Prosciutto Wrapped Cod on a Chorizo Bean Bed

That’s a mouthful!!  And I’m not just talking about the title!! This is a meal all in itself, and it explodes with all kinds of flavors!!  Not gonna lie, it is a little intense, so if you aren’t a fan of big flavors I have a recommendation: either make just the cod, just the beans, or make both but keep them seperate. I am going to explain the recipe as the original presents it, but you can adjust it how ever it pleases you. :). 
So, here’s what you need:

  • 4 Fillets of Cod 
  • 8 Thin slices of Prosciutto
  • 3 Tbsp Grassfed Butter or Coconut Oil
  • 1/2 Small Red Onion (or a Small Shallot), Finely Chopped
  • 1 tsp Thyme 
  •  1 1 tsp Oregano
  • 1 Link Chorizo (4 oz)
  • 1 Can Cannellini Beans (15 oz)
  • 1/4 C Chicken Stock (preferably low sodium)
  • 4 Lemon Wedges
  • Salt and Pepper

And here’s how you do it:

  1. Season the cod with salt and pepper. Wrap each fillet in two pieces of prosciutto, offsetting the seams so they don’t come undone too easy. :).  Set them seam side down while you prepare to cook them. 
  2. Melt 2 Tbsp butter or oil in a large pan over medium high heat. Add Cod seam side down and cook until prosciutto gets crispy, 3-4 minutes. Flip and cook an additional 4 minutes or so, until the other side is crispy and the fish is cooked through. It should flake easily with a fork.  Set aside. 
  3. Add 1 Tbsp butter or oil back to the pan and melt over medium high heat. Add onions and cook until translucent. Stir in thyme and oregano and cook 30 seconds
  4. Crumble in your chorizo and cook until starting to brown. If your chorizo renders a large amount of grease, I would drain it off. (You will be able to tell from my pictures that I didn’t think of that in time for my own meal haha). Add beans and broth, and cook, scraping up any yummy bits. Let liquid reduce, about 3 minutes. 
  5. Place cod fillets on top, cover, and let everything get warm for about 1 minute. Top with lemon wedges and serve!

Peectures!!

  
Salt and pepper da feesh. 

  
Wrap da feesh. 

   
 

Cook da feesh. 

  
Yummy feesh!

  
Chorizo!! You need about 4 oz. 

  
Sauté dem onions

  
Add your chorizo

  
Chop it up and cook until starting to brown. 

  
Add the beans and broth. 

  
Cook until reduced. 

  
Yummy

   
 

Add the fish back on top and warm through

      

Add your lemon wedges and serve! Boom. 
 

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Pesto Cod – Light and Flavorful

I’m back I’m back I’m back!! This past month has been so fully devoted to my trip “home” to visit my family in Washington! It. Was. Beautiful. I got to meet my new nephew, Ellis London. I got to build Legos with my oldest Nephew, Noah Jesse. And I got to play in an Anna and Elsa tent with my one and only niece, Olive Selah Grace. I got my toes done and shopped at Ross with the girls (one doesn’t realize how they love Ross until they move away from it!), to go on a romantic date with my husband at a spot on the beach we went to when just dating…and I got to be close to my three brothers, my best friends of all time. My heart is happy as I resume my food posting!! So please forgive me for my absence! But when one has not seen so many of the most important people in their life for a year and 3 months….one cuts out everything else in life to just BE with them!! I sincerely hope you all had a chance these past months to just BE with the ones that are important to you!

However, as glorious as it was, I am ready for a few things to resume. First and foremost, health! In every aspect of the word! Physical, mental, spiritual!! And along with that, the resuming of sharingy journey with you wonderful people!!

So, assuming you are all still feeling like fat cows just like me, let’s start off with something super light but still so yummy yummy yummy!!

Cod with Pesto! So incredibly easy and tasty!

So, here’s what you need:

16 oz Cod Fillets
2 Tbsp Coconut Oil
1 sm bunch parsley
2 Tbsp cilantro paste or fresh (optional)
1 tsp minced garlic
Juice of a lemon
2+ tsp Olive Oil
2 tbsp minced favorite nut (I used walnut)

 

And here’s how you do it!

  1. Preheat the oven to 400*
  2. Start your pesto. Trim the stems off the parsley and place in a good proccessor. Pulse a few times until broken down some.
  3. Add all the other ingredients except the fish and blend. Add more olive oil until it becomes a thick sauce, or whatever consistency you prefer.
  4. In a cast iron skillet, melt coconut oil over medium high heat. Add fish and sear for about 3 minutes per side.
  5. Too each fillet with even portions of pesto then slide into the oven for 5 minutes to heat everything through. Serve hot and feel good about your choices!! Go you!! Happy New Year!!

 

 

Pesto Cod 1

Blend everything together to make your pestoooooo!

