PAN-FRIED WILD COD COOKED IN COCONUT MILK, SALT AND CORIANDER
PAN-FRIED WILD COD COOKED IN COCONUT MILK, MUSHROOMS AND KALE
All ingredients are organic
1 piece wild cod fish
1 tsp ginger
2 cup coconut milk
¼ cup basil
1 bunch coriander
2 cups mushrooms sliced
½ tbsp Sea salt
2 tbsp Zataar
½ tbsp black pepper
1 cup quinoa
4 Kale leaves
2 tbsp butter
Garlic and Onion sauce optional
In a pot with boiling water and coconut oil add 1 cup quinoa and let simmer for 20 minutes. In a large flat skillet, on medium heat, melt 2 tbsp coconut oil until liquified, add mushrooms till light brown then add cod fish covering with sea salt, black pepper, ginger and zataar and coconut milk. Add coriander and basil leaves and kale, cover for 5 minutes and ready to serve on plate over quinoa. Cod is both a nutritious and flavorful fish loaded with lean protein, vitamins, and minerals. Although lower in omega-3s than fatty fish, cod can still be part of a healthy diet. Cod contains less mercury than some seafood, including popular fish like tuna, and can be prepared in multiple ways.
*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
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