Flaked Cod | Cucumber-Mint Sauce | Plum Relish (Paleo, AIP, Whole30)


I can FINALLY eat fish again after 7 months of abstaining from one of my favorite foods. My histamine intolerance got wicked ridiculous during the holidays, and I went on a very low histamine diet from January through July of this year. Fish is always a hairy situation because you really have to trust your source. If it isn’t handled well immediately after being caught, you can set yourself up for a bacteria bomb. This cod came straight from Boston, so I sacked two pounds of it from the market, and cooked it as soon as I got home.

 

When my fridge is the emptiest, I am the most creative. I was in the mood for a summery “bowl”. This is a one pot, one blender meal, and takes no time or skill to throw together once you have your ingredients prepped. Kitchen tip: always prep everything in advance (your “mis en place”) and that way cooking is a breeze once you light the fire. And you won’t burn everything as you scurry around the kitchen.

 

This dish is light, flavorful & the fruity relish really makes it pop!

 

 

Flaked Cod with Cucumber-Mint Sauce & Plum Relish

Prep Time 00:15 Cook Time 00:00 Serves 4

Ingredients

  • 2 lb wild cod
  • 1 head red cabbage, quartered and thinly sliced
  • 1 large cucumber, seeded and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons coconut oil, divided
  • 1 1/2 tablespoons coconut aminos, divided
  • 1 tsp grated ginger
  • Handful of mint leaves
  • 2 plums, pitted and diced
  • Sea salt

Directions

  1. In a large pan, heat 1 tablespoon coconut oil over medium heat. Add cabbage and large pinch salt to pan, stirring to coat in oil. Let cook for 5-7 minutes until cooked through but not soft, stirring every 2 minutes. Set aside and keep warm. Wipe pan clean.
  2. Place cucumber, olive oil, 1 tablespoon coconut aminos, ginger, mint and pinch sea salt in blender. Puree. Set aside.
  3. In the same pan, heat coconut oil over medium high heat.  Rinse and pat dry the fish. Salt both side. Place fish in pan, ensuring not to crowd (work in two batches if necessary). Cook for about 5 minutes, breaking the fish up with a wooden spoon into flakes as it begins to cook through. Sprinkle with additional salt and remove from heat. Wipe pan clean.
  4. In the same pan, add plums, ¼ cup water, and remaining ½ T coconut aminos. Cook over medium-low heat, breaking open the plums with the wooden spoon, as they cook down. Remove from heat once the majority of the liquid has evaporated.
  5. Layer individual bowls with cabbage, fish, plum relish, and cucumber-mint sauce.

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