MY SIMPLE COD FISH-YUCCA ESCABECHE, with BROCCOLI and AVOCADO

Cod fish, fresh, is a sweet white flaky fish that can be cooked in many ways. It is also sold as salted dry cod, preserved in a salted dry form that doesn’t need refrigeration. Today, instead of cooking my fresh fish as a stand-alone steak, I cubed it, seasoned it, and made it part of my Yucca in Escabeche dish. Just to come up with another way to cook it, since I use this type of fish almost weekly.
 
Category:  Entrée 
Approx. Prep and Cook Time: Under 35 Minutes
Approximate Cost:   $9.69 or $4.85 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 Cod fish steaks ($3.70)
1 tsp. Lemon pepper (.20)
¼ c. Angie’s basting oil ($1.20)
1 tbsp. Balsamic vinegar (.30)
2 tbsp. Salad olives (.25)
½ bag (24 oz.) of Frozen yucca ($1.99)
1 Onion (.40)
6 Garlic cloves (.30)
3 to 4 Bay leaves (.10)
1 avocado (optional) ($1.25)
 
Directions
Cube and season the cod with lemon pepper and 1 tbsp. basting oil. Refrigerate.
Cook the yucca according to the bag directions. (Just boil in salted water until tender.)
Drain the water and allow to rest to cool down a bit. Then cube it too.
In a skillet over medium, add what’s lefts of the basting oil and sauté the onion, and garlic.
Add the bay leaves, cooked-cubed yucca, and stir carefully not to mash the yucca.
Then add the salad olives and balsamic vinegar. Add a pinch of lemon pepper to taste.
On a separate skillet, sauté the cubed fish briefly and then add the fish to the yucca mix just to combine, to keep the cubes as visible as possible with minimum breakup.
You can eat this dish warm or cold.
Serve it with avocado, and/or steam broccoli and any hot sauce of your choice.
Done! 
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My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil