CAJUN GRILLED COD + SUMMER VEGGIE SAUTE

I will forever say that Summer cooking is the best kind of cooking. Everything is lighter and fresher and the colors make everything pop and look so pretty on a plate! The best kind of Summer meal in my mind is just picking up whatever is fresh in the produce section and grilling a good piece of fish or other meat. Done and done! 

This dinner is basically no recipe at all- my favorite kind of dinner to make! I was inspired by the fish special at one of our favorite beach spots last weekend (The Wild Olive) and decided to do my own take on it. These Summer veggies are my new favorite combo and the best part is that you can add whatever you like. Just a little garlic, olive oil, salt, and pepper is all you need. The cherry tomatoes burst a little as they warm and make their own tasty sauce for another depth of flavor. I hit it all with a generous shake of red pepper flakes before serving- give me all the heat!! Wild caught Cod was on sale this week, but you could use whatever fish you like! I tried to tell my kids we were eating chicken, but they didn't buy it. We typically eat fish one night a week throughout the year, but the Summer is the best because you can always grill it! It's just so much better on the grill. For this dish, I put together a quick cajun rub and let it sit on the fish for about 15 minutes before Mark put it on the grill. 

Add this to your meal plan ASAP for the perfect weeknight Summer dinner! (you can even skip the fish and make these veggies as a side!)

CAJUN GRILLED COD + SUMMER VEGGIE SAUTE

Wild caught cod (I estimate about 1/2 lb. per adult)
3 cloves garlic, minced
1/2 lb. fresh okra, cut into 1/2 inch pieces
1 small zucchini, chopped
2 ears sweet corn, cooked and cut off the cob
1 cup cherry tomatoes, sliced in half
Olive oil
Salt
Pepper

CAJUN RUB-
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin

To prepare the fish, pour a little olive oil on top and brush all over. Rub with the cajun seasoning and let the fish sit for 10-15 minutes.

While the fish sits, chop veggies. In a large saute pan on medium heat, saute garlic and olive oil until the garlic is soft and fragrant, 2-3 minutes. Add zucchini and okra and cook until the veggies become a little soft and toasty, about 8-10 minutes. Add in tomatoes and corn towards the end and wait for the tomatoes to get soft and a little saucy. Season with salt and pepper at the end to taste.

For the fish, grill for 10-12 minutes, depending on the thickness of your fish you may need more time. When it's nice and flaky its done! You can also do in the oven at 400 for 15 minutes. 

Plate a big pile of veggies with the fish on top. Hit it all with some red pepper flakes if you like heat and a squeeze of lemon! 

Pan Seared Tuna with Coconut Aminos, Ginger, Jalapeno + Lime

GIVE ME ALL THE SEAFOOD. I would eat fish every night if I could. I'm obsesed with sushi and I fell into a deep deep love with ceviche while we were on our honeymoon in Turks and Caicos in 2010. When I crave fish, I almost always want that sushi-soy flavor to go with it. 

If you like fish and fresh Summer flavors, there is nothing not to love about this recipe. I made it on Monday night and cannot wait to make it again. Fresh wild caught tuna was on mega sale at my Harris Teeter this week so I pounced. My sister's fiance made it over the weekend and when they sent me a picture, I immediately started drooling and saved the recipe.

This meal is restaurant quality and SO SIMPLE. Perfect meal to treat yourself with during the week or enjoy on the weekend while entertaining friends. It's that good. I like my tuna on the rare side, but you can sear it longer on both sides to cook it through. Either way, the flavors are bright and intense. I just can't stop thinking about the tuna! 

Obsessed with this dinner is an understatement. 

Pan Seared Tuna with Coconut Aminos, Ginger, Jalapeno + Lime
recipe adapted from Tyler Florence

2 handfuls cilantro leaves, chopped
1 jalapeno, sliced
1 clove garlic, minced
2 limes, juiced (about 4 Tbsp. lime juice)
2 Tbsp. coconut aminos
kosher salt + freshly ground pepper
1/4 cup extra virgin olive oil
2 tuna steaks or medallions (sushi quality)
1 ripe avocado, sliced

In a mixing bowl, combine cilantro, jalapeno slices, garlic, lime juice, coconut aminos and 2 Tablespoons of the olive oil. Stir to combine. 

