Paleo Cod Cakes

Who needs crabmeat?  Consider these the poor man's crabcake, and I'd be willing to wager if you didn't say anything, it would be tough for anyone to figure out that you didn't splurge.  They're pretty quick to put together, make a great appetizer, or a very satisfying dinner.

Olive oil

1 carrot, peeled and diced

1 medium yellow onion, diced

4 green onions, diced

1 garlic clove, peeled and chopped

1 small sweet potato, peeled and boiled

1 lb cod filets

salt & pepper

1/2 c almond meal

2 tbs mayo (make your own, I use Julia Child's recipe)

3 tbs dijon mustard

3 tbs fresh dill, chopped

3 tbs parsley, chopped

1 egg, beaten

juice and zest from 1 lemon

Heat the oilive oil and saute the carrot, onion, green onion and garlic until onions sweat a bit.  Remove and add it to the sweet potatoes..  Mix roughly with a fork.  In that same pan, add a little more olive oil and cook the cook, then add that to the potato mixture.  Toss in the remaining ingredients and mix thoroughly with a fork, but try and keep some texture.

Make little patties out of the mixture - and just a note, the smaller they are, they easier they'll be to flip - and place them on a plate.  Cover with plastic wrap and put them in the fridge for at least 30 minutes to firm up.  

In a large pan, heat some butter until it's foamy and fry those little guys up until they get crispy.  We ate them once with salsa, and once with a remoulade style sauce (mayo, dijon, tabasco) that you'd see more often with a crabcake. 

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.