Cod, Capers, + Cilantro
Cod, Capers, + Cilantro
Sizzlefish Support
4
15 minutes
12 minutes
290
Tex-Mex-inspired
Entree
Here in Texas, we LOVE our Tex-Mex. My husband will almost always chooses a Mexican restaurant when we’re going out. Considering I’m not one to pass on guacamole and a Mexican martini, I tend to agree with him. We usually think of Mexican food as heavy and rich. We definitely don’t think of it as fit food, but I’m here to say you can have your satisfying flavors of Mexico WITHOUT wrecking your eating or training plan. Cod is my go-to fish these days, and it also stands up to those strong south-of-the-border flavors.
Recipe adapted from NBCLatino
Ingredients
- 4 fresh, skinless, boned cod fish fillets, about one inch thick
- Kosher salt
- Fresh ground pepper
- 1/4 cup almond flour, for dredging
- 1/4 tsp paprika
- 3 T butter
- 3 T olive oil
- 2 T capers
- 2 limes, one thinly sliced, 1 sliced in half and juiced
- 1 T finely chopped fresh cilantro, plus more for garnish
- 1 T finely chopped fresh parsley, plus more for garnish
Directions
Dry the fish fillets with a paper towel and season with salt and pepper. In a large, shallow bowl, whisk the flour and the paprika to combine well. Lightly dredge the fillets in the flour, shaking off excess flour.
In a large frying pan over medium-high heat, heat the olive oil and butter. Just before the butter starts to brown, add the fillets. Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes. Reduce heat if butter starts to brown too much or burn.
When the fillets are done (they should be opaque and flaky), remove them to a warm platter. Add the capers to the pan and cook for another few minutes. Add the lime juice, parsley, and cilantro, then stir to combine. Pour the sauce over the fish fillets. Garnish with sliced lime and more cilantro and parsley. Serve immediately. Makes 4 servings.
