At this point we might as well call me Sandra Lee because more and more my cooking techniques are drawing inspo from her old show, “Semi-Homemade.” I should also be sponsored by Whole Foods but alas, I’ll just share last night’s dinner.
Pacific Cod. Wild. On sale! Done! At this point I always buy 2 lbs. of fish for these recipes. It typically feeds the 3 adults at my table and renders some leftovers. By the seafood section at my Whole Foods they have their own selection of store-made spice rubs. To up the flavor for my cod, I selected the Organic Orange Ginger Spice Rub because I just love citrus undertones with seafood. With this spiced cod as my newly formed plan, I wanted to add an accoutrement that would double down on the fruit undertones without overpowering.
I was going to make my own mango salsa but time was of the essence. Instead, I bought the Whole Foods guacamole and a pineapple. When I got home, I sliced the pineapple into cubes, tossed about 1 cup of pineapple cubes in olive oil, salt and pepper and grilled them on a grill pan until they had grill marks on every side. When the pineapple cubes were grilled on all sides, I cut the pineapple into smaller cubes and added them to 1 cup of the guacamole with a dash of paprika to spice it up a bunch.
I cut the cod into individual (about 6 oz.) servings and then rubbed the entirety of each slice of fish in the orange ginger spice. With my grill pan already hot, I gave it another spray of Coconut Oil and grilled the fish on both sides until it was flaking and almost falling apart (about 3 minutes per side).
Once the fish was plated, I added a large spoonful of the grilled pineapple guacamole on top of each filet of cod and garnished with a little sprinkle of red pepper flake for color. I wish I had herbs, because they would have made a perfect garniture as well, and I just love fresh herbs with fresh fish, but that’s what happens when you use up all your herbs for your new favorite herb salad — which seriously, if you haven’t tried yet, you are really missing out. This is the jam, and would go perfect with this fish.
The Kitchen Koach 