Butter-Basted Cod and Vegetable Rice

Yum! Light and delicious! I'm really proud of myself.  I feel like I got all fancy with my cooking but it was super easy.

Vegetable Rice

Ingredients:

• chopped vegetables du jour - I used green onion, zucchini, and broccoli
• white jasmine rice
• butter
• salt to taste

Directions:

1. Prepare rice as directed.  I added a tablespoon of butter to the water when I put in the rice.
2. While rice is cooking,  heat a skillet with a couple tablespoons of butter.
3. Add vegetables and stir fry until cooked through and still crispy.
4. When rice is finished add to vegetable skillet and combine over low heat.  
5. Add more butter and salt to taste.

Butter-Basted Cod

Ingredients:

• wild-caught cod fillets
• 2 tablespoons ghee
• 1 tablespoon butter
• juice of 1 lemon
• 1 tablespoon fresh lemon thyme
• salt to taste

Directions:

1. In a skillet heat ghee on medium-high heat.
2. Add fillets.
3. Using a large spoon, baste fillets with ghee by tilting the pan, filling the spoon with liquid, and pouring it over the fish.
4. Continue for a couple of minutes then flip fillets.
5. Baste again for a couple of minutes, until cooked through.
6. Remove fillets to serving dish.
7. Add lemon juice, butter, thyme, and salt to ghee.
8. Pour lemon butter over fillets.
9. Serve over vegetable rice and pour remaining liquid over both.

Maple Dijon Cod

This turned out to be such a great dish!  I was first inspired by the preppy paleo's recipe.  Then I stumbled upon brainfoodblog and found so many more great fish dishes to try.  Soon...

brainfoodblog.wordpress.com

Ingredients:

• 1 1/2 lb wild-caught, cod fillet
• 2 teaspoons olive oil or coconut oil
• 1 tablespoon pickling spice
• 1 tablespoon coriander seeds
• 2 tablespoons dijon mustard
• 1 tablespoon pure maple syrup
• 2 teaspoons apple cider vinegar
• salt and pepper, to taste

Directions:

1. In a small skillet, heat oil over medium heat.  Add seeds, stir to coat.
2. Cover and cook until the seeds begin to pop, about 5 minutes.
3. Turn off the heat and allow to sit, covered, until the seeds stop popping.
4. Stir in mustard, syrup, vinegar, salt, and pepper.
5. Pour mixture through a fine sieve.  Discard seeds.
6. Adjust oven rack 6 inches from top and preheat broiler to high.
7. Line a baking sheet with foil and arrange cod on foil in a single layer.
8. Spoon mustard mixture over cod.
9. Broil for 6-8 minutes, until fish flakes easily.
10. Remove from oven and serve immediately.

Pesto Prawns

I can't stop thinking about this meal.  It was so delicious and so easy!  I trimmed & cut fresh, organic green beans then stir-fried them in olive oil.  Just before my green beans were ready I added my wild-caught, jumbo prawns, about 1T of unsalted butter, about 2T of homemade basil-almond pesto* and stir-fried until just cooked through - do not over heat your prawns.         

Another family winner.  Cooper doesn't like pesto so he could only give the rating 1 3/4 thumbs up!  I'll take it.

*handful of fresh basil, olive oil, raw almonds, salt - blend together - add additional ingredients to taste