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
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 2 + 1 TBSP extra virgin olive oil, divided
1 tsp 1 organic ground ginger
1/2 tsp 1/2 unrefined sea salt
1/4 tsp 1/4 black pepper (omit for elimination phase of AIP)
1/8 tsp 1/8 ground turmeric
2 2 cod filets, 4-6 ozs. each
1/4 cup 1/4 chopped green onions + more for garnish
1 TBSP 1 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 onions. 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 disturbing 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! 😀
Loved this recipe. Super success.
In hopes of making them extra crispy, I patted the cod dry with a paper towel;
salted the 2 big pieces and let them rest for 15 minutes to draw out the water and patted them dry again. I was generous with the olive oil. Next time I might add some garlic slices and add the green onions later so the don’t brown so much. Fast, excellent and easy.
Hi, Linda! I love this one, too, and make it often. Thank you for taking the time to write! 🙂
Hi Wendi, Thank you for taking the time to reply. I just made this recipe for the second time today and this is simply more divine than I remembered from when I made it the first time a month ago.
Since I didn’t use the honey or pepper, I doubled the tumeric. I didn’t have green onion so I followed Mary Beth’s suggestion and used a white onion but I wish I some green onion also. Simply divine, fast and easy.