I'm not sure why cod used to freak me out...because it's delicious. Especially weird because I love seafood. I feel like the word "cod" just sounded blehhh. Regardless, I love it now, and have been playing around with different ways to cook with it. This ginger soy recipe has been my favorite way to do it by far. If you're on #teamwhiterice, it's particularly delicious served atop a broccoli white rice stir fry. OR you can try it with my fried cauli rice from this recipe for a grain free, low carb option.
- 1/3 cup coconut aminos or gluten-free tamari
- 2 tbsp raw honey
- 1 inch of fresh ginger, minced OR 1/2 tsp ground ginger
- 3 cloves of garlic, minced
- 2 cod fillets
- Salt and pepper to season
- 1 tbsp cooking oil of choice (I prefer ghee or coconut oil)
- In a mixing bowl, whisk together the coconut aminos, honey, ginger and garlic.
- In a saucepan, pour the glaze in and bring to a boil then reduce to low to simmer. Let the sauce simmer for 10-15 minutes, stirring frequently, until it thickens up and can coat the back of a spoon.
- While the glaze simmers, prepare the cod. Try and time it so you start cooking the fish with about 7-8 minutes left on the glaze. Heat the oil on medium/high heat in a skillet big enough to fit both fillets. Sprinkle salt and pepper on each side of the cod and place in the hot skillet.
- Cook the cod 3-4 minutes per side. By the time it's done, the glaze should be ready. Pour the glaze on top of the fillets and let it all cook together for another minute or two.
- Serve over broccoli and rice, or whatever you want!