The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Broiled Cod with Parsley Almond Pesto

By Kelly · 13 Comments

This parsley almond pesto is so quick and easy to make. Simply throw the ingredients in the food processor, spread over the cod and bake for 5-10 minutes. It's easy enough for a weeknight dinner, but elegant enough for guests. Plus, it's simply delicious!

Today, I’m thrilled to introduce you to a sweet friend of mine – Michele at Thriving on Paleo. Michele not only creates delicious recipes, she also photographs them beautifully, and includes a short how-to video demonstrating just how quick and easy her recipes are to prepare. So be sure to pop over to see her helpful video of this scrumptious broiled cod recipe she’s sharing with us today. And most of all, I appreciate Michele’s heart for inspiring others, so I encourage you to subscribe to her beautiful blog and download her free eBook for even more delicious recipes and inspiration!

Guest post by Michele at Thriving on Paleo

How exciting to be guest posting on my dear friend Kelly’s blog! I think Kelly is such an inspiration to us all, and throughout my journey of healing from Hashimoto’s and Celiac Disease, inspiration is one thing I can never overdose on.

That’s why I’m so happy to be able to share a little inspiration with you today with a recipe that will help you get more fish on your family’s plate.

Fish is one of those things we’re constantly told we should eat more of, and with good reason. Cold-water fatty fish rich in Omega-3 fatty acids like cod and salmon can help protect us against a whole host of ailments, from Alzheimer’s to heart attacks. It can also help to lower blood pressure and triglyceride levels. I mean, you read about the health benefits of fish and it sounds like it can do pretty much everything but wash the dishes for you! So naturally, I try to incorporate fish into our diets as much as we can.

A lot of times, I tend to “bread” cod or salmon with an almond flour breading mixture and bake it. But now that spring is coming, I wanted to freshen things up a bit. This Broiled Cod with Parsley Almond Pesto uses one of the first herbs to pop out of the ground each spring and with it comes a welcome reminder that the summer-fresh vegetable abundance is nearly here!

This parsley almond pesto is so quick and easy to make. Simply throw the ingredients in the food processor, spread over the cod and bake for 5-10 minutes. It's easy enough for a weeknight dinner, but elegant enough for guests. Plus, it's simply delicious!

Of course, as a busy mom, I understand the importance of getting a healthy, nutritious meal on the table QUICKLY! That’s why this recipe is very quick and easy to make. Simply throw the ingredients in the food processor, spread over the cod and bake for 5-10 minutes. It takes maybe 20 minutes max – easy enough for a weeknight dinner, but elegant enough for guests.

Bonus! Both of my kids absolutely go bonkers over this recipe. So based on their opinion, I think it’s pretty kid-friendly too! (Especially since cod typically doesn’t have the 1000’s of teeny tiny annoying bones that other fish – salmon, I’m looking at you – does).

This parsley almond pesto is so quick and easy to make. Simply throw the ingredients in the food processor, spread over the cod and bake for 5-10 minutes. It's easy enough for a weeknight dinner, but elegant enough for guests. Plus, it's simply delicious!

P.S. As Kelly mentioned above, we’d love for you to watch my short how-to video so you can see firsthand how easy this recipe is to put together! Then, be sure to print or pin the recipe below, so you can enjoy it again and again!

Print
Broiled Cod with Parsley Almond Pesto

Yield: 4 servings

Ingredients

  • 1 bunch fresh parsley
  • 2 cloves garlic
  • 1 cup slivered almonds
  • Juice and zest of 1 lemon
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 1.5 lbs cod (fresh or thawed, if using frozen fish)

Instructions

  1. Preheat the broiler. Line a baking sheet with parchment paper and place the cod on it.
  2. Combine the parsley, garlic, almonds, lemon juice and zest, paprika, and sea salt in a food processor or blender. Process until everything is approximately the same size.
  3. With the machine running, gradually add the olive oil and puree until the pesto is just slightly chunky.
  4. Using a spatula or your hands, apply the pesto to both sides of the fish and place back on baking sheet.
  5. Broil the fish for 5-10 minutes (depending on the thickness of your fish) or until opaque and the fish flakes when cut with fork. Enjoy!
3.1
https://thenourishinghome.com/2015/03/broiled-cod-with-parsley-almond-pesto/