Pesto Cod 2

Sear your fish on each side for about 3 minutes.

Pesto Cod 3

Top with pesto and slide into 400* oven for about 5 minutes, until everything is warmed through.

Pesto Cod 4

Now serve with some nice hearty veggies!!  (I always serve fish with a sturdier veggie like broccoli or asparagus since fish is so light…it makes me feel full and satisfied!)

Pesto Cod 5

And enjoy!  Yummy yum yums!  Thanks for reading guys, I truly appreciate you all!

Oven Roasted Chili Lime Cod Packets

I recently realized that my cooking has been lacking in the seafood area!  So I have been definitely trying to amend my ways.  And here’s proof!!  Pretty delicious proof if I do say so myself!  This is my first successful time cooking in foil packets…and I am quite fond of the method!  If you haven’t tried it yet, you definitely should.  Let me show you how it works!!

 

Here’s what you need:

  • 1 lb Cod Fillets
  • 1 Lime
  • 1 Tbsp Chili Powder
  • 1 Tbsp Garlic Powder
  • Salt and Pepper to taste
  • A few slices of shallots or red onion
  • 4 Handfuls of spinach
  • 1/2 Can Black Beans
  • Persian Lime Infused Olive Oil (You can use normal Olive Oil if you wish…it’s just tastier this way :))
  • Foil (4 rectangles)

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Season your fish with salt and pepper.
  3. In a small bowl, squeeze the juice of half the lime. Whisk together with the chili powder and garlic powder to create a paste.  Spread evenly all over both sides of the fish.
  4. Lay out all your rectangles of foil.  Place a handful of spinach in the middle of each, then sprinkle on some black beans.   Drizzle olive oil across spinach bed.
  5. Place a fillet on each bed of spinach.  Place a few slices of shallot/red oinion on top of each fillet, and top with a little extra squeeze of lime juice and/or infused olive oil and a lime slice.
  6. Seal the foil on all sides, creating an airtight pouch.  Place in your preheated oven and cook for about 15 minutes, until fish is white and flakes easily with a fork.  And you’re done!  Yaaaay!

 

Recipe adapted from myrecipemagic.com

 

Fish Packets 4

Make a paste with 1/2 the juice of a lime and chili powder/garlic powder.

Fish Packets 5

Smear all over salt and peppered cod…

Fish Packets 1

Prepare your foil for packet-ing!

Fish Packets 2

Layer spinach and beans…

Fish Packets 3

Drizzle with olive oil (preferably lime infused.  Seriously.  It’s delicious.  Try this kind:

Lime Oil)

Fish Packets 6

Place fish on top of your spinach/bean layers…

Fish Packets 7

Yum…

Fish Packets 8

Add some shallot or onion, squeeze a little lime juice on top, and add a lime slice if you have any left…

Fish Packts 9

Seal up all around so you have a packet…

Fish Packets 10

Place in a 350* oven and cook for about 15 minutes, or until fish is white and flakes easily with a fork…

Fish Packets 11

BAM!  Delicious!!  So many great flavors and textures…and lots of nutrition to boot!!

Grain Free Fish Taco Bowls

Yum!  If any of you know anything about Mr. Rodgers, you probably know that he loves anything “taco.” However, our options are limited, seeing as his new, stricter rules cut out any grain!  Now he always loves what I make, but because he’s just so wonderful I love trying to surprise him with new dishes that capture at least parts of his old favorites…without the items on his “no-no” list.

That is what this was.  And it was totally worth it!  I am so excited for a new way to enjoy our favorite flavors.  We used to eat fish tacos once every other week or so, because it made us feel like we were eating a “fancy” or “special” taco.  Now…we can do that again, without guilt or the added pounds for the Mister!  Want to know a secret?  He has lost 40 pounds so far, and is still going!  I am so incredibly proud of him!  And thrilled with all the new recipes we are discovering in the process.

Anyways…back to these AMAZING bowls of flavor!

Adapted from pinchofyum.com

 

Here’s what you need:

  • 1 Recipe Cauliflower Rice
  • 2 Tbsp Grassfed Butter or Coconut Oil
  • 1 lb Fresh Cod (Or white fish of choice)
  • 2 Cloves Garlic, minced
  • 1 Red Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Can Black Beans
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 tsp Cayenne Powder (to taste, if you don’t like it spicy then just use a pinch)
  • Salt and Pepper
  • 1 Recipe Avocado Salsa for topping
  • Fresh Mango for topping (so good!)

