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Flaked Cod with Cucumber-Mint Sauce & Plum Relish

  • Author: Alaena Haber
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

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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

Instructions

  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.