Atlantic Cod with Green Chili Salsa Mayonnaise Sauce and Stir-Fried Fennel and Onions

Atlantic Cod with Green Chili Salsa Mayonnaise Sauce and Stir-Fried Fennel and Onions (Serves 2)

Eating fresh food is an adventure; my fishmonger did not have the sockeye salmon I wanted, so I came home with Atlantic cod instead. I have been making and eating lots of green chili salsa, but my recipe calls for tomatillos and they have become difficult to find. I will adapt; there must be a way to make good salsa with available ingredients. If you can find what you need when you go out to hunt and gather, this is how I make a really delicious Atlantic Cod with Green Chili Salsa Mayonnaise Sauce and Stir-Fried Fennel and Onions.

Prep and cook time: 60 minutes

Ingredient list:

1 pound of Atlantic cod
1-2 tablespoons mayonnaise (click here for my mayonnaise recipe)
1-2 tablespoons of green chili salsa (click here for my salsa recipe)
1 or 2 limes
2 bulbs of fennel
1 sweet yellow onion
Coconut oil
Black pepper
Garlic powder
Salt

Directions: Line a baking pan with aluminum foil for easy clean up. Rinse cod and pat dry with a towel. Lay fish on the foil and squeeze the juice of one or two limes over it. Dust top of fish with salt, garlic powder, and black pepper. Don’t be shy with the seasoning. Mix a tablespoon or two of mayonnaise and a tablespoon or two of green chili salsa in a small bowl. Spread the “sauce” evenly over the top of the cod. Put the fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. Meanwhile, chop fennel and onion into bite-sized pieces. Heat one or two tablespoons of coconut oil over medium heat in a wok. Add onion and let it cook a few minutes, stirring occasionally. Add fennel and season with salt, garlic powder, and black pepper. Cover and let cook about 10 minutes or until the fennel is as tender as you like. Transfer to plates and eat!

Note: I recently made Wild Salmon with Lemon Caper Mayonnaise Sauce. I loved that taste, but wanted to try something a bit different, so followed the same basic approach but mixed my green chili salsa with an equal amount of my homemade mayo to make the sauce. It works! I would be happy to eat fish every night when it tastes like this.

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