We hadn’t gone anywhere but the grocery store or to hike in the woods since March 12. Our friend Loree (caterer of Loree’s Fine Foods and your fellow blog reader) invited us over to try some new recipes. I’ve done the same for her in the past. I’ll say something like, “I’m making something I’ve never done before, want to come over and try it?” She’s even used my recipes on occasion for her business.

Since COVID has dried up her event business for the time being, she’s been offering home delivery locally here for individual meals. If you are local, this cod is now one of her specials that is available. Be sure to get it!

I wrote the review copy for it: “The tagine was vivid in color and fresh and unique in taste. The cod was succulent, and the accompanying vegetables were perfectly tangy form the lemon and olives. We gobbled it up. Our daughter took three servings. It was so delicious , we want it again!”

So I begged for the recipe! The honeydew mellon was also marvelous and different, so I include that as well. Loree hit these two recipes totally out if the park! This blog is my safest place to find these delicacies again myself and I want be able to eat them again. Meanwhile, you can give them a try. I give you the recipes exactly the way she gave them to me, but just a note, you can use my sugar-free Preserved Lemons in this instead of hers; I know she did because she borrowed some of mine for it!

We were so grateful to get out for a socially distanced, outdoor meal of great food, beautiful weather, and wonderful company. I hope you to are able to find a way to see people again too.

Moroccan  Cod Tagine

Recipe By: Loree’s Fine Food

Ingredients:
1 1/4 lbs  cod filets, cut  into 11/2″dice
3/4 tsp table s alt, divided
1/2 cup cilantro, plus ¼ cup chopped
4 cloves garlic, peeled
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp cayenne  pepper
1/2TBSP lemon juice
6 TBSP extra  virgin olive oil, divided
1 medium onion, halved and sliced through the root end
1 medium red pepper, seeded and diced in ½” dice
1 large carrot, peeled and thinly  sliced on  the  bias
14.5 ounces diced  tomatoes
1/3 cup pitted  green  olives, quartered lengthwise
2 TBSP *preserved lemon, finely  minced
24HOUR PRESERVED LEMONS
3 whole lemons, rinsed
3 TBSP sugar
3 TBSP table  salt
3/4 cup extra virgin olive  oil

Directions:

Place cut up cod in a bowl and toss with ½ tsp. salt. Set aside.

In a food processor fitted with  the chopping  blade, combine,½ Cup  cilantro ,garlic, cumin, paprika, and cayenne  until finely chopped. Add lemon juice and 2 TBSP olive oil. St aside in small bowl.

Heat remaining ¼ Cup oil in large dutch oven over medium heat  until shimmering. Add onion, pepper, carrot, and  remaining  ¼ tsp salt. Cook stirring frequently  until softened about 5 minutes. Stir in tomatoes and their juices. Add olives  and  preserved lemon.

Toss  cod with cilantro mixture to coat. Arrange the  fish over the tomato mixture in a single layer. Cover and cook the  cod at medium high until the cod  turns opaque 3- 5 minutes. Remove from heat   and let  rest 3-5 minutes. Sprinkle with remaining cilantro and serve.

PRESERVED  LEMONS
Slice lemons  thinly,crosswise.
Toss lemons in sugar and salt. Add olive oil.
Transfer lemons  to a bowl or pack  in a jar. Refrigerate 24 hours or  up to  2 weeks.

Notes:
Although there  is a lot  of prep to this  recipe it  can all be done well in advance. When  your guests arrive, dinner can be completed in 12-15 minutes. Both the lemon  juice and the preserved lemon  are  the  key to the sparkling taste.

Honeydew with  Pistachios

Recipe By: Loree’s Fine Food

Ingredients:
1/3 cup lime juice, fresh
1 whole shallot, thinly  sliced
/2 serrano  peppers, minced
1 clove garlic, minced
1/2 tsp salt
2` TBSP sugar, (optional)
1 TBSP fish sauce
1 whole honeydew melon, cut into  1″ chunks
5 TBSP cilantro, chopped and divided
5 TBSP mint, chopped  and divided
1/3 cup pistachios

Directions:
1. Combine  the  lime juice and shallot  in a food processor fitted with a chopping blade ( or a blender). Add the garlic, serrano, salt, sugar and fish sauce.. Pulse to combine.

2. In  a large  bowl toss  the honeydew with lime marinade. Add ¼ cup cilantro, ¼ cup mint and  ¼ cup pistachios. Tos to coat  the  melon.

3. At serving time, top with remaining cilantro, mint and nuts.

Notes:
I did not separate the  cilantro, mint and nuts- I added all the herbs in advance  and sprinkled the nuts on  top when ready to serve.

Enjoy! And thanks, again, Loree!