Blogs, Recipes

Chili Lime Cod with Fresh Pico de Gallo over Slaw

You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.

There are so many different methods to make cod. From baking cod to fried cod. 

In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless. 

And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!

What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity. 

Ingredients

  • 1 lb Cod Fillet
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning
  • ⅛ Teaspoon Cayenne 
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • Zest and Juice of 2 Limes

Fresh Pico de Gallo Ingredients 

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste 

Slaw Ingredients

  • 1 bags ColeSlaw mix
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

Instructions

To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside. 

To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.

For the cod…

In a small bowl combine all of the spices with lime zest and mix well.

Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.

Heat the olive oil in a large non-stick pan.

Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.

Carefully turn the cod over and cook until opaque and completely cooked through.

Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.

www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Chili Lime Tofu Bowl

In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.

It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!

The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.

Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!

Next, sauté the onion, pepper and garlic.

While the veggies are in the pan, prepare the sauce. 

The sauce is super easy, savory, sweet, and  slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.

I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness. 

These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!

Trust me! You will love it, even those of you unsure of tofu! 

Ingredients

1/4 cup lime juice

2 tablespoons soy sauce

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon red pepper flakes

½ teaspoon brown sugar

1/2 teaspoon black pepper

2 tablespoons Cornstarch 

1 tablespoons Chili Lime seasoning,

2 tablespoons vegetable oil (or another high heat cooking oil)

1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)

1 large bell peppers (any color), sliced into strips

1 medium red onion, sliced into strips

3 garlic cloves, chopped

1/4 cup finely chopped fresh cilantro

1 Avocado, pitted and sliced 

1 cup cooked white rice

Sour cream

Instructions

Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.

In a bowl, mix together the cornstarch and Chili Lime seasoning. 

Toss the tofu in the cornstarch and Chili lime seasoning. 

Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.

Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute. 

Remove saute veggies from pan.

Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.

Scoop white rice into a bowl and top with tofu,

sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.

Enjoy!

Looking for a wine to pair with this dish?
Scout & Cellar 2017 CAN SUMOI LA ROSA
Fresh and lively with notes of red cherry, Meyer lemon and wild strawberry with a balanced minerality and refreshing finish.
www.scoutandcellar.com/whiskawaykitchen