Heather BlackmonWe’re back home after a wonderful few weeks in France and it’s back to reality. That expression always sounds a little silly to me, but it really does describe that transition to and from vacation pretty well. Especially when I can manage 2 weeks away at a time, it feels like a mini retirement. If only I could really do that all the time!
I have many recaps planned to share the fun with you, but I’m still editing photos. So before the travel stories begin, how about another new recipe? Kirk actually created this recipe a few months ago during competition prep and I requested it several time in a row (a rarity for me!). That’s how I know it’s one you’re going to love too.
The marinade is so delicious, you might just make a batch of that when you’re not in the mood for fish. It’s that simple and delicious! And you could easily use any mild white fish instead of cod, if there’s a type you might prefer. You can always order fresh cod from Sizzlefish (affiliate), if you’re looking for a good source. I’m a big fan of theirs!
- 1/2 cup peanuts
- 1/2 cup coconut almond milk
- 1 teaspoon curry
- 1/2 teaspoon paprika
- 1/4 teaspoon sriracha
- dash of ghost pepper salt
- 8 ounces fresh cod (I like [url href=”https://fitaspire.com/sizzlefish” target=”_blank”]this one from Sizzlefish[/url] – affiliate!)
- In a blender or food processor, mix together peanuts through salt to make curry sauce. Pour enough sauce over the fish to cover it and allow to marinate for 30 minutes.
- Preheat oven to 350 degrees.
- Remove fish from sauce and place on grill pan coated with aluminum foil. Bake for 10 minutes or until cooked through. Top with 1-2 tablespoons of sauce and broil for an additional 5 minutes. Serve over your favorite veggie and garnish with remaining sauce.
[Tweet “A delicious #fish #recipe for dinner tonight — Coconut Curry Cod from @FITaspire. #FitFluential”]
Now it’s time to get back to editing those photos, so I can share a recap of adventure biking through Bordeaux with you very soon!!
