Featured Recipe
Pan-Seared Cod Ginger Zucchini
By Kate
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Cod pan-seared with fresh ginger, olive oil, and a touch of butter. Zucchini ribbons wilt slightly in a tangy, slightly spicy sauce made from reduced chicken broth, soy sauce, lime juice, brown sugar, and chili paste. Topped with fresh avocado cubes, green onions and cilantro leaves. The cooking method gives a crisp crust on the fish while the zucchini stays tender-crisp. A quick heat reduction in the pan intensifies flavors before plating.
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Prep:
20 min
Cook:
18 min
Total:
38 min
Serves:
4 servings
seafood
cod
zucchini
ginger
healthy
quick meals
Introduction
Cod cut thick. Ginger slices, big ol’ handful, get browned first. Heat revved high, oil shimmering. Fish hits pan. No poking. Patience or crust lost. Butter slides in quick, foaming, browning bottom sides. Flip. Rest off heat. Juices mingling in skillet. Then broth, soy, lime, sugar, sambal—boil down to thick glaze. Ginger out, no bitterness. Zucchini ribbons spiral soft but still snap. Toss in sauce, quick whirl. Plates waiting. Stack fish, nest zucchini, scatter cool avocado, raw scallions, fresh cilantro tearing. Pour slick sauce over. Rice? Up to you.
Ingredients
About the ingredients
Cut cod into uniform thick filets to ensure even cooking. Fresh ginger slices provide a subtle but bright aromatic layer; discard after sauce reduction to avoid bitterness. Adjust sambal oelek quantity depending on spice tolerance—start small and add later if necessary. Using mandoline for zucchini ribbons gives texture contrast. Lime juice on avocado prevents browning and adds acidity. The measured butter and olive oil combo balances flavor and crispiness without excess fat. Sauce components reduce to concentrate sweetness and saltiness, tying the dish together. Fresh herbs finish, not cooked in.
Method
Technique Tips
Start by heating oil and browning ginger in the pan to release flavor. Place cod skinless side down, don’t move for several minutes to let crust develop. Adding butter later helps browning but avoid overcooking. Resting fish off heat ensures doneness is even without drying. Sauce reduction intensifies flavors — keep an eye, don’t let burn. Removing ginger after reduction prevents overpowering bitterness. Adding zucchini last maintains some crunch and bite, cooking briefly. Dressing avocado with lime stops browning, extra flavor. Assemble just before serving to keep fresh textural contrasts intact. Optional rice on side for a heartier plate.
Chef's Notes
- 💡 Use thick cod filets. Helps ensure even cooking throughout. Cut cod uniform. Without skin. Don’t poke it. Wait for crust to form. Patience required.
- 💡 Fresh ginger slices pack flavor. Sear first, release oils. Butter added later helps browning. Perfect balance on cod. Watch carefully.
- 💡 Adjust sambal oelek depending on spice level. Start with less. You can always add more later. Spicy isn’t for everyone. Be cautious.
- 💡 For zucchini, use mandoline for ribbons. Texture is key. Slightly crisp. Cook briefly to keep that bite. Too long turns mushy.
- 💡 Diced avocado tossed with lime juice prevents browning. Add acidity, freshness. Use fresh cilantro, green onions for garnish. Brightness like no other.
Kitchen Wisdom
How long to cook cod?
Cod should cook about 8 minutes total. 4 minutes skinless side down. Then flip and rest.
Can I substitute the cod?
Yes, try halibut or tilapia. Different texture but works similar. Keep cooking time in check.
What if sauce is too thick?
Add a splash of chicken broth. Stir in slowly. Adjust to desired consistency. Taste as you go.
How to store leftovers?
Store in airtight container. Refrigerate up to 2 days. Reheat gently on low heat. Avoid toughening fish.
