Lemony Alaskan Cod, Heirloom Fordhook Lima Beans, Olives, Tomatoes

Lemony Alaskan Cod, Heirloom Fordhook Lima Beans, Olives, Tomatoes

Wild-Caught Alaskan Cod, Heirloom Fordhook Lima Beans
Cherry Tomatoes, Kalamata Olives, Capers, Onion
Meyer Lemon, White Wine, Olive Oil, Oregano

Here are two of my favorite frozen foods in one dish: Cod from the freezing cold clear waters of Alaska and Heirloom Fordhook Lima Beans from California.

Alaska
This is Glacier Bay, Alaska

This one-skillet dinner is a variation of one of my most popular, Alaskan Cod/Mediterranean Flavors. Here, I replace artichokes with Fordhook Lima Beans – those delicious pale green, plump, plush succulent legumes.

I use the PictSweet Farms Lima Beans, “The Fordhook variety of Lima Beans was introduced in California in 1904. This variety requires warm days and cool nights to develop their large, firm bean with award-winning texture.”

Nana's Chicken Soup
Chicken Soup Inspired by Nana

Unlike my siblings, I’ve always been a huge fan of huge beans. Ever since I was a kid, I loved how my Nana would cook dried Lima Beans in her chicken soup. I adored those big velvety butter beans. I add them to my chicken soup now too, but cook them separately so the broth stays clear.

Lemony Alaskan Cod, Heirloom Fordhook Lima Beans Recipe

FROZEN: Alaskan Cod and Heirloom Fordhook Lima Beans

Ingredients:

1 1/2 lbs. boneless, skinless wild caught Alaskan cod
10 oz. heirloom cherry tomatoes
10 oz. heirloom Fordhook lima beans
10 oz. pitted Kalamata olives, rinsed and drained
1/2 jar capers, rinsed and drained (about 2 oz. dry weight)
1/2 medium white onion, sliced
2 t. dried oregano
1 Meyer lemon, sliced into wheels, sans seeds
1 c. dry white wine
1 T. high quality fish sauce (like Red Boat)
1/3 c. fruity olive oil
salt and pepper

FROZEN: Alaskan Cod and Heirloom Fordhook Lima Beans

Method:

Rinse frozen cod under cold running water. Place on a plate to semi-defrost while preparing the other ingredients.

In a large skillet, scatter tomatoes, lima beans, olives, capers and onion. Season with salt and pepper, sprinkle with oregano. Place semi-defrosted fish atop the vegetable mixture. Season the fish with salt and pepper.

Add fish sauce to wine, then pour into the pan. Top the fish with lemon wheels. Drizzle olive oil over the fish. Cook on stove-top, over high heat until the juices start to bubble. Reduce heat, cover and continue to cook until the fish is cooked through, about 20 minutes.

Lemony Alaskan Cod, Heirloom Fordhook Lima Beans, Olives, Tomatoes

Serve with something to sop up those fabulous juices – brown rice, couscous, quinoa, crusty bread…

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