While I love celebrating St. Patrick's Day (several times over), there is one thing I do not partake in: eating corned beef. As a pescatarian, I don't touch the stuff. Luckily, there are plenty of other foods to eat to celebrate the day.
This year I made a souped up version of mashed potatoes and broiled cod with dill sauce (not sure how Irish that is, but dill is green!). Here is a quick rundown of how I made them.
Cabbage and Potato Bake
Preheat oven to 400.
In a large pot, prepare mashed potatoes to your liking (I used 5 Yukon golds, kept skin on and left a little lumpy)
Add parboiled cabbage (cut into 1 inch squares) to the pot of potatoes.
Stir in some scallions and mustard (Coleman's is best).
Put potato mixture into a sprayed casserole dish.
Top liberally with shredded Irish cheddar.
Bake for about 20 minutes until cheese is bubbly.
Broiled Cod with Dill Sauce
Rinse and pat dry cod filets.
In a small bowl, mix together mayo, dijon mustard, horseradish, and fresh dill. Make enough to cover the cod filets; use as much or as little as you want according to taste.
Place cod in sprayed shallow baking dish. Season with salt and pepper and fresh lemon juice.
Put cod under broiler for about 7 minutes. Take out and spread dill mixture over top of cod. Put back under broiler for another 2-3 minutes. Cod is ready when it flakes with a fork.