My Site Title

My Site Tagline

Massie Meal Prep Pan Seared Cod

 Click here to Download Video 

Scroll down for recipe information.

I shared how Dwayne "The Rock" Johnson eats 821 pounds of cod each year in my Paleo Cod Ceviche post two weeks ago. I know you were intrigued and want to up your cod intake, so I came up with today's recipe.

This is the start to a series called "Massie Meal Prep". In this series, I will teach you how to knock out Paleo meal prep in a timely and cost-effective fashion. We shot several new "Massie Meal Prep" videos last week, all of which feature either Wes Piatt or Kelley Jackson.

paleo-nick-massie-meal-prep-cod 

 

Okay. I'm keeping this one short. Yesterday we confirmed that we'll be bringing the Ice Age Meals booth to all six CrossFit Games Regionals, so there's some planning to do! That's right, Albany, San Antonio, San Diego, Nashville, Atlanta and Portland. Oh yeah, and Madison too! I hope to see you all at one of these events!

Have a great Tako Tuesday and be sure to "Keep It Paleo!"

Your Pal,

Paleo Nick

Recipe

Ingredient List:

  • 36 ounces wild-caught cod, portioned out into 6-6oz pieces
  • PALEO GRIND Lemon Pepper Love
  • 2-3 large yams, roasted and peeled (or leave skin on for more nutrients), cut into 1" discs

Ingredient for the pickled onions:

  • 1 red onion, julienned
  • 1 cup apple cider vinegar
  • 1 serrano pepper, bias cut (remove seeds for less heat)
  • 1/8 bunch cilantro, rough chop

Preparation Instructions: 

  1. Preheat a large cast iron skillet or saute pan over medium-high heat and add olive oil. Season top sides of each cod fillet with PALEO GRIND Lemon Pepper Love and place seasoned side down into the pan. Season other side with more PALEO GRIND Lemon Pepper Love. Pan sear on this side for 4-5 minutes.
  2. Lay out six containers and place three discs of roasted yam into each one.
  3. Flip the cod fillets in pan. Cook for 1-2 more minutes and cut the heat. If checking fish with a thermometer, you want it to temp at 120F.
  4. In a mixing bowl, place red onions, apple cider vinegar and serrano pepper. Stir to mix and set aside.
  5. Place one cod fillet into each container.
  6. Fold cilantro into pickled onions in mixing bowl.
  7. Top each cod fillet with pickled onions. Place portions into the refrigerator and enjoy over the next five days.

"Keep It Paleo!"

0 Comments Posted Leave a comment

 

Add a comment:

Sign in to comment on this entry. (Required)


 

 

 

 





I have been a cook for the past 20 years and a CrossFitter since 2008.  It is my passion to share my cooking knowledge through the videos on this site.  I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"

MORE: About Nick | About Site | Site Index


* indicates required