Here’s a little recipe that I came up with using what was left in my fridge. I went fishing in May and caught some delicious lingcod. The other veggies are from my garden, and a friend of ours gave us some home made enchilada sauce.

Serves 4-6

1 TBL Oil
1 Medium Onion, chopped
4 Garlic cloves, diced
4 Tomatillos, chopped
1 Poblano pepper, chopped
2 TBL Lime juice
1 Tomato, chopped
3 TBL Enchilada sauce
2LB Cod, cut in strips

Heat Skillet medium/high heat. Heat oil. Add onions and cook for five minutes. Add garlic to skillet and cook for additional two minutes. Then add tomatillos, poblano pepper, lime juice, and tomato. Cook until onion is translucent, or another 5 or so minutes. Add cod, cook for another 7-10 minutes.

Serve with taco shells, salsa, etc :] Happy eating!


Lingcod caught out of Newport, Oregon

Lingcod caught out of Newport, Oregon

Skillet full of goodness!

Skillet full of goodness!


My favorite tomatos… Sun Gold. I could eat a million.


TACO Toppings


There’s only two kinds of salsa allowed in this house… Emerald Valley or home made.


Enchilada Sauce


Get in my belly!


And the left overs made delicious nachos for lunch the next day!


“no caption needed”


Thumbs up!



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