High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
1/2 tsp dried oregano
1/4 tsp plus 1/8 tsp sea salt, divided
1/4 tsp fresh ground black pepper
Heat an outdoor grill or grill pan to high and lightly brush grate or pan with oil. Sprinkle both sides of cod with oregano, 1/4 tsp salt and pepper and grill for 3 minutes per side, until barely opaque in center.
Meanwhile, in a small bowl, combine yogurt, cucumber, mint, onion and remaining 1/8 tsp salt. Serve with cod.
Serving Size: 1 piece grilled fish and 2 tbsp yogurt mixture
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.