Wednesday, July 28, 2010
Wild Cod with Pesto, and butter-garlic beans
Some may argue that green beans aren't Paleo. I belong to the school of thought, that they're more veggie than legume and therefore I eat them. Hence....rock on with your bad beans...
For the Green Beans
1 lb. green beans, trimmed and washed
3 large garlic cloves, minced
1 tablespoon grass-fed butter (or oil of your choice--olive, walnut, coconut)
Steam the green beans in a saucepan for about 5 minutes. They won't be soft just yet. Drain the green beans, and then heat the butter (or oil) in a large saute pan with the garlic. When the butter melts, add the green beans and stir occasionally until the beans absorb some of the liquid, and the garlic begins to brown (another 4-5 minutes).
For the Pesto Topping
3 tablespoons pesto sauce (paleo style)
1 tomato, cubed small
2 tablespoons red onion, diced small
While the green beans are sizzling with the garlic above, go ahead and chop up your tomato and onion. Place these in a small bowl and stir in the pesto sauce.
For the Fish:
1 lb. wild cod fillets
sea salt and pepper
1 tablespoon olive oil
Pat the fish dry on a few paper towels, and sprinkle with salt and pepper. Heat a tablespoon of olive oil in a saute pan over medium-high heat. When hot, add the fish fillets (not overlapping), pepper-side-down (I, obviously, only peppered one side). Cook for 2-3 minutes and flip, cooking the other side for 1 minute or until firm to touch with your spatula. (Food-firm.....not rock hard).
Once the fish is cooked and the beans are done, serve them both with a big dollop of the tomato/pesto on top of the fish.