This recipe is a good reason to grab that bottle of turmeric in your spice rack and put it to work adding bright orange color and extra flavor to mild fish like cod. The slightly bitter taste of turmeric all but disappears when cooked with buttery ghee, ginger and garlic.
The shake of black pepper in the ingredient list is there for more than just seasoning; black pepper provides piperine, which is essential for absorbing curcumin. Curcumin is the whole reason to be eating turmeric in the first place, since it’s the part of turmeric that carries all the amazing health benefits.
You don’t necessarily need to supplement with turmeric if you’re cooking with it (as evidenced by all the home cooks in India.) This recipe for turmeric and ginger cod shows how easy it is to use turmeric regularly as a spice. Turmeric is also easy to add to scrambled eggs, soup, and curries.
Time in the Kitchen: 25 minutes
- 4 4-ounce/113 g boneless, skinless cod filets (or other flaky white fish)
- 1 teaspoon ground turmeric (5 ml)
- 1-inch piece ginger, peeled and finely grated* (25 mm)
- 1/2 teaspoon salt (2.5 ml)
- ¼ teaspoon ground black pepper (1.2)
- ¼ cup Primal Kitchen® Avocado Oil (60 ml)
- 4 tablespoons ghee or unsalted butter, divided (60 g)
- 2 garlic cloves, finely chopped
- 1/2 cup chopped dill (15 g)
Recipe Note: A microplane zester works well for finely grating ginger.
Mix together turmeric, ginger, salt, pepper and avocado oil. Rub fish on all sides with the mixture.
In a large skillet, heat 2 tablespoons ghee over medium-high heat. When the ghee is hot, add the fillets. Cook until the fish is lightly browned and starting to get firm, 2 to 4 minutes, depending on the thickness of the fillets.
Using a wide spatula, flip the fillets over. Add remaining ghee to the skillet with the garlic and dill.
Cook 2 to 4 minutes more, until the fish easily flakes apart.
Lift the fillets onto a platter. Use a rubber spatula to scrape all the remaining ghee and bits of dill and garlic over the fish. Serve, and enjoy!
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