Here’s another suggestion on how to put more tasty fish on your plate…
Last week I posted the recipe for the Smoked Salmon And Horseradish Salad I had during my Whole30.
This week’s recipe is another quick and easy dish that is compliant with the program…and I’m sticking to fish and horseradish since it’s such a great combination!
• 1-2 Cod fillets per person, room temperatured.
• 2 tbsp finely chopped Dill.
• 3 tbsp Ghee or Clarified Butter.
• A few good pinches of Sea Salt.
• 1 batch Mayonnaise, unflavored.
• Grated Horseradish, to taste.
• 1 Lemon.
Fill a wide pot or deep frying pan so that it will just cover the fillets.Add ghee, dill and salt, and bring to a gentle boil.
Carefully place the cod fillets in the water and let them simmer until they have turned white on top. (Note: If cooking many, rather cook them in batches than squeeze them all in at the same time.
Mix the grated horseradish with the mayo to your preference (the more horseradish, the greater the kick…).
Serve the poached cod with some fresh or roasted vegetables, the horseradish mayo on the side, and a lemon wedge to squeeze over the fish.