This parsley almond pesto is so quick and easy to make. Simply throw the ingredients in the food processor, spread over the cod and bake for 5-10 minutes. It's easy enough for a weeknight dinner, but elegant enough for guests. Plus, it's simply delicious!Michele Spring is a mom of 2 young boys, suffers from Hashimoto’s Thyroiditis and Celiac Disease, and is an expert on using the Paleo diet to feel your absolute best. Through her blog posts and short how-to videos, she’s here to help teach and inspire you to live a Paleo lifestyle while having the time of your life doing it. When she’s not blogging, you can find her sewing up a new outfit, reading a great book, or desperately trying to keep her kids from making her house look like a tornado hit it. You can also find Michele on Facebook, Pinterest and Instagram. Be sure to subscribe to Thriving on Paleo and download her free eBook for even more delicious recipes and inspiration!

You Might Also Like:

Peach Mango Salsa (GF)
Swiss Chard & Shrimp Sauté (GF)
Penne with Shrimp & Spring Veggies (Gluten-Free Option)

Filed Under: Seafood ·

Swiss Chard & Shrimp Sauté (GF)

By Kelly · 2 Comments

Swiss-Chard-and-Shrimp-Sauté-with-Zoodles

Like most families, we have our share of picky eaters. I’m sure you know what I mean, and if you don’t, count yourself blessed. Despite my best efforts, somewhere around the age of 8 or 9 years old, my boys adopted the philosophy that “if it’s green, it’s yucky!” Boo to that, so I’ve been on a mission to counter it with … “greens are great!”

Since the theme this month over at Keeper of the Home is how to prepare and enjoy healthy seasonal produce, I thought it only fitting to share my affinity for Swiss Chard – not only because its mild flavor makes it the perfect green to introduce to those picky eaters in your family, but also because it’s a powerhouse of nutrition.

So I invite you to join me to learn more about the many health benefits of Swiss chard, as well how to properly select, store and prepare it – and of course, be sure to grab the recipe for my deliciously easy, one-skillet Swiss Chard & Shrimp Sauté, which features another veggie favorite around here – zoodles!

Super-Charge-Your-Nutrition-with-Chard

Three cheers for greens that taste great! See you over at Keeper of the Home …

You Might Also Like:

Grilled Fish Provencal (GF)
Penne with Shrimp & Spring Veggies (Gluten-Free Option)
Peach Mango Salsa (GF)

Filed Under: Seafood ·

Top 10 Tips to Get Your Grill On!

By Kelly · 8 Comments

Top 10 Grilling Tips

Summer is the perfect time to get your grill on and invite your family and friends over for a fun and flavorful cookout.

If you’ve seen my meal plans, then you know that grilling is one of my top time-saving methods for quick weeknight dinners. But it’s also one of my favorite ways to entertain too! That’s because it’s so easy to get everything ready in advance. Then when guests arrive, you can continue to converse in the beautiful outdoors, while flipping real food on the grill.

And if you’ve decided to Join Us for the Whole30 and take advantage of my free Whole30 Meal Plans, you’ll notice that I include a lot of great grilling recipes not just because they’re quick-n-easy, but because they’re also the best way to avoid becoming a short-order cook since virtually everyone loves grilled foods!

Of course, there are a few tricks of the trade that I’ve learned through the years that really do make a significant difference in turning grilled foods from mediocre to magnificent! I’m sharing these with you, so you can avoid some common pitfalls, and instead experience all the benefits of successful grilling!

P.S. Looking for foolproof grilling recipes guaranteed to please?! Be sure to see my Top Reader Favorite Grilling Recipes below … Happy Grilling!

Top 10 Best Grilling Tips:

Chicken kebobs on grillBy following these 10 simple steps, you’ll find grilling to be one of the easiest ways to get delicious, healthy meals on the table in a snap!

1. Before You Light Up … The key to great grilling is preparation – mise en place is essential. So get your grilling tools, meat, vegetables, brushes, platter, glazes, sides and hungry mouths ready before you light up the grill. Once you’ve got food on the grill, you want to be sure you have everything ready in advance, so you can focus your attention on grilling for best success. In other words, don’t try to grill and cook the rest of the meal at the same time. Your kitchen is inside; your grill should be outside. Trying to run between the two usually ends with less than satisfying results.

