• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Blog
  • What could the forbidden fruit do for your dinner?

What could the forbidden fruit do for your dinner?

Cakes and Breads / May 12, 2015

The following ritual has become a kind of a joke these days:  I get the bug to cook, I invite friends over for a meal, they ask “what can I bring?” and I of course just say, “…bring your appetite. I have the rest!”

It sounds innocent enough; civilized, intelligent people around my table who bring me wine and all I have to do is cook. And on this fateful evening I decided that I would make QUICK APPLE LEMON RELISH WITH BAKED COD AND BLACK RICE and MANGO HABANERO APRICOT BUTTER CROSTINI.

But wait. We know about that evil fruit whose core is cloaked in fable and truth, that blossomed only to change Eden to desert and isolation. Oh yeah, nothing guiltless about that menu choice. Can it be served without debate? Will biting into its crispy flesh transform us into new creatures and spoil it all? Could it possibly keep the doctor away, show a teacher you love her, stand as the main ingredient in America’s favorite pie, and cause Adam to fall?

The apple has a heavy load to carry.

Which is why I decided it MUST be the centerpiece of my easy meal.

Chop, chop, chop into little chunks it fell before becoming part of a quick apple relish with onion, fresh tarragon, lemon and a bit of champagne vinegar. Then, by being carefully placed atop a salt and pepper baked cod, all fables fell away, and only knife and fork were our tools of conversation. And all because forbidden is what food is all about.

Eve would be SOOOO proud.


Print Friendly, PDF & Email

Baked Cod with Apple Lemon Relish

With Black Rice and Mango Habanero Orange Butter Crostini*

 Serves 2


Ingredients:

2 6 ounce code filets
¼ t seasoning salt
2 T canola oil
Salt and Pepper
½ loaf 4 grain French bread
3 T butter
1 T mango habanero sauce
2 T orange marmalade
1t fresh tarragon leaves, chopped finely and some whole to garnish
1 large Fuji apple diced small
¼ C very thinly sliced sweet onion or shallot
¼ C champagne vinegar or very mild white vinegar (apple cider works, but very tart.)
Juice and zest of 1 lemon (reserve 3 thin slices of the lemon before squeezing to top the cod while baking.


 Direction:

  • In a small bowl, add the apple, the onion, the lemon juice and zest, salt and pepper, chopped tarragon and the vinegar. Stir, pat down so that as much of the ingredients touch the vinegar. Cover and refrigerate for about 2 – 3 hours.
  • Rub baking dish with 1 T olive oil and rub the other on the cod filets and place in dish, not touching. Sprinkle lightly with seasoning salt and salt and pepper then top with the lemon slices. Cook on 400 degrees F for 15 minutes or just until they turn opaque. Remove and serve with the relish on top.
  • I also served with black rice which is so easy, nutty and beautiful!
  • The crostini is prepared by toasting the bread on each side under the broiler. Then combine the butter, mango habanero sauce and marmalade together, evenly spread on bread and then broil again until melted.
Previous Post
Don’t be square, circle around to an easy, colorful dish even with leftovers.
Next Post
Coastal culinary musings. Or, why Spanish Moss and Egg Souffles really do go together.

Camine Pappas

Hi! I'm Camine Pappas

I have a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
I help you master and interpret the short-list of core techniques and processes you will need to begin achieving culinary success so everyone wearing an apron can find a way to make friends with the science of cooking and fall in love with all its possibilities.


LEARN MORE
Purchase Book
Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Categories
  • Appetizers
  • Breads and Muffins
  • Breakfast/Brunch
  • Desserts
    • Cakes and Breads
    • Cookies and Bars
    • Miscellaneous
    • Pies and Tarts
    • Puddings and Parfaits
  • Main Course
    • Beef
    • Chicken
    • Lamb
    • Meatless
    • Pasta
    • Pork
    • Seafood
    • Turkey
  • Misc.
    • Cocktails
    • Sauces, Relishes and Jams
    • Snacks
  • Salads
    • Jello Salads – (Family Traditions!)
    • Main Course Salads
    • Salads/Vegetarian
    • Salads/With Meat
  • Sauces/Condiments
  • Sides
    • Includes Main Course Recipe
  • Soups
    • Soups/Stew Vegetarian
    • Soups/Stew with Chicken, Turkey
    • Soups/Stews with Beef, Veal, Pork
    • Soups/Stews with Lamb, Veal
  • Soups/Salads
Load More
Archives
  • 2023
  • 2022
  • 2021
  • 2020
  • 2019
  • 2018
  • 2017
  • 2016
  • 2015
  • 2014
  • 2013
Previous Post
Don’t be square, circle around to an easy, colorful dish even with leftovers.
Next Post
Coastal culinary musings. Or, why Spanish Moss and Egg Souffles really do go together.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
Salmon vegetable skewers. Nothing to make me win a Salmon vegetable skewers. Nothing to make me win a James Beard award (although the whole lemon avocado sauce was wild!) but so good! #caminecooks #blingcuisine #ifeellikecooking #eatmenow #weekenddinner dinner
It’s just that good on its own, as a whole meal! It’s just that good on its own, as a whole meal! 🏆🥔🍅🧅simple yet elegant. Twice baked potato HEAVEN with Gorgonzola, tomatoes, and caramelized onions. #caminecooks #blingcuisine #ifeellikecooking #twicebaked #iwantitall
Caprese and love. It’s all you need. #blingcuisi Caprese and love. It’s all you need. #blingcuisine #caminecooks #ifeellikecooking #sundaydinner
Looks like a Dr Seuss beverage🙈! Almost a littl Looks like a Dr Seuss beverage🙈! Almost a little too healthy for its deliciousness quotient😆. But tastes 😋so refreshing!! Love @traderjoes hacks! …. #caminecooks #blingcuisine #yummy #ifeellikecooking #greendrinks #addlemons
Bread is always smart. But when topped with tomato Bread is always smart. But when topped with tomato and mozzarella I’m in heaven. #caminecooks #blingcuisine #homechef #yummy #hungrycommunities #charlotte
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY