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Pan fried pacific cod with Aji Pineapple, arugula salad

I taste a sliver of a pepper, evaluate it for heat and flavor,  then cook, or my lady does depending on our schedules.
 
#7  Aji Pineapple, arugula salad with fried cod and roasted garlic herb mashed potatoes
 
I tasted the Aji pineapple provided by coheed.  It was very, fruity and definitely had some heat but nothing intense, great flavor though.  To preserve some of the heat from the peppers we decided to make a salsa with some heirloom grape and cherry tomatoes from the garden.  We have found that cooking with hot and super hot peppers really takes down the heat level.  It was just lime juice tomatoes and 4 aji pineapples and had great flavor, but we had also harvested some baby arugula so we tossed that in with it to make a bright, fresh, spicy salad to go with the cod. 
 
The cod was coated with a seasoned cornmeal crust and pan fried. Served over some potatoes mashed with roasted garlic and fresh thyme and basil.
 
These are the aji pineapple we used.

Final Product.

This was one of the best dishes lately.  The spicy salad complemented the fish very nicely.
Paired well with a pinot grigio.
 
Let me know what you think.
 
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