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  • Writer's pictureTerri Windover

Cod with Sriracha-Butter and Garlic Kale

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


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. 

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