Grilled cod with Spanish-inspired spinach saute
I’m always looking for good ideas of meals that can be deconstructed for my picky eater, Isabela. She doesn’t eat mammals, so I always have a supply of individually wrapped chicken breasts and salmon fillets that I can throw in the oven or on the grill when the family wants beef, pork, or lamb.
But today I came up with something yummy that the whole family can enjoy.
Send the hubs out to the grill with four cod fillets that have been brushed with EVOO and seasoned with salt, pepper, and Old Bay seasoning.
Put a half cup golden raisins in a small bowl and add 3/4 cup boiling water. Let them sit for 10-15 minutes.
Meanwhile, lightly brown a small package of pine nuts in a large dry pan. Remove nuts from pan.
Then take your EVOO and do three swishes around the pan. Add three whole cloves of garlic and saute until lightly brown. Then remove the cloves and discard.
Add a bag of baby spinach and thoroughly coat. Put a lid on the pan and let the spinach wilt (about 4 minutes). Put your pine nuts back in and add the raisins and the water to the pan. Stir. Finally, take one sliced Roma tomato and set on top. Add salt and pepper.
When the hubs comes back in, put the grilled fillets on top and let everything cook until the water is pretty much evaporated.
The ideal way to eat this is to put some spinach mixture on the plate with the cod on top. Make sure you get a little bit of everything in every fork full.
If you are Isabela, eat the fish and the raisins on the side.