Sweet and sour is one of the most wonderful flavor combinations that we know of – it’s sharp, bright, and wonderfully unparalleled. We’d like to talk about this recipe a little bit before we get down to business – we’ve got a couple of things to share with you about it, and a great tip to ensure you nail it the first time.

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About This Recipe

The first thing we want to highlight in this recipe is the presence of marjoram. This might sound like an odd first thing to mention, but we absolutely love the herb! It’s something that you don’t see in too many recipes, and we aren’t really sure why – it’s so tasty!

The best thing to compare marjoram to is probably oregano – it’s earthy, fruity, and perhaps a little sweeter and more delicate. It’s a herb that grows natively in Europe and can be dried and used in much the same way that many different Italian-style herbs can be.

Not only do we love marjoram in this recipe, but we’d recommend picking up a large shaker of it, you’ll be using it for everything before long! The next time you make some tasty marinara, make sure to add in a healthy sprinkling of this.

There’s no particular reason that we chose cod for this recipe – we simply thought that it would be a good, tasty choice. Cod is a fish that a number of people don’t really eat that much, which is a crying shame. We would suggest most people eat a little more cod, it has a number of health benefits, as well as some great flavor notes!

We really like that cod is particularly low-fat. We like this because it’s also a high-protein food, and finding food that strikes a high-protein, low-fat balance can be tricky. While plenty of processed options exist that might fit the bill, cod is a naturally occurring and wonderfully delicious option that we can’t recommend enough!

Hints & Tips

The best tip that we have for this recipe is to not be afraid of the onions as you cook them. A lot of people are a little put out by the idea of caramelizing onions or otherwise cooking them for a particularly long time. The reason for this is perfectly understandable – no one wants to eat burned food.

Great onions, though, will be wonderfully simple in their flavor notes. This means that you can cook them over exceptionally low heat, and be safe in the knowledge that they’ll slowly develop in complexity over time. As the onions start to soften and darken in color, you’ll just be generating more and more flavor – it’s a great way to boost any dish!

Sweet & Sour Cod

Recipe by morcayneCourse: SeafoodDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

40

minutes

Total time

45

minutes

Ingredients

• ¼ Cups Raisins

• ½ Cup Cream Sherry

• 1 ½ Pounds Cod (divided into 4 portions)

• 1 Tbsp Olive Oil

• 1 Medium Sweet Onion (sliced)

• ¼ Cup Roasted Pine Nuts

• 1 Tbsp Marjoram

• 3 Tbsp Red Wine Vinegar

• 2 Tbsp Water

Directions

• In a small saucepan combine raisins and sherry over a low heat until steaming, then set aside.
• Season your cod with a little salt and pepper and set aside.
• In a large skillet heat your olive oil over a low heat and cook your onions (stirring often) until they are golden color, anywhere between 15 to 30 minutes.
• Add in the saucepan of raisins, pine nuts, marjoram, vinegar, water, and a dash of salt.
• Place in your halibut and cover. Cook over a low heat until the fish turns opaque; about ten minutes.

Recipe Video