Monday, March 14, 2011

Paleo Kilauea Coconut Cod with Kale

Since she's erupting, I thought I'd name this Hawaiian inspired fish dish after the famous Big Island volcano. Also, I really like alliteration. 

2 Wild Pacific Cod filets
2 tbs coconut oil
1 tbs dried seaweed
1 tbs dried onion
1 tbs cashews, crushed
1 tsp garlic powder
1 tsp crushed red pepper
1 tsp sea salt
2 tbs unsweetened coconut flakes
2 cups kale

Preheat broiler to high.

In a large saute pan heat coconut oil.  Wash and pat cod filets dry, then salt each side. Mix seaweed, onion, cashews, garlic powder and crushed red pepper together - then press the mixture on to both sides of the fish. Fry the fish in the coconut oil, about 3 minutes on each side.  Remove filets and place on a baking sheet.  Sprinkle any remaining seaweed spice mixture and coconut flakes on top, and place in broiler.  DO NOT TAKE YOUR EYES OFF THE FISH!  The coconut will burn in less than a second, so keep watch.  It only takes a minute or so, you just want it golden.

In the same pan you cooked the fish, drain all but a tablespoon or two of the leftover oil and throw kale in there.  Toss with tongs until wilted, serve fish on a bed of kale. 

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