YOUR SOLIN GENERATED RECIPE
Pan-Seared Cod with Garlic Butter and Brown Rice
Wild-caught cod pan-seared until flaky and basted in savory garlic butter, served over a bed of brown rice and finished with a drizzle of velvety garlic butter.
INGREDIENTS
8.5 ounces Pacific Cod Fillet
0.5 cup Cooked Brown Rice
1 tablespoon Grass-Fed Butter
1 teaspoon Avocado Oil
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the cod fillets very dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.
Carefully flip the fish and reduce the heat to medium.
Add the grass-fed butter and minced garlic to the pan, allowing the butter to melt and foam.
Tilt the pan slightly and use a spoon to continuously baste the cod with the garlic butter for another 2 to 3 minutes until the fish is opaque and flakes easily.
Place the cooked brown rice on a plate and top with the seared cod.
Drizzle the remaining garlic butter from the pan over the fish and rice before serving.