I still had some Wild Caught Alaskan Cod Fillet that I got from Sprouts Market last time in the fridge and had no idea how should I cook it this time. So I checked on Sarah Fragoso’s Everyday Paleo and saw her Gingered Carrots with Mahi-Mahi recipe and instantly I decided to cook it that way.

Caramelized Carrots Cod Fillet (adapted from Everyday Paleo)
Ingredients:
2 fish fillet of your choice (I used wild caught Alaskan cod)
2 stalks of green onions – minced – separate the white and green part
Minced ginger
1-2 Tbsp coconut aminos
Salt and pepper to taste
3-4 medium carrots – sliced

Directions:
1. Lightly marinate the fillet with salt and pepper
2. Heat the skillet with ghee in medium high
3. Pan seared the carrots until caramelized – dump in the white part of the green onions and minced ginger – saute then set aside
4. Add more ghee and pan seared the fish fillet until brownish – do not overcook
5. Dump in the carrots and ginger mixture back to the pan – add some coconut aminos
6. Garnish with the green onions

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