This Gingered Cod (AIP/Paleo) is on the table in 11 minutes flat. It’s an easy and delicious recipe that will make you a fan of fish!
Ohmagosh, you guys. I’ve been so excited to share this one with you. It may seem weird to get excited about a fish recipe, but I’ll tell you why I like it so much. In a word, easy. I guess I should add a couple of other words, too: fast and delicious.
This might be hard to believe, but *sometimes,* I actually get tired of cooking! (Shhh… don’t tell anybody. 🤫) Maybe it’s because cooking is my job, or maybe it’s because life just gets a bit… um… much. At any rate, after a long day, this recipe is just so nice to make. Roll the fish pieces in some seasoned olive oil, throw it in a pan with some scallions for a bit, and you’re done!
Serving suggestions
Yes, that is white rice in the photo, which is a lovely choice, if you’ve successfully reintroduced it. If not, this fish would be great with Coconut Cauli Rice Pilaf. You could even add a Beet Carrot Salad with Orange Ginger Dressing on the side. Oh, the colors would be amazing! (Yeah, I get excited by pretty food. 🤩)
Equipment
No special equipment needed for this one, but again, I recommend having a good cast iron skillet in your kitchen repertoire. I used to think, “Yeah, yeah. Whatever. A pan is a pan.” But then I discovered that these babies are powerful work horses. They distribute the heat evenly, they can go right from the stove to the oven, and they are pretty much indestructible. If you don’t have one, consider treating yourself. You’ll have it forever.
Please enjoy this recipe, and allow yourself to have an easier night of making dinner. As always, I’m wishing you great love, and deep healing!
💗,
Wendi
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Gingered Cod (AIP/Paleo)
Course: MainCuisine: AIP, Paleo, AsianDifficulty: Easy2
servings6
minutes5
minutesThis Gingered Cod (AIP/Paleo) is on the table in 11 minutes flat. It’s an easy and delicious recipe that will make you a fan of fish!
Ingredients
2 TBSP + 1 TBSP extra virgin olive oil, divided
1 tsp organic ground ginger
1/2 tsp unrefined sea salt
1/4 tsp black pepper (omit for elimination phase of AIP)
1/8 tsp ground turmeric
2 cod filets, 4-6 ozs. each
1/4 cup chopped green onions + more for garnish
1 TBSP apple cider vinegar
Few drops of honey
Directions
- In a medium bowl, mix together 2 tablespoons olive oil, ginger, salt, pepper (if using), and turmeric. Add fish pieces, turning them over in the mixture until they are well coated.
- Heat 1 tablespoon olive oil in a cast iron skillet or non-stick fry pan set to medium high. Add fish and green onions. Now, leave the fish pieces alone for 2 minutes. Turn them over and let them cook until they flake easily with a fork, about 2-3 minutes more. Don’t worry about the green onons. We want them to brown. Turn off heat, but leave the pan in place.
- Add vinegar and honey to the pan. Mix the liquids around a bit without dsiturbing the fish. Serve atop Coconut Cauli Rice Pilaf or plain white rice (if you’ve successfully re-introduced it) with pan juices, and garnish with green onions over all.
Notes
- Note that this recipe is for 2.
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You were right!! This is delicious and SUPER easy!! I didn’t have green onions so used chopped white onion. Thanks for another great recipe!
You’re welcome, Mary Beth! I’m so glad you like it. Thank you for taking the time to write! 💕
Hi Wendi! Could you use fresh ginger? Bought my cod yesterday…so excited to try this recipe! Jo
Hi, Jo! You could use fresh ginger. I find that the powdered ginger more evenly distributes, and it’s easier, but nothing wrong with fresh. I’d chop it reeeeeeaaaallly finely. I hope you like it! 😀