Tuesday, January 15, 2013
Paleo Maple-Dijon Cod (Recipe Revisit)
It's a recipe straight out of Clean Eating magazine, which I tweaked due to an inability to get whole mustard seeds. I used to be able to get them in the Indian section of my Whole Foods, but apparently the store has stopped carrying them. I instead picked up a Bengali Five Spice Mix, which includes mustard seed in addition to cumin, fennel, fenugreek and nigella seeds.
Yum! I love trying out new spices and seasoning, and this blend works beautifully with fish. Instead of spinach I served the cod with a side of lemon and garlic-roasted green beans, and both the caveman and I devoured it.
This dish is so simple and yet tastes complex. My favorite kind of food ;)
While I love the flavor and crunch the seeds give to the topping, you could also try this recipe just using the mustard, maple, vinegar and perhaps some garlic powder.
4 tsp. olive oil, divided
3 tbs. Bengali Five Spice Mix or mustard seeds (the key is to use seeds, not ground spices)
2 tbs. dijon mustard
2 tbs. pure maple syrup
1 tsp. balsamic vinegar
salt and pepper, to taste
1 1/4 lb. center cut cod fillet, cut into 4 pieces
In a small skillet, heat 2 tsp. oil over medium-low. Add seeds, stir to coat. Cover and cook until the seeds begin to pop, about 6 minutes. Turn off the heat and allow to sit, covered, until the seeds stop popping. Stir in mustard, syrup, vinegar, salt and pepper; set aside.
Adjust oven rack 3 inches from top and preheat broiler to high. Line a baking sheet with foil and arrange cod on foil in a single layer. Spoon mustard mixture over cod. Broil for about 8 minutes, until fish flakes easily. Remove from oven and serve immediately.