 

And here’s how you do it:

  1. Mix together all the spices and spread generously over your fish filet.
  2. In a large cast iron skillet, melt the butter/oil over medium high heat.
  3. Add your fish now, cooking each side a few minutes until it is white through and flakes easily.  It will be tastiest if you can get at least a little bit of a sear on both sides!  We like ours crisp and a little blackened, as you’ll see in the picture!
  4. Remove the fish and add the peppers and onions.  Cook until tender crisp, making sure to stir and scrape up those blackened bits of goodness stuck to the bottom of the pan.  Add the beans and garlic and stir, cooking until everything is warm through.
  5. In a bowl, add a big spoonful of cauliflower rice.  Next, layer on the bean/veggie mix, then the fish (I shredded mine), then salsa, then mango…and whatever else your heart desires!  Enjoy!

 
Fish Taco 2

Prep all your veggies and things!

Fish Taco 3

Get your fish ready…

Fish Taco 4

Mix together your seasonings…

Fish Taco 5

And generously season your fish.  Melt your butter and add fish.  Sear each side and cook until it flakes easily.

Fish Taco 6

Remove from pan and set aside.

Fish Taco 7

Add onions and peppers to same pan and cook until tender crisp, stirring so you scrape up all the yummy blackened stuff on the bottom of the pan.

Fish Taco 11

Add your black beans and garlic, cook until heated through, and dump into a bowl.

Fish Taco 8

Shred your fish.  Yummy!

Fish Taco 9

Prepare your spread!

Fish Taco 10

You an do this buffet style and have everyone create their own, or fix the bowls up yourself!

Fish Taco 14

Add the rice first, then the veggie mix…

Fish Taco 16

Then the fish…

Fish Taco 15

The salsa…

Fish Taco 17

And the mango!

Fish Taco 18

So ridiculously yummy, with layers of flavor!!!  I hope you enjoy this like we did!

 

 

Garlic Bacon Butter Fish

Yes.  Three of my favorite things.  Garlic.  Bacon.  And butter.   Can you tell that I have the genes of a sweet little Oklahoma Grandma running in my veins?  I even used my cast iron skillet!!  She’d be so proud.  🙂  Anywho.   Despite the sound of the title…I believe this to be at least decently healthy and light!  If you have followed me long, you know that I don’t have a problem with a little butter now and then.  Sure, don’t go deep frying it and eating it by the stick (yes, I have seen people do that on Food Network.)  But a bit here and there is alright.  🙂  And I used turkey bacon from the health food store.  No nitrites yaaaay!!  Wanna see my favorite brand?  Mr. Rodgers and I have tried multiple brands of turkey bacon and we always come back to this one:  BAM!

photo (23)

LOVE IT.  You should too.

So now that we all feel better….let’s discuss this wonderful recipe I adapted from Coastal Living on myrecipes.com.  I realize that the title is a little generic, and I will tell you why.  The original called for Cod.  Yum.  I love Cod.  But I was already about to hit my limit on the budget, so I used Haddock instead, which was cheaper and still heavenly.  However…I think this would go well with pretty much any fish.  Like salmon.  I flipping love salmon.  Gaaaaaaah!  So basically…whatever fish is your fave…try cooking it this way and you will love it.  That is…if you share my love for garlic, bacon, and butter.  And if you don’t…I don’t really know if you are human.

 

So, here’s what you need:

  • 1/4 C Butter, softened
  • A Squeeze of Cilantro Paste
  • 1-2 Garlic cloves, minced
  • 2 tsp Red Onion, minced
  • 1/2 tsp Dijon Mustard
  • 1 Tbsp Gluten Free flour of choice (I was going to use almond, realized I was out, and used a GF multipurpose)
  • Juice of 1 Lemon
  • 2-3 Pieces Turkey Bacon
  • Salt and Pepper
  • 2 Tbsp Coconut Oil
  • 4 Fillets Haddock (Or your favorite!)

 

And here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Place bacon in a pan and heat until just cooked through and starting to crisp.  Cut or crumble into small pieces
  3. Mix everything but the fish and coconut oil in a bowl.  I mashed mine together with a fork to create a sort of paste.
  4. Heat coconut oil in an oven safe skillet over medium-high heat.  Salt and pepper fillets then add to pan.  Cook for about 3 minutes, then flip.
  5. Top each fillet with a spoonful of butter mixture and continue to cook until almost melted, just a minute or so.
  6. Slide pan into oven and cook until done all the way through, fish is opaque and flakes easily with a fork!

 

Peectures:

Photo (17)Preheat your oven to 450 degrees.  Mix everything but the fish and coconut oil in a bowl.

Photo (18)Make a paste of sorts.

Photo (19)Salt and pepper your fillets.  Melt your coconut oil in a cast iron (or oven safe) skillet and add your fillets, cooking for 3-4 minutes.

Photo (20)Flip and top each with a large spoonful of your garlic bacon butter!

Photo (21)Let melt, just a minute or so, then slide into your preheated oven and cook until opaque, cooked through…so it flakes easily with a fork!  Then enjoy these “few of my favorite thiiiiiings!!”

Photo (22)Here is mine, with some Kale Chips for a perfect lunch!!