Cod Fillets and Wild Rice
Ingredients
4-6 wild caught cod fillets
1-2 eggs, lightly beaten (grass fed, organic if possible)
1-2 cups Panko bread crumbs
2 tblsp. peanut or coconut oil (organic)
3 tblsp. butter (organic)
2-4 cups cooked wild rice (organic, if possible)
2-4 tblsp. roasted walnut oil (or olive oil)
salt, pepper, garlic, curry powder
Saute' cooked rice in a skillet with 1 tblsp. butter and roasted walnut oil. Add salt, pepper, garlic, and curry powder and season to taste. Rinse cod fillets and pat dry. Heat remaining butter and oil in skillet on medium/medium-high. Season cod with salt and pepper, dredge first in beaten eggs, then in breadcrumbs. Saute for about 7 minutes per side, or until desired doneness - fish should flake easily with a fork. You may want to cover the skillet for a few minutes, depending upon the thickness of your fillets. The thicker they are, the longer they'll need to cook. Place on paper-towel lined plate and keep warm. Serve cod with wild rice. Enjoy!
When I fixed this, the cod fillets were so tender they broke apart and I ended up just mixing the fish into the rice. Even my girls enjoyed this dish; it's even better served with some malt vinegar!
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