Pan-Fried Cod with Ginger, Zucchini and Avocado
Pan-Fried Cod with Ginger, Zucchini and Avocado
Ingredients
- 1 1/2 lb (675 g) cod filets, cut into 4 pieces
- 4 slices fresh ginger
- 1 tbsp (15 ml) olive oil
- 1 tbsp butter
- 3/4 cup (180 ml) chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp brown sugar
- 1/2 tsp (2.5 ml) sambal oelek
- 1 zucchini, cut into ribbons on a mandoline
- 1 avocado, diced and sprinkled with lime juice
- 1 green onion, thinly sliced
- 1/4 cup (10 g) ciliantro leaves
Instructions
- In a large non-stick skillet over high heat, cook the fish and the ginger in the oil for 4 minutes, without stirring. Add the butter and continue cooking for 1 minute or until a golden crust forms on the undersides of the cod. Season with salt and pepper and turn the cod over. Remove the skillet from the heat and let rest for 5 minutes or until the fish is cooked through. Transfer to a plate and keep warm. Keep the ginger and any cooking juices in the skillet.
Pan-Fried Cod with Ginger, Zucchini and Avocado