Craving Mad is off to a great start in 2019, all thanks to stress cooking! I get a lot of random new ideas when things get busy; this one hit me at some point while I was at work. This year, I need to nail down a few signature spice blends for the next phase of CM (more on that in a few weeks).

I don’t make it often, but this is one of my favorite blends that I…also won’t be revealing in detail below. The good news? The sauce is similar to a previous version from last year, and the rest is a breeze.

Once those are cooking,  throw the veggies together,  and eat…

Let’s cook.

You’ll need:

2 Cod Filets

2 Orange/Yellow Bell Peppers

6 Cups Chard, chopped

1 Cup Shitake, sliced in half

3 Cloves of Garlic

1 Lime, juiced and zested

2 Tbs Tarragon, minced

2 Tbs Parsley, minced

1 Tsp Coriander

1 Tsp Paprika

1 Tsp Onion Powder

1 Tsp Chili Flakes

1/2 Tsp Basil/Oregano/Mint

3 Tbs Olive Oil

Pistachio Blend*

Salt & Pepper to taste

1. Remove the fish from the fridge, and be sure that it is fully defrosted. Pat dry, then coat lightly in olive oil, and salt. Roll the fish in the pistachio blend, and set aside.
2. Place a heavy pan on medium heat, and turn on the broiler in the oven. Sear the fish, then lower the heat until fully cooked. Set aside.
3. Char bell peppers under the broiler, then set aside to cool. Blend with garlic, tarragon, lime juice, salt, basil, oregano, and mint. Add oil until a thin sauce forms.
4. Sauté shitake, and garlic in remaining oil, and season lightly with salt. stir in chard, and wilt lightly.
5. Plate and serve.

Done.