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