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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Fish with a White Wine Key Lime Butter Sauce

The Keys  is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.

This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter. 

Fish Ingredients

• 4 (4-ounce) fish fillets, such as snapper, flounder or cod. 
• 1/2 cup Panko bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1 ripe tomato, seeded, chopped small
• 2 scallions, finely sliced (green and white parts)
• 1/4 cup roasted red pepper, diced 
• ½ lime
• 1/3 cup shredded Parmesan cheese
• Salt & Pepper to taste. 

Instructions

Prepare and keep warm white wine Key lime sauce before cooking fish.

Rinse fish and pat dry with paper towels.

Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes. 

In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.  

Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. 

When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.

Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.

White Wine Key lime sauce Ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped roughly or green garden onion
• 3 garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
• 3 tablespoons butter
• 2 teaspoons freshly grated lime zest 
• 1/3 cup Key lime juice 
• 1/2 teaspoon pepper

Instructions

Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.

Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.

This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA. 

www.scoutandcellar.com/whiskawaykitchen