Marinate the black cod fillets in the cilantro, lime and soy sauce (approx 15 min or longer).
Create the coconut sauce by sautéing the green onions, orange bell peppers and mango in the olive oil until they soften (approx 5 min). Add the coconut milk and macadamia nuts (if you are a superstar) and cook on low heat until the sauce reduces in half (approx 15 min).
Add the marinated fish to the sauce and continue to cook on low heat until the fish cooks through, but remains tender (approx 10 min). Lay out a carbohydrate of your choice (PONZU COUSCOUS used here), add a black cod fillet on top and pour the sauce over it. Finally crown it with avocado slices and you have a meal worthy of angels crying.