In order to save cooking time, we often employ a sous vide machine to cook certain meats we receive from BA and many of our non-BA meals. Sous vide is simply a method of cooking using precise temperature controlled water. Items you wish to cook are sealed as air tight as possible in a plastic bag and then placed in a water bath in which the water temperature is kept at the desired degree. For example, if you wanted to cook a steak so the inside was exactly 125 degrees, you would set your sous vide machine to 125, toss in your vacuum sealed meat, and walk away. It may take about an hour or so for the meat to reach temperature, but you can also just leave it all day, as it will never be overdone.
Its a great way to cook, and we use it often. I built my own sous vide machine, but there are many out there to choose from.
As we decided to switch our proteins around last week, we ended up using the Cod for the stir fry. Instead of stir frying the Cod, we left it in the sous vide cooker all day, as Mrs. BA Hacker and myself were arriving home late that day. We followed the directions for the stir fry, omitting the chicken. When the stir fry was finished, we brought the fish out of the sous vide and quickly seared them. We then laid the Cod on top of the stir fry. It was delicious, saved us time, and super simple.