Easy Sous Vide Wild Alaskan Cod

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.

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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).

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