You already know about my love for salmon. But I definitely do not discriminate when it comes to seafood. There’s something about white fish that just screams summer to me! The light buttery flavor paired with fresh herbs and spices is perfect for the warm summer months. And this pan-seared sesame ginger cod is a great example of what dreams are made of.
What’s great about a white fish like cod is it’s ability to soak up whatever flavor you add to it. Like many other white fish, cod is light and flaky and cooks in little to no time. It’s the perfect choice for a quick and delicious dinner on the patio.
I really enjoy making this dish when I’m entertaining. It’s great because it can be served hot or at room temperature. Because it’s ready in no time, I can also enjoy my guests and not have to focus so much on cooking. But, like I mentioned before, this dish also makes a wonderful quick and easy weeknight dinner. It’s packed with flavor but you won’t believe how easily it comes together.
To serve, you have many options but I enjoy seasoned cauliflower rice. You may also try our Cilantro Cauliflower Rice.
A few different ways to enjoy pan-seared sesame ginger cod:
- For tacos: pan-seared cod (or white fish) make a great base for delicious fish tacos. Top it off with fresh mango salsa and, coleslaw and fresh herbs.
- With roasted vegetables: it makes for a great option for meal prep. Pair it up with roasted vegetables like broccoli, cauliflower and sweet potatoes for a satisfying and delicious meal.
- Over a salad: this is another one of my favorite ways to enjoy pan-seared cod is over a big salad. Make your salad by tossing a variety of greens, herbs and fresh vegetables with a little lemon juice, olive oil and a pinch of salt. Serve alongside warm fish and enjoy!
Cod fillets pan seared with a spicy ginger sauce. Serve with turmeric cauliflower rice for a quick and delicious meal.
1 1/2 lb. skinless cod fillets
1/2 tsp. Chinese five spice
1/4 tsp. sea salt
2 tbsp. avocado oil
Scallions to garnish
FOR THE SAUCE:
3 tbsp. coconut aminos
1 tsp. sesame oil
1/2 tsp. sesame seeds
1/4 tsp. crushed red pepper flakes
1 tbsp. freshly grated ginger
To begin, use paper towels to pat the cod fillets dry and season them with a mixture of the Chinese five spice and sea salt.
Now, preheat your oven to broil.
In a small bowl, mix together all the ingredients needed for the sauce and set it aside.
Now, heat an oven-safe skillet over high heat until it starts to smoke just a bit. Add the avocado oil to the pan and gently nestle the cod fillets in the pan (“skin” side down). Lower the heat to medium-high and sear the fish for 3-5 minutes. Flip the fish fillets and continue to cook for another 3 minutes.
*If you are having a hard time flipping the fish, that just means it’s not ready to flip. Let it cook for a couple more minutes and then try flipping it again. In some cases (depending on the kind of pan you are using or if you didn’t heat your pan properly), you will need to exercise some force when flipping the fish for the first time. However, if it’s
Pour the sauce over the fish and transfer the skillet to the preheated oven. Broil the fish for 2-3 minutes just to add some color and thicken the sauce a bit.
Remove the fish for the oven and let it rest for a few minutes. Serve with cauliflower rice and finish with fresh scallions.
Keywords: pan-seared sesame ginger cod, keto cod recipes