Some of the best meals I’ve made have been the simplest. And while I do love to cook and putter about working through complex, 42 step meals in the #Healthilinguist Kitchen— weeknights, and especially Fridays are about convenience. I started a FastFood Friday competition with myself to see what restaurant/fast food quality dishes I could make, that I could serve up in under the same 45 minutes window it would take to order (in/out)… Voila! A recipe for blackened cod with plantain chips and pineapple avocado salad!
Real. Fast. Food. And it’s GOOD.
Ingredients:
• 2 pounds wild Alaskan Cod, cut into pieces
• 3 tablespoons coconut oil
• Pinch sea salt
• 3 tablespoons smoked paprika
• 1 tablespoon freshly ground black pepper
• 2 teaspoon garlic powder
• 1 teaspoon ground thyme
• 1 teaspoon dried oregano
• 1 teaspoon of sea salt
• 1/2 teaspoon cayenne pepper (optional)
Directions:
1) Combine all seasonings together and lay out on a plate. Add the codpieces and press to coat both sides.
2) Heat coconut oil in a heavy skillet over medium temperature. Add the codpieces (in batches) and cook for 5-6 minutes per side (less if the codpieces are thin) until each side is dark. Remove fish and serve.
Ingredients:
• 1/2 pineapple, peeled, cored, cubed
• 1 avocado, cubed
• 4 cloves garlic, finely chopped
• 1 small red onion, diced
• 2 small tomatoes, diced
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 large bunch of cilantro, washed & chopped
• 2 limes, juiced
• 1 teaspoon cumin seeds, crushed
• 1/2 teaspoon coriander seeds, crushed
• 1 teaspoon ground ginger
• Pinch of coarse sea salt to taste
Directions:
Toss together pineapple, tomato, onion, garlic, jalapeno peppers, cilantro, crushed cumin, coriander seeds, ginger, lime and salt in a large bowl. Chill and add the avocado before serving, tossing to combine.
Ingredients:
• 2 green plantains
• 1/2 – 1 cup coconut oil
• Pinch sea salt
• Pinch garlic powder (optional)
• Pinch smoked paprika (optional)
• Pinch cayenne (optional)
Directions:
1) Carefully peel/cut off the skin off the plantains. Using a mandolin, slice plantain thinly.
2) Heat 1/2 cup (or more) coconut oil in a large pot or deep fryer. When the oil is hot carefully drop in several slices of the plantain.
3) Deep fry on each side about 2-3 minutes and remove plantain chips from the oil with a slotted spoon. Drain on paper towels and season. Repeat until all slices are fried.
Christina Lianos is a real-food foodie born in Canada to Greek immigrant parents who insisted on making everything from scratch. Her love of cookery stems back to her ethnic roots, growing up in the family kitchen in Toronto, Athens and along the west coast of Greece. Having been professionally involved in international sourcing of teas and essential oils, industry related travel has afforded her the opportunity to make her way into local kitchens where she learned the basics of many regional cuisines. Overcoming a lifetime of health issues and weight loss following a Paleo lifestyle, Christina has adapted recipes and shares these along with her quirky insights on life, food, body image and health on her page www.facebook.com/healthilinguist
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