Summertime, and the livin’ is easy… and hot and muggy and wet. The only thing loving this weather, right now, is the cucumber plant.

I don’t mind hot, but when going outside is like walking into a steam room… well… I tend to stay inside a bit more. It just saps my new-found strength.

My original thought for dinner, tonight, was grilled cod with grilled vegetables. I grilled the vegetables earlier in the day, but decided to make cod cakes because I didn’t feel like standing over the grill, again.

It was a good choice.

Grilled Vegetables

This batch of vegetables included

  • corn
  • mushrooms
  • fennel
  • cauliflower
  • carrots
  • leeks
  • yellow zucchini
  • asparagus
  • green onions

I liberally coated everything in olive oil, hit them with salt and pepper, and onto the grill they went. Really simple, very basic.

I then chopped everything, mixed them into a bowl, and drizzled with a bit of good balsamic and a pinch of salt and pepper.

The cod cakes were pretty basic, as well. I poached the cod and mixed it in with some good stuff.

Cod Cakes

Poaching liquid:

  • 1 cup white wine
  • 2 cups water
  • juice of 1 lemon

Cod cakes

  • 1 lb cod
  • 2 celery stalks, diced
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp mayonnaise
  • 2 tsp good mustard
  • 2 eggs
  • 1 tsp paprika
  • 1/2 tsp chili flakes
  • 1 cup bread crumbs
  • 2 tbsp mixed fresh herbs
  • salt & pepper, to taste

Poach fish in poaching liquid until just cooked and fish flakes. Remove from liquid and set aside to cool.

Saute celery, onion, and garlic until wilted. Set aside to cool.

Mix mayonnaise, mustard, eggs, bread crumbs, herbs and spices. Stir in celery mixture. Break up cod and lightly stir into mixture. Form into 4 patties.

Fry in a lightly-oiled skillet until browned on both sides and heated all the way through.

Serve on top of grilled vegetables.

Cod Cakes

We also had a roasted beet from the garden, so that went onto the plate, as well.

Lots of flavors and lots of textures, and because it was done in short stages over the course of the day, it took no time to pull it all together.

A bowl of grilled vegetables is now a staple in the ‘fridge. Perfect for lunch, snacking, or a quick side for dinner.

The livin’ is easy, indeed…

 

 

 

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