alaskan cod Archives - Taste With The Eyes

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime

Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.

Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.

The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸

Continue reading “Thai-Style Cod, Panang Curry”

An Easy Creamy Cod Soup for Spring

It’s a fish soup that is creamy but not overly rich nor fishy, and chock-full of vegetables …asparagus, peas, and fennel. Fresh dill and lemon add herby and bright citrusy notes respectively. Wild Alaska Pacific Cod is a wonderful fish for light soups and stews as it is slightly sweet and has a mild clean taste with a lean flaky texture.

♥ Extending a heartfelt thank you to the small-boat Alaskan fishermen aboard F/V Fortune who responsibly harvested the pristine fish used in this recipe.

Easy Creamy Cod Soup Recipe

Continue reading “An Easy Creamy Cod Soup for Spring”

Lemony Alaskan Cod, Heirloom Fordhook Lima Beans, Olives, Tomatoes

Wild-Caught Alaskan Cod, Heirloom Fordhook Lima Beans
Cherry Tomatoes, Kalamata Olives, Capers, Onion
Meyer Lemon, White Wine, Olive Oil, Oregano

Here are two of my favorite frozen foods in one dish: Cod from the freezing cold clear waters of Alaska and Heirloom Fordhook Lima Beans from California.

This one-skillet dinner is a variation of one of my most popular, Alaskan Cod/Mediterranean Flavors. Here, I replace artichokes with Fordhook Lima Beans – those delicious pale green, plump, plush succulent legumes.

I use the PictSweet Farms Lima Beans, “The Fordhook variety of Lima Beans was introduced in California in 1904. This variety requires warm days and cool nights to develop their large, firm bean with award-winning texture.”

Nana's Chicken Soup — Chicken Soup Inspired by Nana

Unlike my siblings, I’ve always been a huge fan of huge beans. Ever since I was a kid, I loved how my Nana would cook dried Lima Beans in her chicken soup. I adored those big velvety butter beans. I add them to my chicken soup now too, but cook them separately so the broth stays clear.