Coming at you today with another WIAW and a recipe for Exotic Pan-Seared Cod which may sound like a bitch to make but it is as easy as can be. So long as you have a fully stocked spice cabinet (and some fish on hand).
Happy hump day folks 🐫 I’ve been confused about the day of the week all week and am hoping that today and tomorrow fly by so we can roll into the holiday weekend. What are your Memorial Day weekend plans? Mine are non-existent but do include a 6 mile run on Saturday morning.
Before I get too ahead of myself, let get back to What I Ate Wednesday. These were actually Monday’s eats because the recipe below for Exotic Pan-Seared Cod was too good not to share.
Breakfast: 3 egg muffins, avocado toast, tea with collagen and my ACV drink (plain seltzer, apple juice, apple cider vinegar, cinnamon & cayenne)
AM Snack: A Coconut Pineapple Muffin
Only one, not three. But I could have had three. These little muffins are so so good!
Lunch: Thai Coconut Curry Butternut Squash Soup (longest recipe title ever!) and a greens salad (kale, arugula and other mixed baby greens) dressed with olive oil, balsamic vinegar, sea salt and pepper.
PM Snack: 1/2 Coconut Cream Pie Larabar (I buy them in bulk from Thrive Market)
Dinner: Exotic Pan-Seared Cod, roasted creamer potatoes + asparagus
I totally spaced on taking a picture of my meal because I was too excited to eat. This fish was so good! I can’t wait to try this spice mix on other proteins and veggies.
Exotic Pan-Seared Cod
- 2 cod fillets or 2 pieces of cod loin cut into fillets
- 3 tbsp rice flour
- 1 tbsp oil (coconut, olive, grapeseed, whatever you prefer to cook with)
Exotic Spice Mix
- 2 tsp curry powder
- 2 tsp cumin
- 1 ½ tsp paprika
- 1 tsp ginger
- ½ tsp turmeric
- ¼ tsp cinnamon
You will have left over mix. Save it for seasoning your next batch of roasted vegetables, meatballs or baked chicken thighs.
Place the flour on a plate; season with 1 tsp exotic spice mix and stir to incorporate. Pat the cod dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the seasoned flour (tapping off any excess).
Heat 1 tablespoon of oil on medium-high until hot. Add the cod, coated sides down, and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Enjoy your exotic pan-seared cod!
I hope you all have a great Wednesday! I’m linking up with Peas & Crayons for What I Ate Wednesday.