2. Turn Up the Heat! Another secret of success is to be sure to preheat your grill at least 10-15 minutes before cooking. A properly preheated grill sears foods on contact, which helps to prevent sticking, and even more important, results in a more flavorful and moist outcome.

3. Keep It Clean. The easiest way to remove debris is when the grill is hot. So after preheating, give the grill racks a good scrub down with a wire brush to remove any remains from the previous cooking session. Then, wipe the racks down with oil, and that’s basically all the maintenance necessary.

4. Taste is Always in Season. When it comes to grilling, there are several methods for infusing grilled foods with extra flavor. A quick way is to use glazes (like BBQ Sauce) – sweet coatings often made with honey, maple syrup, or molasses that are brushed on during the last few minutes of grilling.

Similarly, flavorful dry rubs applied a few hours before cooking also add a delicious burst of flavor. Dry rubs consist of herbs and spices, while wet rubs include the addition of oils, dijon mustard and such.

For an even deeper infusion of flavor, use sweet-n-tangy marinades made with acidic liquids, such as citrus juices and vinegars. Marinades not only enhance your grilled foods’ flavor, when it comes to meat, they also help to tenderize as well.

And of course, after the foods off the grill, there’s still delicious ways you can infuse your meats with flavor, such as easy-to-make “compound butters” like my Whole30 Cilantro Lime Chimichurri made with flavorful ghee and fresh herbs.

5. Take the Chill Off. Cold meat and poultry doesn’t cook evenly. So be sure to take meats and poultry out of the fridge about 15-20 minutes before grilling to bring them to room temperature. You’ll be amazed at what a difference this simple step makes in locking in both flavor and moistness.

6. Let it be. When grilling, resist the urge to repeatedly flip your food. Instead, give it time to sear; turning only when grill marks form. Waiting for meat to sear not only creates a more flavorful result, but also helps to reduce sticking.

7. Not to be Overdone. To avoid overcooking, it’s best to remove meats, poultry and seafood just before they reach the desired doneness since they continue to cook a bit after coming off the grill. An instant-read thermometer provides the most accurate results, but you can also gently poke steak and chops with your index finger; the firmer the meat feels, the more well-done it is. With seafood, look for opacity; well-done fish fillets will be opaque all the way through. For chicken, make a slit in the thickest part of the cut. Any juices that escape should run clear.

8. Another trick of the trade … If your food starts to get too dark before it’s cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking. Or turn off the grill and cover, until food reaches desired doneness (keeping in mind point #7 above).

9. Lock in Moisture. Once your food has been grilled to perfection, give it some time to rest. Allowing grilled meats and poultry to rest on a clean platter, tented with foil, enables the juices to redistribute evenly. This leads to a moist, flavorful result. (The general rule of thumb is to allow small-to-medium cuts to rest about 5-10 minutes, and larger cuts or roasts to rest about 15 minutes.)

10. Just do it! Now that you’ve got the low-down, it’s time to throw-down some meat and veggies and get your grill on! There are so many great grilling recipes out there, so if you’re new to grilling, start out with something simple (like my Grilled Herb Chicken with Pineapple Salsa shown above).

Then, build on your skills from there by giving some of my Top Reader Favorite Recipes a sizzle, such as:
• Strawberry Cobb Salad with Grilled Herb Chicken
• Grilled Fajita & Veggies Steak Salad
• Grilled Ribeye Steak with Cilantro Lime Chimichurri
• Grilled Southwestern Chicken Burgers
• Grilled Shrimp Kebobs
• Easy Grilled Herb Turkey Breasts

Wishing you and your family a very blessed summer! Happy Grilling!

follow-me-on-pinterest-button

You Might Also Like:

Top 20 Reader Favorites of 2014
Southwestern Chicken Burgers
Savory Cottage Pie {Whole30 option}

Filed Under: Beef/Pork, Poultry, Seafood ·

  • 1
  • 2
  • 3
  • 4
  • Next Page »

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in