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Pan Seared Cod with Apple Cashew Micro-green Salad. Here is how you cook that. Ingredients of Pan Seared Cod with Apple Cashew Micro-green Salad Prepare of For Cod:.
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To get started with this particular recipe, we must prepare a few components. You can cook pan seared cod with apple cashew micro-green salad using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Cod with Apple Cashew Micro-green Salad:
- Get For Cod:
- Prepare Grape seed oil
- Make ready 1 cup all purpose flour
- Get 1 cup polenta
- Prepare 1/2 cup garlic powder
- Make ready 1/2 cup salt
- Take 1/2 cayenne pepper
- Take 1/2 cup dill
- Get 2 tbs spicy pepper seasoning
- Get For Salad:
- Make ready 1/2 cup micro-greens (we used sunflower)
- Take 1/2 cup apples medium julienned
- Take 1/2 cup carrots, julienned
- Prepare 1/2 cup cashews
- Take 1/2 cup red cabbage
- Get 1/2 cup apple cider vinegar
Note that pan-seared cod, or any other fish, isn't flipped. You sear the one side crispy, drop or even remove the pan from the heat, add butter and baste the rest of the fish with the hot butter until it's cooked through. Serve your fish with anything you like, really. I typically raid the garden and make a salad.
Instructions to make Pan Seared Cod with Apple Cashew Micro-green Salad:
- For Cod: mix all ingredients in a mixing bowl and add a couple pieces of cod fillets to the mixture. Batter each side of the fillets.
- Add grape seed oil to sauté pan, just enough to cover the bottom of the pan. Once hot add cod and let sear for 2 min on each side until golden brown; once both sides are browned place on a sheet tray that is lined with parchment paper.
- Then bake in the oven at 350 for 15-20 minutes.
- For Salad: mix all ingredients together in a large bowl and drizzle with Apple cider vinegar. Serve and enjoy!
Microgreen, Strawberry, Fresh organic salad veggie GabrielsPlace. Pan Seared Cod with Apple Cashew Micro-green Salad. Pan Seared Cod with Apple Cashew Micro-green Salad For Cod:, Grape seed oil, all purpose flour, polenta, garlic powder, salt, cayenne pepper, dill Lizzy Johnston Yummy! I had ling cod bellies and didn't brine it. Was a little stingy on butter, but sauteed the salted fillets in butter in cast iron pan skin side last so the meat side was up on the flip, then added the toppings except additional butter and cooked in the oven, leaving it in the cast iron pan (saved on dishes).
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