Fish was not always my favorite choice growing up.
It wasn’t until later in life that I realized fish can deliver in flavor with two major items at play, 1) the fish is fresh and 2) one knows how to prepare it and play up its natural flavors.
Wild Cod Accoutrement is an easy lectin-free dish to whip up and will add flavor complexity to any mild white fish.
Wild Cod Accoutrement
Servings 2
Ingredients
- 2 fillets wild Alaskan Cod
- 5 whole Kalamata olives
- 1 whole garlic clove
- 1 tbsp Ghee
- 2 sprigs mint
- 3 whole small marinated artichoke heads
- 1 1/2 tbsp feta cheese optional
- salt & pepper to taste, use sparingly
Instructions
- Mince olives, garlic, and artichokes so it is prepped and ready to go once needed.
- Heat a saute pan over medium-high heat with Ghee. Once the Ghee has melted and the pan has warmed for a minute or two, lay down fish fillet(s) in the pan. Feel free to pepper the fish in the pan. I avoid salting the fish because the ingredients in this recipe will naturally add salt (feta, olives, and marinated artichokes).
- Depending on the thickness of the fillet, I generally cook a medium size for 2 minutes on one side. Chop up your mint and set to the side for final garnish.
- After 2 minutes flip the fillet to cook the other side. You want the cooked side to have a golden brown crispness. Add minced olives, garlic, and artichokes. Cook another 2 minutes or so. If the fillet is very thick, place a lid on the pan to seal in the heat and cook throughout.
- Remove the pan from heat and plate the fillet(s). Sprinkle the cooked vegetable accoutrement over the top. Garnish with mint and feta cheese. Feel free to season as needed, but remember the ingredients add a salty flavor as is.
More on the freshness of fish. Fish shouldn’t smell “fishy”! It should be odorless because it is fresh. Wild fish is a necessity. You want fish that fed off of the sea, not corn and whatever other feed is given to farmed fish (gross!).
As far as how to prepare fish, just follow along or add your own zest! Sometimes fish is of such good quality you only need a splash of olive oil with a squeeze of lemon or nothing at all! Seriously, it’s just that fresh and delicious! I have yet to find an amazing fishmonger… you’d think living so close to San Francisco I would have found that mystery person, but alas! (It’s on my to-do list).
Another good note is to check where the fish is coming from. No harm or foul by saying I put my chips on fish that’s Alaskan caught. I don’t want to overwhelm you, but it’s good to educate yourself on where food comes from and how it is sourced. Get in the habit of checking labels, head to toe or head to tail?
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