I generally have no “real” excuse for going a week without posting. But my excuse is now COVID-19. I was generally doing okay until this morning.
I work in an out-patient facility that is part of a LARGE health system. I knew going to work today, that all employees had to enter a single door and had to have been screened for COVID-19 before entering. I made the mistake, however, of driving past (purposefully) the circle drive where testing is happening at patient’s vehicles. I then lost it, sobbing in my car as I parked and walked into the building. I can’t help but be scared of the unknown and fearful of the increased danger both my family and I are in.
I quickly regrouped before my staff meeting (where we maintained 6 feet between us in a large room) which quickly morphed into a COVID update. I felt better afterwards and for now, I’m working from home, awaiting calls to be reassigned in the health system. Thus far, my team has had assignment in the emergency department screening patients (questions, handing out masks, etc). Having them be so strong, positive, and resilient during this time is helping me get from one day to the next. The whole situation is all-consuming, as we all know.
On Monday after work, I braved the grocery store. It wasn’t that bad, but there were random items completely wiped out – eggs, for one, shocked me. However, the produce and seafood sections were WELL STOCKED. No chicken, but I stocked up on shrimp, salmon, and because of this recipe, cod.
And mangoes. Because if I wasn’t making this recipe, I’d be feeding them to Shea by the pound. The girl LOVES mango.
This recipe was a HUGE hit, and ha-ha, COVID-19-friendly, as it ends up. Huge on flavor, I was glad I upped the portion of fish from the original recipe. My crew ate all 1 ½ pounds. Poof, gone. And in the words of Piper, “This is sooooo good!” My little foodie approves a lot these days, but she REALLY loved these! I concur.
Stay safe, everyone. Do your part and know that healthcare is working over-time, big time.
- 1½ lbs cod fillet
- 3 Tbsp unsalted butter melted
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp dried oregano
- 1½ tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (more if spicy preferred)
- 2 tsp brown sugar packed
- 8 corn tortillas
- 2 cups shredded purple cabbage
- 1 Tbsp white wine vinegar
- 1 Tbsp lime juice
- ½ Tbsp white granulated sugar
- 1 ripe mango, diced
- ¼ cup diced red onion
- 1 jalapeno pepper, seeded and minced
- 2 Tbsp finely chopped cilantro
- juice of 1 lime
- Preheat the oven to 425 degrees F. Melt butter in a microwave-safe dish. In a separate, small dish, mix the seasonings (smoked paprika through cayenne) until well-combined.
- Dip fish fillet into butter, allowing excess butter to drip off. Then, dip fish into the seasoning and flip it around to coat the fillet on all sides.
- Place an oven-proof skillet into the preheated oven let it heat through for a few minutes. Take it out, pour in remaining melted butter and add seasoned fish fillets. Bake fish for 13-15 minutes, or until cooked through.
- Meanwhile, prepare the slaw by combining all ingredients together until well-combined. Set asdie to allow flavors to blend.
- Prepare the salsa by combining the ingredients until well-combined; set aside.
- Heat tortillas over an open flame until sligtly charred, flipping halfway through heating (about 20 seconds per side) or in the microwave, layered between moist papertowels.
- Fill each tortilla with ~2.5 ounces fish, slaw, and salsa. Serve immediately.
Weekly Menu: March 15th – 19th
- Sunday: brunch leftovers
- Monday: Parmesan Sole with butter noodles, green beans, carrots
- Tuesday: corned beef, potatoes, carrots, potatoes
- Wednesday: Slow Cooker Beef Gyros
- Thursday: tacos with Beyond meat, corn, rice, avocado