Image credit: Tango Photography
Say goodbye to boring boiled fish! This paleo and naturally gluten free black cod with warm tomato vinaigrette on seared rapini is delicious, heart-healthy and blood sugar friendly! Loaded with protein (24 grams per serving) and fiber (4 grams per serving), this dish is a cheerleader for blood sugar management and just all out incredible! What a terrific change in pace, as the holidays are upon us. Frankly, eating clean is where I am at as I know I am going to have a few “indulging” days or nights.
Black cod is a mild tasting white fish and it goes well with just about anything. Rapini looks a lot like broccoli. Rapini is a superfood that is good for your bones as it is loaded with potassium and vitamin K, packing this dish with a whole food nutritional punch.
Jill Hillhouse’s recipe creation makes our mouths water as she has created a full flavored, cherry tomato and Kalamata olive vinaigrette that is to die for! This dish is excellent as a starter or a main. Your family and guests will think they’re dining at a fancy Italian establishment and they’ll have absolutely no idea that you whipped this up in no time at all. They won’t even realize how healthy their fish dish is and what wonders it is doing to stabilize their blood sugar. Enjoy!
This is just one of many of the delicious recipes in the amazing book the Paleo Diabetes Diet Solution. Be sure to also check out this easy to make scrambled eggs Florentine recipe from the same book!
Black Cod with Warm Tomato Vinaigrette
- 4 pieces skinless black cod (about 4 oz. each)
- Sea salt and freshly ground black pepper
- Sweet paprika
- 1 teaspoon fresh thyme leaves
- 4 tablespoons extra virgin olive oil, divided
- 1 cup cherry tomatoes
- ¼ teaspoon hot pepper flakes
- 2 tablespoons slivered, pitted and drained kalamata olives
- 2 teaspoons balsamic vinegar
- 2 tablespoons minced, fresh basil
- 1 large clove garlic, thinly sliced
- 1 large bunch rapini (about 6 cups), rough ends trimmed and larger stalks peeled
- ⅓ cup filterd water
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Place your fish on prepared baking sheet and season with salt, pepper and paprika.
- Sprinkle with thyme and drizzle with 1 tablespoon of oil.
- Roast in preheated oven for 8 to 10 minutes or until fish is opaque and flakes easily when tested with a fork.
- Meanwhile, in a medium skillet, heat 2 tablespoons of oil over medium-high heat.
- Add tomatoes and hot pepper flakes; cook, stirring, for 3 to 4 minutes or until tomatoes are just starting to shrivel.
- Add olives and vinegar; cook, stirring, for 1 to 2 minutes or until olives are heated through.
- At this point, if the fish is not finished cooking, turn off the heat.
- Just before serving, reheat tomato mixture and stir in the basil.
- Meanwhile, in a large skillet, heat the remaining oil over medium heat.
- Add garlic and cook, stirring, until golden, about 1 minute.
- Add rapini and water; bring to a simmer.
- Reduce heat to low, cover and simmer, stirring occasionally, for about 5 minutes or until rapini is tender.
- Increase heat to medium and sauté, uncovered, until any remaining water evaporates.
- Season with salt and pepper.
- Divide rapini among serving plates.
- Place fish on rapini and spoon tomato mixture over fish.
Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.