Time 50m Yield 2 Number Of Ingredients 13 Steps:
Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours. Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet. Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes. Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with the lime butter.
Time 50m Yield 4 servings Number Of Ingredients 17 Steps:
Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork. Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer. Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas. Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt. Beat with an electric mixer until the potatoes are light and fluffy. Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.
Time 10m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine vegetable oil, chili powder, garlic powder and salt. Sprinkle over fillets and rub evenly over all sides. Tuck any thin part of the fillets under for even cooking. Put prepared fillets in a medium or large ZIPLOC Brand Zip ’n Steam Bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave., Cook on high for 3-1/2 minutes for 1/2-in. thick fillets. If needed, continue microwaving at 30-second intervals until fillets flake easily with a fork. Let stand 1 minute before handling. Carefully open bag. Use spatula to remove fillets from bag., Spoon lime juice and butter over fillets. Garnish the fillets with parsley.
Time 17m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 450°F. Coat oven safe pan with oil or cooking spray. Place cod in pan. Sprinkle chili powder, herb and salt. Roast 5-7 minutes until opaque. Melt butter in small saucepan. Add cumin and lime juice and cook for 1 more minute. Before serving drizzle butter mixture over cod.
More about “whole30 chile lime cod fillets recipes”
Time 50m Yield 8 servings. Number Of Ingredients 9 Steps:
Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.
