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.
- 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
- 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
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.