Bad Fish…Good Velveeta

Always on the lookout for a new and exciting food to try, I settled on cod earlier this week. It’s the stuff Captain D’s uses for their outrageously fattening and delicious fried fish, right? It was beautiful – silky white fillets labeled “wild caught.” What could be greener?

I marinated the cod in jerk seasoning, coated them with seasoned breadcrumbs and then sauteed them (rainy out – no grilling) in oil. Yuck! The texture was gooey and rubbery at the same time. I thought, ‘Maybe I didn’t cook them long enough.’ But no matter how long I left them in the pan they remained gooey and rubbery. The boys were muted while eating until I said I hated this fish. They promptly put down their forks.

The only thing that saved this meal was homemade Macaroni and Cheese made with Velveeta (yes, I really mean Velveeta), sour cream and milk. Do not turn up your nose at Velvetta. It has very limited applications, but a couple of things cannot do without it – Macaroni and Cheese and the dip you make with it and Rotel Tomatoes.