Paleo Tropical Cod, A Fish Entrée with Mango Red Pepper Salsa © 2013 . All rights reserved.

Paleo Tropical Cod, A Fish Entrée with Mango Red Pepper Salsa

I’m hoping this weekend I get a lot of work done – watercoloring, cooking, hanging pictures, taking Chance to the beach for a swim, you know…weekend work. I love the weekends – I just get to relax and take a break from my day job. I really do love what I do, but sometimes, I think I just need a break from it. Especially since we’re going through this transition with being bought by McKesson. I am definitely honing my skills of patience, that’s for sure!

I really like a good fish, but I hate when it tastes too fishy. I equally hate when the spice overpowers the fish taste. I really like it just perfectly balanced. I also like my fish grilled with a little tan on the top, but still flaky and juicy on the inside. So I’m taking this weekend to practice my grilling techniques, as Angel usually does the grilling. If I have to be without him, I can at least use my time wisely!

Recipe: Paleo Tropical Cod

Ingredients

  • 4 Cod Fillets
  • 1 Tbsp Chili Pepper Paste*
  • ½ tsp Cumin
  • Juice of 1 Lime
  • 1 tsp Black Pepper
  • ¼ cup Cilantro
  • Coarse Sea Salt
  • Coconut Oil
  • Paleo Mango Red Pepper Salsa

Instructions

  1. Heat the 1 tablespoon of coconut oil to liquefy it, then mix in the chili pepper paste (*or minced chili peppers), cumin, lime juice, black pepper and cilantro (reserve a little for garnish).
  2. Marinate the cod in the mixture for at least 15 minutes prior to cooking. I prefer to grill this, but if you don’t have one, we’ve included instructions for pan-searing as well. Just before cooking, dust the fish with sea salt on all sides.
  3. Pan Searing: Heat 1 Tbsp coconut oil over medium-high (~6) heat. Cook each side of the fish for 4-5 minutes on each side, or until golden.
  4. Grilling: Heat the grill to medium-high heat. Once hot, add the fish and cook for 3 minutes on each side (open grill) until no longer transparent in the middle and flaky.
  5. In general, cook time should be about 8 minutes total per 1” thick fish.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Garnish with cilantro and serve with our delicious Paleo Mango Red Pepper Salsa!

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  1. By Menu Plan Monday 9/16 | The Meanest Momma September 15, 2013 at 5:58 pm

  2. By Paleo Mango Red Pepper Salsa, A Fruity Condiment March 16, 2014 at 2:38 pm