Pan Seared Cod with Pineapple Sage Pesto

Pan Seared Cod with Pineapple Sage Pesto

Prep Time

 

Cook Time

 

Serves

 
Pan Seared Cod with Pineapple Sage Pesto

I’ve been growing herbs a long time, and I’m always on the lookout for new herbs with which to experiment. One of my favorite discoveries is pineapple sage, which has been in my garden for about five years now. It has a sweet, pineapple scent, and it’s easy to grow. I use the leaves in salads and teas, and it also makes a potent pineapple Mojito! For this recipe, I use the pineapple sage in a pesto with macadamia nuts over cod.

 

 

I used the Twisted Zucchini and Squash Ribbons as my vegetable base. If you can’t find pineapple sage (check your local Farmer's Market's, sage will work with a little basil or mint mixed in.

Ingredients

  • 1 garlic clove
  • 1/3 cup Macadamia nuts, roasted
  • 1 1/2 cup fresh pineapple sage* leaves
  • 1 lime, zested and juiced
  • 1/3 to 1/2 cup Macadamia nut oil
  • 1/4 cup grated Parmesan (or your favorite cheese)
  • Sea salt to taste
  • Black pepper to taste
  • Four 6 oz. cod fillets
  • 1/3 cup coconut flour
  • Coconut oil
  • Salt
  • Pepper
  • 1/4 cup pineapple juice

Preparation

  • 1 Pineapple Sage Pesto:
  • 2 Add garlic and macadamia nuts to a food processor, and pulse to roughly chop.
  • 3 Add sage leaves and lime juice.
  • 4 Puree, streaming in macadamia nut oil until blended to desired consistency.
  • 5 Pour pesto into a bowl, add the lime zest, cheese, salt, and pepper, and stir to blend.
  • 6 If it is too dry, add a little pineapple juice.
  • 7 Set aside.
  • 8
  • 9 Cod Fillets:
  • 10 Dry fillets off with paper towels.
  • 11 Dust all over with coconut flour, and season with salt and pepper.
  • 12 Heat a non-stick sauté pan to medium high heat, and add coconut oil.
  • 13 When it begins to simmer, place fillets in pan and do not move.
  • 14 Turn the fillets over after three to four minutes (depending on thickness), adding a little more coconut oil to the pan.
  • 15 Cook another three to four minutes.
  • 16 When done, remove to plate.
  • 17 Keeping the pan hot, whisk the pineapple juice in with the pan juices.
  • 18 Pour pan juices over plated fillets and top with pesto.

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