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
- 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.
- Layer individual bowls with cabbage, fish, plum relish, and cucumber-mint sauce.