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

Blackened Fish Tacos with Avocado Cilantro Sauce

I’d have to say I am an avid taco lover.  I eat tacos of some sort at least twice a week.  

This is one of my favorite taco recipes! 

The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce.  All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool. 

You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like. 

The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime. 

A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day! 

BLACKENED SEASONING

  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ¼  teaspoon sea salt
  • ¼ teaspoon red pepper flakes

FISH

  • 6 (4 ounce) white fish fillets 
  • 2-3 sticks unsalted butter
  • 1 lemon cut into wedges
  • 8 to 10 (6 inch) flour or corn tortillas

THE SLAW: 

  • 1 Tri-color Coleslaw bag
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

AVOCADO-CILANTRO SAUCE:

  • 1 avocado
  • 1 garlic clove
  • ¼ cup cilantro leaves
  • ¼ cup plain Greek yogurt
  • 3 Tbsp lime juice
  • 1 tsp. Sriracha, optional
  • Salt and pepper, to taste
  • 2 Tbsp olive oil
  • ¼ to ½ cup water (depending on consistency)

INSTRUCTIONS

In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside. 

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon  over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.

No one said this was healthy. LOL

To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into pieces. 

To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce. 

Serve with a fresh squeeze of lime and enjoy!

Blogs, Recipes

PAN FRIED WHITEFISH WITH ARTICHOKES, OLIVES, AND CHERRY TOMATOES

It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer. 

The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!

A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed. 

Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL

INGREDIENTS

  • 4 grouper filets
  • 1 white onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 pint cherry tomatoes
  • I can artichoke hearts, drained and chopped
  • 1 can (6 ounces) Large Black Olives
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon ground Black Pepper
  • 1 cup chicken broth
  • ¼ cup Dry White Wine
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
  • Parmesan Cheese, for garnish
  • DON’T LIKE OLIVES OR ARTICHOKES:
  • 1 tablespoon sea salt 
  • ¼ cup lemon juice!

INSTRUCTIONS

Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes. 

Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant. 

Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir. 

Place lid on for 5 minutes, liquid to reduce. 

Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst. 

Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes. 

Add butter, stir and melt on low heat. 

Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. 

Place the filets  in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes. 

Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley. 

You can serve this on its own or with a side of cauliflower rice/white rice.