In a glass baking dish, combine maple syrup, 1 tablespoon low - sodium soy sauce, sesame oil and crushed red pepper;
add cod fillets and coat in sauce.
Add cod fillets; turn to coat.
Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer.
Not exact matches
Once the oil get's hot,
add 2 pieces of
cod to the batter (one at a time) coat them well and
add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the
fillets are done
Divide the potatoes into 3 plates, then
add two
fillets of
cod to each plate on top of the potatoes,
add some of the homemade tartar sauce on the side of each dish and garnish with fresh parsley
Add in
cod fillet and gently simmer for 5 - 6 minutes more until fish is cooked through and flakes easily with fork.
* 1 1/4 pounds boneless, skinless fish
fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black
cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and
added a minced hot chile pepper instead)
Once the oil get's hot,
add 2
fillets of fresh
cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each
fillet with sea salt and freshly cracked black pepper and flip them around, cook for about 1 minute and then remove the
fillets from the pan and set aside