Sweet Jalapeño CodPrint Recipe
- 2 6 oz wild caught cod filets
- 2 sweet jalapeño, cut into 1/8 inch pieces
- 1 tbsp oregano
- 2 tsp sumac
- 1/2 cup sprouted organic brown rice
- 1 cup bone broth
- 16 oz organic frozen green beans pieces
- salt & freshly ground pepper
- freshly squeezed lemon
- 3 tbsp Extra Virgin Olive Oil
In a pot with a lid bring the bone broth to a boil, add the green beans and 1 tbsp of olive oil and stir before adding the rice and a dash of salt. Cover and cook for 20 min.
10 minutes before the rice is done, heat 2 tbsp of olive oil in a non stick pan and add the jalapeños, oregano and sumac, season both cod filets with salt and pepper and add to the pan.
Cook on one side for 6 minutes while covering the pan (good time to check on your rice for a second and see how the broth is being soaked up, if its too liquid but almost cooked then remove the lid), gently flip and cook on the other side for another 4-6 minutes and shut the heat.
Please by placing 1/2 of the rice and beans and layer with 1 piece of cod and half the jalapeños. Spoon any leftover juice from the fish pan over the rice and squeeze fresh lemon before serving.
Ah, flaky cod. There are few fishes that can compare to the beautiful white flesh that falls onto your fork like little fluffy pillows. Its partner in this dish is a bone broth infused broth that gets extra greens from an easy frozen cut type, perfect to soak up any excess juice that dances out of that piece of fish! It cooks down with jalapeños in olive oil and oregano so they caramelize up a bit and infuse the otherwise bland fish with a ton of flavor. The best part? The entire dish is ready in under 30 minutes.