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 to experiment with. One of my favorite discoveries is pineapple sage, which has been in my garden for about 5 years now. It has a sweet, pineapple scent, and it’s easy to grow. I use the leaves in salads, teas, and it also makes a potent pineapple mojito. For this recipe, I use it in a pesto with macadamia nuts over cod.Not only is cod a quick dinner time solution, it’s also versatile, healthy, and delicious. It’s a great blank canvas, so any flavors you cook it with enhances its delicate and flaky nature. Protein packed, low-calorie, and full of vitamins and Omega-3’s, it’s a great ingredient to jazz up for your next dinner.
- Pesto Preparation: Add garlic and macadamia nuts to a food processor, and pulse to roughly chop. Add sage leaves and lime juice. Puree, streaming in macadamia nut oil until blended to desired consistency. Pour pesto into a bowl, add the lime zest, cheese, salt, and pepper, and stir to blend. If it is too dry, add a little pineapple juice. Set aside.
- Heat a non-stick saute pan to medium high heat, and add coconut oil. When it begins to shimmer, place fillets in pan and do not move. Turn the fillets over after 3 to 4 minutes (depending on thickness), adding a little more coconut oil to the pan. Cook another 3 to 4 minutes. When done, remove to plate.Keeping the pan hot, whisk the pineapple juice in with the pan juices. Pour pan juices over plated fillets and top with pesto.
* 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.