I know, I know, I put hot sauce on a lot of things. So sue me. I love a good sizzle on the tongue from spices and sauces. I spent so many years eating repetitive, boring food. Hell will freeze over before that happens again.
Serves: 4
INGREDIENTS:
2 tbsp. extra-virgin olive oil, divided
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 bunch kale, roughly chopped
3 tbsp. unsalted butter
2 tsp. sriracha
1/4 c. low-sodium chicken stock
3 green onions, thinly sliced, divided
4 (6- to 8-oz.) cod fillets
DIRECTIONS: Preheat oven to 400°. In a large mixing bowl, whisk together 1 tablespoon oil, garlic, salt, and pepper. Toss together with kale and spread out evenly on a sheet pan. Bake until crisp, 10 to 12 minutes.
In a small saucepan over medium-high heat, melt butter and whisk in Sriracha, chicken stock, and salt; simmer for 5 minutes. Toss in half the green onions, then cover and keep warm.
In a large cast-iron skillet over medium-high heat add remaining tablespoon oil. Season cod with salt and pepper. Sauté cod until cooked through, about 2 minutes per side. Serve cod with crispy kale and a spoonful of Sriracha sauce. Garnish with green onions.