Here’s an experiment I performed tonight for dinner, all done in the interests of science laziness:
The question: Would dinner be palatable if all I did was grab two frozen wild Alaskan cod fillets straight out of the freezer?
Time to make Easy Sous Vide Wild Alaska Cod
Serves 2
Ingredients:
- 2 Alaskan cod fillets
- Freshly ground black pepper
- Aleppo chilé finishing salt
- 2 tablespoons coconut oil or fat of choice
Equipment:
- All of my recommended kitchen tools are listed here.
So I plopped them in my SousVide Supreme (preheated to 130 F) for 30 minutes…
…dried them off…
…seasoned them with freshly ground pepper and Aleppo chile finishing salt…
…and seared them – a minute per side – in some coconut oil in my super hot cast iron skillet.
The answer: Yep!
To accompany my fish, I sautéed some pre-washed, packaged organic baby spinach with some minced pre-peeled garlic cloves in my unwashed cast iron skillet. Then, I topped the fillets with Primavera salsa and a dollop of Wholly Guacamole. It was super-easy: Perfect for a slacker cook, and tasty to boot.
I’m sure if I defrosted and seasoned the fillets before vacuum-sealing them, they would’ve tasted even better, but this experiment was to determine the bare minimum I could get away with to make edible fish with the least amount of work. I have to admit that cod isn’t my favorite fish, but until Costco starts stocking IQF vacuum-sealed Alaskan king salmon, I’ll happily sous vide cod and sockeye salmon straight from the bag.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Easy Sous Vide Wild Alaskan Cod
Ingredients
- 2 wild Alaska cod fillets
- Freshly ground black pepper
- Aleppo chile finishing salt
- 2 tablespoons coconut oil or fat of choice
Instructions
- Preheat your SousVide Supreme to 130°F. Plop your frozen cod straight from the freezer into the bath for 30 minutes.
- Take the fillets out of the water bath and the plastic bags. Dry them off and season with pepper and Aleppo chile finishing salt.
- Heat up the oil in a cast iron skillet on high. Sear the fish for 1 minute per side. Serve with some sautéed baby spinach and guacamole!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
