Ingredients
Units Scale
- 2–2.5 lbs. Wild Alaskan Black Cod
- Garlic powder
- 1 Leek, white part only dice
- 1 spring onion, red or white green part good, about a cup
- 1 Tbsp. spring garlic
- Juice of 2– 3 Limes ( some for fish in first step, rest for leeks and onions)
- Splash of white balsamic ( optional)
- Southwest 6 Seasonings LINK ERIN
- Sprinklers over fish
- Fresh cilantro, minced
- 2–3 Tbsp. Avocado or coconut oil
- Fresh ground pepper
Instructions
- Wash and pat dry black cod
- Cut piece of cod into single servings. Cod can come in a large long pieces. Cutting them makes it easier to flip and nicely portioned.
- In a large skillet, heard on medium heat add oil.
- Squeeze have a lime over the top of cod. Sprinkle fish with some garlic granules. Pepper to taste.
- Once oil starts to separate, make sure pan is hot. The oil in pan needs to be hot.
- Place fish skin side down into hot oil. Be careful as it can spatter.
- Sprinkle fish with Southwest seasonings.
- Cover and Cook fish, depending on thickness, either 2-3 min per side.
- Flip over for another 2-3 minutes.
- Then remove into a plate keeping all the juices!
- In same skillet with fish juices, add the leeks, onions and garlic. Cover and sauté until soften. Add more avocado oil or fish or a veggie stock, if skillet feels too dry.
- Once soft add rest of lime juice and balsamic. Reduce for 2-4 minutes.
- Return fish to skillet over the onions and leeks. Sprinkle with fresh cilantro. Cover for another minute.
- Serve with zucchini, corn, hash, or this new rendition of zucchini, cauliflower hash because corn isn’t in season, but you can also add frozen corn as well.
- Make a nice little salad I like to add more cilantro, cucumbers, radishes, red onion. Make the cilantro vinaigrette found in damn good gluten-free the cookbook or a light olive oil and lime cilantro vinaigrette.