That nifty little cookbook sent to me by ASMI has lit a little fire under my tail for the desire to cook more seafood. I grew up eating seafood but now most of the “fresh” seafood I get is either frozen or previously frozen. In walks CIF- Cook It Frozen® into my life, stage left! As a blogger I get many requests to promote products from cookbooks to foods and I would have to say I turn down 98% of them for various reasons but when Ginny contacted me to try this CIF® method it came at a perfect time in my life. Himself and I are trying to make some healthy changes around these parts- we attend CrossFit, just finished a month long detox diet, and now Himself is participating in a Paleo Challenge at our gym. I am also participating in Biz’s 101 Days of Summer Challenge. So being asked to try a super quick and easy technique to get more healthy seafood from freezer to table in under 20 minutes was a no brainer.
This recipe is very refreshing, encompassing so many interesting flavors; citrus and sesame seed paste or tahini which can be found in your Asian grocery store. This went from freezer to table in under 20 minutes and the fish was so tender and juicy. With a side of mixed baby greens drizzled with the tahini sauce as well and some sweet watermelon slices- minus the Nile River water* of course, this is a super healthy dinner.
Citrus Alaska Cod with a Tahini Drizzle
4 Cod fillets 4-6 ounces each
salt and pepper to taste
juice and zest of one orange
juice of one lemon
1 clove garlic minced, or 1 tsp. garlic paste
1/3 cup tahini
1/4 cup parsley chopped
In a small bowl mix orange juice and zest, set aside. In another small bowl mix together lemon juice, garlic, tahini, and parsley- the mixture will be thick. Remove cod from the freezer and rinse under cold water to remove any ice. Gently pat dry with a paper towel. Rub each fillet with a small bit of olive oil and in a large skillet over medium-high heat cook fillets for 4 minutes then flip. Pour orange juice mixture evenly over each fillet and season with a bit of salt and pepper. Cook for 4 minutes more or until fish is opaque in the thickest part. Stir a few tablespoons of the pan drippings into the tahini sauce to thin then drizzle over the fish. Serves 4.
* I have a friend who naively purchased and ate watermelon from the local markets while living in Cairo. Until, that is, her coworkers alerted her to the fact that the vendors injected Nile River water into them so that they would weigh more at the scales. Ick.
ASMI sent me the Alaska Cod for this dish. For more CIF® recipes go to their website. Those of you who can get fresh fish- consider yourself blessed but guess what? All of these recipes still apply, simply reduce cook times by a few minutes.