Keto Cod In Creamy Tomatillo Sauce With Radish Salad Recipes

QUICK AND EASY KETO COD RECIPE

Steps:

• Prepare the garlic-herb butter by combining all ingredients in a medium-sized bowl. Stir until the garlic, herbs, and salt are evenly distributed throughout the softened butter.
• Transfer the butter mixture to the center of a sheet of plastic wrap and form it into a log. Wrap tightly and place inside the refrigerator for 15-20 minutes to become firm.
• Heat coconut oil in a large skillet over medium-high heat. Pat cod filets dry with a paper towel and season both sides with salt and black pepper, to taste.
• Add filets to hot skillet and cook for 2-3 minutes, or until they become golden brown. Reduce heat to medium and carefully flip each fillet. Top each filet with an equal amount of herb butter and continue cooking for another 3-4 minutes. While cooking, spoon the herb butter back over the filets as it melts.
• Remove from heat and transfer fillets to individual serving plates. Drizzle with melted herb butter and garnish with some fresh chopped parsley, if desired.
• Serve immediately with some oven-roasted asparagus tossed with remaining herb butter from skillet or your choice of sides. Enjoy!

KETO COD IN CREAMY TOMATILLO SAUCE WITH RADISH SALAD

Steps:

• Preheat the oven to 425°F (200°C). Halve the tomatillos then place them on a rimmed baking sheet with the garlic and the 1 whole jalapeño. Drizzle with 4½ teaspoons of the olive oil, and roast, tossing once during cooking, until the tomatillos are quite soft, 20 to 25 minutes.
• Squeeze the garlic cloves from their papery skins, discarding the skins. Remove and discard the jalapeño skins, stems, and seeds. Add the garlic, jalapeño, tomatillos, ½ cup of the cilantro, and the coconut cream to a food processor or blender. Squeeze in the juice of ½ lime. Pulse several times, then process until smooth.
• Use a spatula to scrape the tomatillo mixture into a saucepan, then bring it to a gentle simmer over medium low heat; don't let it boil. Cover, remove from the heat, and keep warm.
• In a small bowl, combine the radishes, the 1 sliced jalapeño, the remaining cilantro leaves, the juice of the remaining ½ lime, and 1½ teaspoons of the olive oil. Toss gently to combine.
• Pat dry the cod fillets with a paper towel. Season both sides of the fish with salt and pepper.
• Heat a heavy, 12-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the remaining 2 tablespoons of olive oil. Carefully place the fillets in the pan, skin side down. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, 2 to 3 minutes. Carefully flip fillets and cook until the other side is golden and crisp, and the fish is flaky and opaque, 2 to 3 minutes more.
• Spoon about 1/4 cup of sauce onto each of the four plates, top with a fish portion, then add another 1/4 cup of sauce. Garnish each portion with a pile of the radish salad. Serve right away.