The Swim and Cumin Chili Cod with Warm Corn Relish

by Joanne on September 24, 2010

Last night Ted and I took a swimming class at the Community College.


The class lasted an hour.  It was an intermediate swim but there was a lot of standing around listening to the instructor.   

Ted was the “bad boy” in the class: talking while the instructor was talking, poking me while I was trying to do the breathing exercises, etc.  He’s going to get in deep water with the instructor and he’ll try to take me down with him.  At one point, I got so much water up my nose because he made me laugh. Good thing it was the end of class.  I simply said “Since there’s only 5 minutes left, I’m getting out to go to the bathroom”.  He didn’t hear the “getting out part” and yelled “WHAT?! YOU CAN’T DO THAT IN THE POOL!”  Please! AS IF…..!!!!

We have class for about a month then Ted might work with someone regarding swimming for a triathlon.  I say “Ted” because I’m not completely sold on the triathlon competition yet.  I’ve still got too much running in my blood. 

Speaking of which, this morning I did a few tempo miles and Shane and I ran an easy 3.6.  Total run was 8.6 miles.  

In case your wondering about the Morning Glory Buns,


(the recipe that won me a finalists position in the California Raisin Boards Bread competition) that’s a work in progress. Last weekend, three batches of buns were made. This week, I found out that I need to work with 6 lbs of flour which will yield about 5 batches of buns.  That’s a lot of buns!  In addition, we will only be allowed a certain amount of time on the mixers.  I’ve emailed and spoken to event organizers because I’m so nervous about the competition.  This is what I found out:

  • Ted can come with me.  We booked our flights today…Manhattan, Kansas Here We Come!
  • Only limited time will be allowed on the mixer and at our station then another group of 13 are called in.…YIKES!
  • I have to bring my own maple syrup brand and they WILL provide the fresh ingredients.  Pride of New York 100% Maple Syrup – what else?!!!
  • pony_logo2
  • I said I didn’t use powdered milk, frozen eggs, or bakers margarine.  Those poor folks are probably cursing themselves for picking my recipe.  When asked if I needed fresh ginger root, I said “no, ground ginger is fine”.  The response was “I thought you ground your own ginger since you made such a case about fresh ingredients.” I was already getting LIP!  To justify my case, fresh ginger would the pièce de résistance BUT … due to time limits, and the fact that I will have to zest about 15 oranges!!!!…… I’m passing on the grinding of my own ginger.

It’s going to be fun but very nerve racking.  All this happens beginning October 14th….stay tuned!

Cumin Chili Cod and Corn Relish

This is a mildly spiced recipe which is adaptable to either a warm or cold relish. 


Begin by making the relish and then cook the cod.


  • 1 1/4 lb cod
  • juice of 1 lemon
  • salt and pepper
  • 1/4 tsp each:  paprika, cumin, cayenne pepper
  • 2 TBS Safflower oil (or canola)

The Relish


  • 1/4 cup olive oil
  • 2 cups frozen corn defrosted *Fresh would be even better
  • 15 oz Black Beans – drained and rinsed
  • 1/2 red pepper, diced
  • 1/4 cup diced onion
  • 1 tsp minced garlic
  • 2 TBS Mezzetta Tamed Jalapeno Peppers, chopped
  • 1 TBS each:  Lime juice, Lemon juice
  • 2 TBS each: chopped fresh cilantro, chopped fresh parsley
  • salt and pepper to taste

The relish directions:  Heat oil in a large pan over medium heat.  Add corn, beans, red pepper, onion, garlic, jalapeno peppers and cook, stirring frequently for 10 minutes.

Add the lemon, lime, cilantro, parsley, salt and pepper. Turn off the heat, cover and let relax. 

The cod directions:  Preheat oven to 375 F.

Squeeze the lemon over the fish.  Sprinkle with salt and pepper.

Mix the spices together and rub onto the fish.

Heat the oil in a pan over high heat. When hot, add fish and cook about 3 to 5 minutes per side.

Remove to the oven, preferably in the same pan (make sure it’s oven proof) to finish cooking for 5 minutes *depending on how thick the fish is. It’s cooked when it flakes.


The relish with the fish is very good. It adds another texture experience that you won’t want to miss.




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  • At 2010.09.24 07:14, Heather said:

    Haha!! I love that Ted is the “instigator” in class!!

    OMG, how exciting about the recipe contest! You are going to do GREAT. I can’t wait to hear all about it!

    • At 2010.09.24 10:07, Lori (Finding Radiance) said:

      How exciting about the contest! I can’t wait to see how you do 😀

      • At 2010.09.24 11:48, Anne@ Food Loving Polar Bear said:

        Please fee free to send me all the leftover buns 😉 I don’t mind!

        Hihi, I was laughing at Ted’s behaviour at the swimming class, it seems that no matter how old men are they will always be boys at heart 😀

        • At 2010.09.24 12:53, Sarah said:

          Oh geez, I’m dying of laughter just picturing that pool incident! Boys!

          Good luck with the contest…so exciting!!!

          • At 2010.09.24 14:04, Karen said:

            Have fun in Manhattan…it’s a great town. I’m a Kansas girl. I live a long way from Manhattan, but my dad is a KSU alum.

            • At 2010.09.24 15:26, Monet said:

              Wonderful fish dish. I love serving corn salsa with fish…it adds such brightness. And I’m so excited about this competition…but my goodness…you do have to make a lot of buns! I know you will do great, and I’m glad that Ted will be there to support you.

              • At 2010.09.24 20:53, claudia lamascolo said:

                gorgeous looking and again so healthy!

                • At 2010.09.26 12:23, Amanda @ BakingWithoutABox said:

                  I would give you a “10” on those morning buns if they taste anywhere near as good as they looks. Hot hubs and I were just drooling over the screen.

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