Blackened Cod With Plantain Chips and Pineapple Avocado Salad

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.

Paleo Blackened Cod 

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.

Pineapple Avocado Salsa

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.

Plantain Chips

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.

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