Broiled Cod with Tarragon Mayo

This is another very simple recipe from the book Keepers.  My husband and I were trying out some fish recipes to eat during the winter months.  In mild weather, we both prefer to grill fish, but I wanted to switch it up to find a recipe that would work with different types of fish and be a winner every time.  Unfortunately, I am not much a fan of broiled cod fish as that was the fish I used in this recipe.  However, the broiling technique was wonderful as well as the tarragon mayo.  I have seldom used tarragon, but as I planted in my yard this year, I hope to have more experiments with tarragon next summer when it is big enough to use and not kill the plant.

Broiled Cod with Tarragon Mayo
1/4 cup mayonnaise (either self made or I like Hellman's)
3 teaspoons whole grain mustard (also great to use your own homemade mustard)
2 springs of tarragon, leaves removed and chopped
2 garlic cloves, minced
salt and pepper
1 pound cod fillet
olive oil
Lemon for serving

Preheat the broiler with the rack about 5 inches away from the broiler.  Place a cast iron pan on the rack to heat as the oven is heating.  Heat until very hot (5 minutes in an already warm oven or as the oven heats).  In the meantime, mix together mayonnaise, mustard, tarragon and garlic.  Season with salt and pepper to taste.  Lightly coat the cod in the olive oil, season with salt and pepper.  Cover the up facing side with the mayo mixture.  Transfer the mayo-covered fish to the hot cast iron skillet.  Broil until the fish is just cooked throughout and the mayo mixture is a light brown.  Remove from oven and serve with lemon wedges.  I added a spinach salad to have some greens with the fish and make it a lighter meal. 

Paella

Paella has long since been one of my favorite Spanish dishes, but I never thought I would be able to cook something that would even come close to what I ate in Spain at my host mom's table.  She would pull out this huge frying type pan which would cover the entire stove (all four burners)!  She would start adding each ingredient until the smell was unbearable and I couldn't wait to taste it.  With a pan that size she fed the entire family (about 10-12 people) and there was plenty to keep us all full and happy with such delicious food.

This recipe comes from Pam Anderson's cookbook Perfect One-Dish Dinners.  I would highly recommend you to buy it and try out this recipe as well as many others which are just as great and easy to cook up for dinner.

Paella

Serves 4-6

1 pound boneless, skinless chicken, cut into pieces

Oil for cooking

1 teaspoon paprika

1 teaspoon oregano

Salt and pepper

½ pound spicy sausage

1 yellow onion

½ bell pepper, chopped

3 cloves garlic

1 cup short grain rice

Saffron

½ teaspoon red pepper flakes

3-4 cups chicken broth

1 can diced tomatoes

½ pound deveined shrimp

½ cup peas

Parsley

Drizzle chicken with 1 tablespoon oil, sprinkle with paprika, oregano, salt and pepper.  Toss to coat evenly.  Heat a large skillet over medium heat.  When pan is hot, add chicken and cook until brown and just cooked.  Transfer to a small bowl.

Add remaining 1 tablespoon oil to the pan and add sausages.  Cook until well browned.  Add onion, bell pepper, garlic and cook until tender.  Stir in saffron, pepper flakes and rice.

Add broth and tomatoes and continue cooking over medium-high heat until liquid simmers.  Reduce heat to low, cover and cook until most of the liquid is absorbed, about 15 minutes.  Stir in chicken and shrimp and their juices.  Add peas, parsley and cook until seafood is cooked through, about 5 minutes longer.  Turn off heat and let stand for a few minutes.