gazpacho cod dun3

Here’s the perfect summer fish dish. It’s easy, refreshing, healthy and delicious. You can make it spicy or mild. And, you can make the sauce in advance and just cook the fish when you want to eat. I used cod, but you can use whatever fish looks good to you.

The green sauce is made up of cucumbers, scallions and cilantro. Cucumbers are the perfect summer food because they quench thirst. They also make you feel less irritable, soothe a sore throat, and lessen diarrhea. Scallions are one of my favorite foods (if you’ve read my blog before, you probably know this…) to heal most anything. They are especially good to rid the body of the common cold and other viruses. Scallions are actually a Chinese herb and are used for so many things, so, when in doubt, go for the scallions!  Cilantro is now being used to detoxify the body of heavy metals, especially excess mercury in the body. So, this green sauce is a triple-play…

To make the sauce, slice up some seedless cucumbers…
sliced cucumbers

And scallions…
scallions thickly sliced

Put them into a food processor with cilantro…
cilantro processor

Add some garlic and a little jalapeño if you like it spicy and whiz it up with some avocado oil and olive oil…
jalapeno ch

Cut the fish into portion sizes and cook it (I used a grill pan)…
cod in grill pan beginning

Slice a few grape or cherry tomatoes in half…
cherry tomatoes halved in bowl

Ladle the sauce into shallow bowls, top with fish and garnish with tomatoes…
gazpacho cod dun1

Sizzling Cod With Cold Spanish Green Sauce
(serves 4)

1-1/4 lb cod
1-1/2 seedless cucumbers, peeled and sliced
8 scallions, sliced
1 cup cilantro
2 garlic cloves
1 jalapeño pepper
2 Tbs avocado oil
1/4 cup extra virgin olive oil
sea salt
1 cup cherry tomatoes, halved

Make the sauce: Combine cucumbers, scallions, cilantro, garlic and jalapeño in food processor. Pulse a few times until well combined, but still chunky. Pour in the oils and process until well combined, but not totally smooth. Season with sea salt. The sauce can be made in advance and refrigerated.

Season the cod with sea salt. Brush a grill pan with olive oil and heat the pan to medium-high. When the pan is hot, add the fish and let it cook, without touching it, until seared well on the bottom. When the fish easily releases from the pan, carefully flip it over and sear it on the second side.

Ladle sauce into shallow bowls. Top with hot fish. Garnish with tomatoes.


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