I am on a coconut spree, since returning from the tropical British Virgin Islands a month ago, so I suggest coconut oil. Serve this over salad or maybe spaghetti squash. You could serve it over pasta, rice or wheat berries if you’d like to include a carb on your plate.
2T. coconut oil (I prefer unrefined so it smells and tastes like coconut)
~1/2lb. leeks, sliced and rinsed well
1/3 c. coarsely chopped pecans
~1/2lb. cod (or however much you like for 2 servings)
Salt and freshly ground pepper to taste
Red pepper flakes (optional)
Heat 1 T. oil over medium high heat in a large cast iron skillet. Add leeks and saute a couple of minutes until bright green. Add pecans and toss. If it seems a bit dry, you can add a little more oil or a pat of butter.
Scootch those to one side and add the remaining coconut oil. When melted and hot, add your cod to the pan. Season with salt and pepper and hot pepper flakes, if desired. Cover to allow the fish to steam a bit. After four or five minutes, stir the leeks and pecans and check the cod.
Turn when it’s golden brown on the bottom and continue to stir the leeks and pecans. If they start to overcook, remove to a plate while you finish cooking the cod until flakey and perfect.
Serve over salad drizzled with Date Balsamic Vinegar* and/or Shiitake Soy Sauce. Both are delicious as salad dressing, either alone or together.
*Sadly, the Balsamic Date Vinegar isn’t available anymore, but I make my own with half a bottle of Kreta Balsamic Vinegar and half a jar of Date Lady Date Syrup, both available in the Fair Shares online store. It’s a much better deal and makes the perfect salad dressing–it doesn’t even need oil!