Place a cast iron skillet on medium-high heat and add the remaining 2 Tablespoons of olive oil. Season the tuna generously on both sides with salt and pepper. Transfer tuna steaks to the pan of hot oil and sear for 1 minute on each side (longer to cook the tuna through). This will form a light crust. Pour half of the cilantro mixture over the tuna in the pan to coat the fish. Serve with the remaining cilantro sauce and fresh sliced avocado. 

Salmon Burgers

Salmon cakes? Salmon burgers? Salmon patties!? Whatever you want to call them, here's my new favorite recipe. I've scrolled right past these SO MANY TIMES but decided to finally give them a try. Why did we wait so long!? Mark asked the same thing after the first time I made these. We are loving these lately! The flavor is great and if you don't love that fishy flavor you are in luck because these burgers are super mild. 

It turns out that canned salmon is a thing and it's much less scary than it sounds. You could certainly use fresh salmon, cook and form into patties, I love the quick and easy route when using the stuff right out of the can. Bonus points because this also makes it a very budget friendly meal. Cannot get enough of these and they make for the BEST lunch the next day. Serve them on top of a salad with a side of sweet potato wedges and a squeeze of fresh lemon juice. 

Thanks to my friend Allison for sharing this recipe with me! 


Salmon Burgers

2 6oz. cans wild salmon, drained
2 eggs, beaten
2 Tablespoons minced shallots
2 cloves garlic, minced
2 Tablespoons green onions, finely chopped
1 tsp. salt/herb mix (I used salt + herbs de provence)
2 tsp. whole grain or brown mustard
2-3 tsp. coconut flour
1/4 cup coconut oil

Combine all ingredients except coconut flour and oil in a mixing bowl. Add coconut flour in 1 tsp. increments until the mixture isn't "wet". 

In a large pan over medium heat, melt coconut oil. Form salmon mixture into patties and place in the pan of hot oil. Allow patties to brown before flipping- about 5-6 minutes on each side. Cook all the way through and serve. 

Oven Roasted Lemon Caper Cod

Fresh week- fresh menu and fresh fish recipe! I almost always do my grocery shopping on Mondays and we almost always have fish on Mondays. No special reason, it's just become habit! 

I posted last night's dinner on my Instagram stories and got tons of questions about my fish and how I cooked it. I always have hopes of having time to photograph dinners with my big girl camera but it almost never happens. I snapped this photo quickly before we ate so this is what we are rolling with. 

We LOVE cod in our house. It's a flaky and mild fish and it takes on pretty much any flavor you cook with it (it's also mu favorite fish for fish tacos!) This is wild caught fresh cod from Harris Teeter and it was delicious. I've done previously frozen fillets before and though they are a little more budget friendly, it's just not as good. This recipe couldn't be easier! I'm a lemon lover and it's my favorite flavor with fish. The capers get slightly roasted and crunchy at the end adding in the perfect salty bite. I served this with sauteed broccolini and roasted red potatoes. Easy, simple and healthy!

Oven Roasted Lemon Caper Cod

1 lb. fillet fresh cod
Salt + pepper
2 cloves garlic, minced
1 lemon, thinly sliced
1 Tbsp. butter (I like Kerrygold), cut into thin slices
2 Tbsp. capers
Olive oil, for drizzling

Preheat oven to 400 degrees. Line a baking sheet or baking dish with parchment paper.

Place fish fillet on prepared baking sheet and season with salt and pepper. Top with minced garlic, followed by butter slices and finish with the lemon slices on top. Add a quick drizzle of olive oil. Bake for 15 minutes, remove from the oven and add capers on top, then cook for an additional 5 minutes or until the fish is cooked through and flaky.