Seared Cod with Grits, Eggplant and Heirloom Tomatoes

Coincidentally, this dish is very trendy.

A boring workday leads to an over-the-top presentation. I just had to play with this tri-cornered plate!

A few hours after romanticizing about heirloom tomatoes for my Food Bloggers in NYC Meetup profile, Bon Appetit told me that my first experience with the fruit came just as it emerged as “One of the first status symbols of the new foodie elite.” Ugh, but good things shouldn’t be “trendy.”

Earlier this summer, a few hours after I bought this awesome tri-cornered plate from Fishs Eddy (for only 99 cents!), I read that matte black is all the rage this season. I love my dinnerware, but trends, really?

Whatever the trend, this dish is delicious and perfect to make right now. Make a visit to your farmers market and get it going.
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Start the grits using the directions on the box. After bringing the water to a boil and stirring in the grits, make sure you reduce the heat to a very low temperature and cover tightly. You will want to stir occasionally while they cook and soak up the water for 15-20 minutes. Do not use instant grits, ever.

My Cousin Vinny – I think about this scene every time I make grits.

Preheat oven to 350 degrees. Wash cod and pat dry with a paper towel. Cut into 4-7 ounce filets. Rub with a small amount of olive oil and season with salt, pepper, onion powder and fennel seeds. Let rest for 15 minutes.

Cut off the top green stem of a small eggplant or two. Pierce all over with a fork and place in a ceramic casserole dish with a lid. Microwave for about 6 minutes until tender. Remove from microwave and allow the steam to escape. (Notice all of the water that poured from the eggplant, no salting needed.)

Sear the cod in a very hot pan for 2-3 minutes per side. Move it to the oven and bake for 8-10 minutes until fully cooked. Allow to rest for a few minutes so the juices will retain.

Slice the eggplant and heirloom tomatoes and season with a bit of salt and pepper.

Stir a bit of pepper, butter, and parmesan cheese into the grits and spoon onto a plate or shallow bowl. Top with cod, eggplant and tomatoes. Sprinkle with chopped fresh basil and oregano (or whatever herbs you have on hand.) Enjoy the fresh flavors.