My nutritional goal this month is to find and make a recipe each week. The idea is to push me into trying new foods but also to create a database of recipes that I can pull from anytime instead of eating the same grilled chicken every night.
My first recipe is a variation of the Lime-Seared Haddock recipe found in the August issue of Clean Eating magazine. I say variation because I went to two Whole Foods stores and one Central Market and no Haddock was to be found. I was told they don’t carry it this month but the fishmonger said Cod would be a perfect substitute. So that’s how we get to the “Lime-Seared Cod with Veggies” recipe.
The instructions from Clean Living make this recipe seem a bit difficult – I’ve simplified the instructions and it is seriously easy. The only thing I didn’t do was adjust the cooking time from haddock to cod so I think I may have cooked the cod a pinch too long and some of it broke apart when I tried to take it out of the pan.
I found the overall taste to be very pleasing and so far I am 2-2 on fish dishes! The only things I would change is to add more lime juice into the cod and a pinch more paprika on the sweet potatoes.
Lime-Seared Cod With Veggies
- 3/4 pound cod fillet
- 1 pound green beans, trim off the ends
- 1 tablespoon olive oil
- sea salt
- 1 pound sweet potatoes, cut in wedges
- sweet paprika (took me a bit to find it but if you get the basic Whole Foods brand, it is sweet paprika even though it just says paprika on the jar)
- 2 limes
- dried dill (whole foods employee told me “dill weed” is what you want here)
Veggies: toss beans, 1/2 of the oil and a pinch of salt in a bowl and then place on a non-stick or parchment-lined baking sheet. In same bowl, toss potatoes, other 1/2 of the oil, salt and paprika and place onto another baking sheet. Cook in the oven at 375 degrees for 35 minutes or until golden brown (took 30 minutes for me).
Cod: heat a large skillet on medium temperature with 1 tsp oil and the zest of one lime. Place the cod into the pan and swirl it around so the zest and oil get all over the cod. I would say cook for 2-3 minutes on each side. When you turn the fish over, add the juice of one lime. The fish will be done when it is flaking – for me this was 6 minutes total.
Add the zest of the other lime on top of the cod and equally divide the veggies and cod. Serves 4.