Cod and All That Jazz
This meal is an explosion in your mouth of various different flavors all tied into one dish. WOW! I surprised myself. Quick story on how this dish evolved. Randy, at Trader Joes, gave me a huge speech on how horseradish can take the taste of a dish to the next level. Horseradish? I thought-Gross! But when I started thinking about it, not only would I use a little, but I would also add capers and lots of other spices to the dish to ensure an amazing flavorful concoction as I always do. So, with my fingers crossed, to work I went. While I was at the store, I also bought frozen mini wild cod (never get farm raised) pieces and I figured, heck, lets make this a little stewey(a made up word). And that’s how I proceeded. So here it is:
What you need:
- Small pieces of any wild white fish (1 serving is the size of your palm, but make a lot to last you a few meals and for a few people)
- Capers
- Horseradish
- Diced Fire Roasted Tomatoes in a can (I’m not a big can girl but quick is key so it’s ok for occasional cooking!)
- Mushrooms
- Spinach (organic)
- Coconut oil (Nutiva is the purest brand I know of)
- Pepper
- Tajin
- Garlic
What to do:
Defrost the cod/whitefish. I then cooked the cod in the coconut oil which gave it a delicious flavor. No need for any rice or anything bad because you will toss all the other ingredients in once the cod is 90% cooked through. The other stuff will only need approximately 7 minutes to cook through. Throw it all in at once…There is no rhyme or reason. Just do it. Wanna get fancy? Let me know how that goes because with my limited time schedule, I am lucky that I am inventive to come up with these flavor combos. They are out of this world. I many times impress myself. So, enjoy this meal and please be sure to subscribe to the JZ FITNESS TIMES newsletter so that you can be on top of your A game for life! To your health, JZ
