Sorry this week’s post is somewhat short on dialogue (or you’re welcome to those who just want the recipe!). Things are a bit crazy on our end, but we hope to get back to sanity somewhat soon. We’ve been preparing and organizing for the upcoming P3! Paleo, Polyface, PorkFest! There are lots of giveaways going on, so you’ll want to check it out. If you’re in the MD/DC/VA area, you should come! We’re super grateful to be sponsored by none other than Polyface Farms, and we hope we do them proud. But that’s bacon, and this is cod…

Cod is a fish that we hadn’t been very familiar with, but after conquering fritters we decided it was something we would like to have more often. Especially when it goes on sale wild-caught at Costco. This is a pan fried/poached rendition with a tasty glaze.

Ingredients

Asian Glaze

4 Tbsp coconut aminos

1/2 tsp spicy deli mustard

1/2 tsp grated ginger

1 tsp rice vinegar

1 pinch of Chinese five spice powder

Cod

2 – 3 lbs of cod filets

1 Tbsp coconut oil

a pinch of salt and pepper

Method



Whisk the glaze ingredients very well in small bowl, and pour into your skillet on medium-low heat to reduce. Remove once your glaze has reduced by at least a third and has a somewhat syrupy consistency. Set aside for brushing on the fish.



Heat the coconut oil over medium in a large pan. Salt and pepper the cod, and gently place the cod filets on the pan and brush some of the glaze on top.



Cook for 3-5 minutes.



Flip, brush on more glaze, and cook for another 3 – 5 minutes covered, or until the fish is cooked through (it will flake easily when done cooking).



This is a delicious, light dish that will pair well with some sautéed vegetables or a salad. It also works well as a protein for salads in leftovers throughout the week, if there’s any left!

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