This dish is elegant enough for company and simple enough for a weeknight. Served with a tossed salad or asparagus and mashed cauliflower you have a perfectly practical and beautiful meal. I first made this dish in June 2017, and it has become a staple in my life.
If you have leftover cod use it on top of avocado or bed of lettuce for lunch the next day.
Ingredients
1lb wild caught cod or other flaky white fish
1-2 T of each Coconut oil and ghee
Optional: Parsley cause it looks pretty.
Fish Spice Blend – Keep this on hand for any fish or salad seasoning. If you enjoy a little more kick, increase the amount of cayenne pepper.
1⁄2 tablespoon paprika
1⁄2 tablespoon salt
1⁄2 tablespoon garlic powder
1⁄4 tablespoon black pepper
1⁄4 tablespoon onion powder
1⁄4 tablespoon cayenne pepper
1⁄4 tablespoon dried oregano
1⁄4 tablespoon dried thyme
Butter Lemon Sauce
1 Tb ghee
1/2 C chicken bone broth
1 stick of grass-fed butter (room temperature)
1/4 c of lemon juice
1 clove minced garlic
1 T minced shallot
1/2 Tsp Himalayan salt or sea salt
1/2 Tsp black pepper
1 dash of coconut amino
gluten free hot sauce to taste
DIRECTIONS:
FISH: Mix fish spice blend ingredients together and place in glass storable container. Liberally season the fish, pressing the season into the flesh on both sides.
In a large saute pan, heat the coconut oil and ghee. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
Sauce:
Heat a large skillet over high heat. Add ghee. Saute garlic and shallots. Cook until translucent. Add Lemon and broth and cook down a bit. Stir in the salt, pepper, hot sauce and simmer until the mixture is somewhat syrupy, 3- 6 minutes.
Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
Hope you get to enjoy and savor this awesome meal.