Chili Lime Cod with Fresh Pico de Gallo over Slaw

You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.

There are so many different methods to make cod. From baking cod to fried cod. 

In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless. 

And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!

What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity. 

Ingredients

• 1 lb Cod Fillet
• 1 Teaspoon Paprika
• 1 Teaspoon Italian Seasoning
• ⅛ Teaspoon Cayenne 
• ½ Teaspoon Garlic Powder
• ¼ Teaspoon Cumin
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Extra-Virgin Olive Oil, divided
• Zest and Juice of 2 Limes

Fresh Pico de Gallo Ingredients 

• 1 cup chopped tomatoes
• 1/4 cup chopped red onion
• I clove garlic, minced 
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh cilantro
• Salt & Pepper to taste 

Slaw Ingredients

• 1 bags ColeSlaw mix
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• Juice of 2 limes
• 1 Tbsp olive oil
• 1 tsp honey
• Pinch of salt

Instructions

To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside. 

To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.

For the cod…

In a small bowl combine all of the spices with lime zest and mix well.

Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.

Heat the olive oil in a large non-stick pan.

Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.

Carefully turn the cod over and cook until opaque and completely cooked through.

Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.

www.scoutandcellar.com/whiskawaykitchen

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Sausage Pizza Stuffed Tenderloin

I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated. 

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.

I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born! 

Pair this meal with Scout and Cellar  2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner! 

www.scoutandcellar.com/whiskawaykitchen

Not a wine drinking, pair this with Coppertail’s Free Dive IPA. 

Ingredients

• 1 Pork Tenderloin, garlic herb marinated
• 1/s lb. Italian sausage
• ½ Yellow Onion, diced
• 8 oz. Mushrooms, rough chop
• 3 garlic cloves, chopped
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• Pepper to taste
• 8 oz. Shredded Mozzarella cheese
• ½ cup of flour
• Parsely, chopped, optional
• Parmesan cheese, shredded, for serving
• 2 cups Tomato sauce, for serving

Instructions

Preheat the oven to 350˚F. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. 

Saute the diced onion,until translucent. 

Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. 

Add the garlic and cook for 1 minute. 

Remove from the heat. 

Add the Italian sausage to the same skillet and cook until browned. 

Remove from heat and place on a plate lined with a paper towel to drain the grease. 

Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. 

Sprinkle ½ of the  mozzarella cheese over the tenderloin. 

Spread the onion and mushroom mixture over the cheese.

Spread the sausage on top of the  onion and mushroom mixture. 

Sprinkle the rest of the mozzarella on top of the sausage. 

Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine. 

In a large dish, pour ½ cup of flour and spread out. 

Carefully roll the rolled stuffed tenderloin in the flour, covering all sides. 

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.

http://www.scoutandcellar.com/whiskawaykitchen