Does anyone know what number we’re at with the Fish 15 Ways series? No? I guess I’ll have to go back and count.
Anyway, it doesn’t matter because this fish is so good your eyes will roll back in your head and conscious thought will evaporate. Plus I’m giving you recipes for the sides to make this an entire meal.
There is one caveat: You have to buy good fish. This means wild caught, and it means either fresh or from a really amazing source like Sizzlefish. The good news is that the fish we’re making, is one of the cheapest out there, even wild caught: cod.
I know cod doesn’t sound like a very sexy fish, and you don’t usually find it on restaurant menus, but that’s because it’s inexpensive and hard to mess up (IF you get good-quality cod; otherwise it can be tough). If you’ve ever had true British fish and chips, cod is usually the fish they use, and it’s incredibly delicious and flaky and just falls apart in your mouth.
This is a breaded and pan-fried cod recipe that’s gluten-free and has a really nice flavor profile (I’ve been wanting to use that phrase) with paprika and my addition of cumin. Remember cumin? My favorite spice?
I adapted this recipe from one on the Sizzlefish website, and it did not disappoint. You know me, I can’t ever follow the directions, but believe me, cumin is an addition you don’t want to omit. I also used cornmeal instead of almond flour because (a) I had cornmeal, and again, you know me, I’m not going to the grocery store if I don’t have to; and (b) because cod is a hearty fish and the nice crunch of a coarse-ground, non-GMO cornmeal is the perfect pairing.
I paired this recipe with Cardamom Saffron Rice and Tomatoes and Broccoli with Red Peppers and Garlic.
Cod with Capers and Cumin
- juice of 1/2 lime
- 4 Tbsp chopped parsley
- 2 cod fillets about 1-inch thick
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup cornmeal
- 1/4 tsp paprika
- 1/4 tsp cumin
- 3 Tbsp butter
- 2 Tbsp capers
- Juice lime and chop cilantro. Season fish with salt and pepper. In a shallow bowl, whisk together cornmeal, cumin, and paprika. Dredge fillets in the flour, shaking off excess.
- Heat butter in a large skillet on medium-high heat until just browned, then add fish. Cook 3 minutes on each side, then reduce heat and cook until opaque and flaky. Remove to a plate and cover.
- Add capers with their juice to the skillet along with lime juice and half the parsley. Cook 2-3 minutes, until capers are just beginning to crisp. Pour pan sauce over fish and garnish with remaining parsley.
Cardamom Saffron Rice & Tomatoes
- 1 cup dry rice
- 1 garlic clove
- 1/2 yellow or sweet onion
- 1 Tbsp coconut oil
- 1 15- oz. can diced tomatoes
- pinch saffron
- 1/4 tsp coriander
- dash cinnamon
- 1 tsp sea salt
- Cook rice according to package directions. Mince garlic and dice onion.
- Five minutes before rice is done, melt coconut oil in a large sauté pan over medium heat. Sauté onion and garlic 5 minutes or until soft. Add 2 cups cooked rice to skillet along with tomatoes, saffron, coriander, cinnamon, and salt. Stir, cover, and allow to sit 5 minutes before serving.
Broccoli with Red Peppers & Garlic
- 2 garlic cloves
- 2 Tbsp butter
- 1/2 red bell pepper
- 1 large head broccoli
- salt to taste
- Chop broccoli into florets; peel and slice stem if desired. Mince garlic and dice bell pepper.
- Melt butter in a skillet on medium heat and add garlic and bell pepper; cook 2 minutes. Add broccoli, cover, and cook until tender, 6–7 more minutes. Season with salt to taste.