Pan-Roasted Wild Cod w/ Black Bean Sauce
Prep Notes
Ingredients
Cod Fillets
1 pound Wild Cod Fillets
2 tbs. Avocado Oil
½ teaspoon Frontier Adobo Spice
Himalayan Sea Salt to taste
Juice of 1 lemon
¼ cup of chopped cilantro
Black Bean Sauce
2 shallots chopped
1 clove minced garlic
1can black beans
1 cup of mineral broth
2 tablespoons cilantro
1 tablespoon grated fresh ginger
1 tablespoon raw honey
¼ teaspoon of cumin powder
Himalayan Salt to taste
2 tablespoons coconut oil
Directions
Cod Fillets
Heat a skillet on medium to high heat. Rinse cod, pat dry and divide into 4 pieces. Sprinkle both sides with Himalayan sea salt and Adobo Spice. Add Avocado oil to the skillet and let it get hot and then add the fish fillet. Make sure to put the side that did not have the skin, face down. This is called the presentation side and will look nicer. We don’t want to over cook fish and depending on the thickness, I calculate about 2-3 minutes per side. You will notice the sides of the fish becoming opaque. Gentle turn the fish over, it should have a nice golden crust. Continue searing for another 2-3 minutes. If you have a thick piece of fish, cover for a minute and it will cook through. Fish should firm but not too much. Sprinkle with lemon and chopped cilantro and it is ready to plate on top of our black bean sauce.
Black Bean Sauce
Process black beans in a food processor and set aside.
Sauté chopped shallots and garlic in coconut oil and sprinkle with salt until shallot is translucent. Add the processed beans and mineral broth and let the flavors blend for about 2 minutes. At this point stir in the rest of the ingredients and let simmer for another few minutes. Add additional broth if sauce is too thick for your personal taste. Plate sauce first and place cod on top! Enjoy!