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Wild Cod with Pesto Carrot Noodles
Background info: Still a significant international trade commodity, cod first became popular for this purpose in the Viking era, around 800 AD, as a result of the Norwegian practice of drying and salting the cod, which made it easy to transport over great distances. Nowadays, cod can be found on menus around the world in various forms, such as lutefisk, a traditional, and notoriously odorous, Norwegian meal of air-dried, unsalted cod fish.
Although the use of fermented cod liver oil remains a debated topic, cod liver and its oil have historically served a multitude of purposes for many Indigenous Peoples along the northern Atlantic coast. Prized for their nutritive value, cod livers also provided for other necessities, such as lamp oil and soap, and were especially revered by the Scandinavian Vikings, whose oil-making process involved draping the raw livers across birch branches over a kettle of water.
—Price-Pottenger
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4-6
I often spiralize zucchini to make a healthy variation of pasta, but this time I used carrots! They have a semi-sweet flavor that pairs perfectly with the savory pesto sauce.
Ingredients
- 1 pound wild-caught cod (or any white fish of choice)
- 5-6 large carrots (spiralized into noodles)
- 1 tablespoon grassfed ghee
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 lime (freshly squeezed)
- Homemade pesto to taste
Directions
- Add ghee to a cast iron skillet over medium heat.
- Season fish, place in hot pan, and sear on each side for 2-3 minutes.
- While preparing the fish, steam carrot noodles until tender.
- Place carrot noodles and pesto in a bowl, and top with fish.
Note: You can make this same recipe using zucchini or yellow crookneck squash as the noodles, or even experiment with a higher starch option, such as sweet potatoes or spaghetti squash, if you are very physically active.
You can also use store-bought pesto instead of making your own; just be sure the pesto you buy contains a healthy oil (such as olive oil) and avoid products with canola or other vegetable oils.
Reprinted with permission from Beyond Nutrition: The Ultimate Cookbook for a Healthier & Higher-Quality Life by Ryan Kennedy, CCN, CFMP.
About the Author
Ryan Kennedy is a Functional Medicine Practitioner and Board-Certified Clinical Nutritionist who takes a holistic approach to helping his patients improve their health. He has helped thousands of people break free from fad diets and feelings of discouragement with the conventional approach. To learn more about his work, find him on instagram@ryanckennedy or on his website, www.ryan-kennedy.com.
Check out other Ryan Kennedy, CCN, CFMP, CTN recipes:
Lemon Poppyseed Collagen Muffins
Published in the Price-Pottenger Journal of Health & Healing
Spring 2020 | Volume 44, Number 1
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