This was such a treat of a dinner with every component delicious unto itself but glorious altogether!
This dish was all about what I wanted to eat last night. I had a mad craving for big flakes of cod but I also wanted something that did not remind me of Wintry weather. My mind turned to greens and citrus. I had all this cilantro in the fridge so decided to put it into everything, including a blended butter.
To lighten this meal further and bring summer to the table I served it with a no-heat guacamole with some colorful blue corn chips. There are so many ways to make guacamole and not adding pepper heat worked much better with the mild buttery fish and lemon zing.
Go ahead and plan this dinner for the weekend. You will win the whole table over, especially if you start out with an icy margarita!
You will need:
for the fish:
2 lbs fresh cod, cut into 8 – 10 pieces
olive oil or vegetable oil
1 cup flour
sea-salt & freshly ground black pepper for seasoning
for the cilantro butter:
1 stick (4 oz) butter, room temperature (or 1 cup of yogurt if you want something lower in fat)
1 clove garlic, crushed
3 tbls cilantro leaves, chopped (you can also substitute with flat leaf parsley)
2 tsp lemon juice
1 lemon, cut into six wedges
for the (no heat) guacamole:
2 ripe Haas avocados, quartered and diced
2 plum tomatoes, cored and diced
3 tbs cilantro leaves, chopped
t tbs red onion, very finely diced (optional)
1 1/2 tsp ground coriander
1/2 tsp sea-salt
several grinds black pepper
Large blue corn chips (4 to 5 for each person)
*To make this a Blood Type A diet recipe, do the following: Omit the black pepper and tomatoes. Replace the butter with 3/4 cup plain yogurt for the butter and follow same recipe. Use olive oil or grapeseed oil only*
Make butter: Place all of the butter ingredients into a food processor and blend for 10 seconds. (if using yogurt instead of butter, mix everything together in a bowl and set aside in the fridge until needed).
Remove from processor with spatula and place on a piece of wax paper. Roll into the paper and gently roll into a fat log. Place in the fridge to harden
Before serving, remove from wax paper.
Make the guacamole:
Place all ingredients for guacamole in bowl and mix together gently. Taste for the addition of more salt and/or pepper. Set aside.
*Important note: if the pieces of fish are different thicknesses, fry the same ones together as they will have the same cook time*
Wash and dry fish and season generously with sea-salt and pepper.
Place flour on a large pan or plate and coat each fish on both sides. Place large saute pan on high heat and add 2 tbs of oil. When the pan is hot add 1/2 of the fish in an even layer and fry for between 4 to 6 minutes (if they are thick pieces they will need up to 6 minutes). Turn fish and lower heat to medium/low and cover with lid. Cook for a further 4 minutes. Remove to a plate in a low temp oven to keep warm (stick the plates you will be serving on in the oven too to warm.)
To serve, arrange some corn chips on plate with a serving of guacamole. Divide the fish between the plates and top with a slice of cilantro butter (or cilantro yogurt) and a wedge of lemon.
I also served the fish with rice for those in the group that despise guacamole (I will never understand why!)