My Quirky Life

and an onion and tomato salad (that was marinaded in raw lemon juice for a couple hours)

I FINALLY had time to prep my iron skillet today (since it wasn’t pre-seasoned) and I clearly didn’t waste any time in putting it to use! I had defrosted the Wild Alaskan Cod I had bought a few weeks ago on sale last night and really wasn’t sure how I was going to make it. So I browsed one of my trusty apps (this time Martha Stewart’s Everyday Living) and that is where I got the idea for a bacon-wrapped cod!

What you need:

• Wild Caught Alaskan Cod (or really any fish fillet would work)
• Uncured & Nitrate-free Bacon slices (I used 2)
• Mrs. Dash Garlic & Herb Seasoning (I used a pinch)
• Unrefined Virgin Coconut Oil (I used ½ tbsp)
• Organic Ghee (I used ½ tsp)
• Ripe Yellow Plantain (I used half of one)

What to do:

Get your cod and sprinkle it with a bit of the Mrs. Dash Garlic & Herb seasoning, and then carefully wrap the couple bacon slices around it. Try to have the bacon openings at the bottom so it’s easier to handle. Then heat a bit of organic ghee on your skillet and at the same time heat some unrefined virgin coconut oil in a shallow pan. Then carefully place your bacon-wrapped cod onto the skillet.

Cooking time varies on how well done you would like your bacon and fish. I personally like my bacon more crispy than not so I cooked mine for about 8-10 minutes per side.

Then after your coconut oil is heated up enough, carefully space out your plantains so they’re not overlapping each other. I sliced them VERY thin which is why it seems like a lot more than half a plantain.

After a few minutes, flip the plantains over to brown the other sides as well. After these are done, place them on a paper-towel lined plate to soak away excess oils. Then serve the bacon-wrapped cod and plantain chips with your salad and you’re done!

Verdict? Delicious! The only thing I would personally do different next time is grill the bacon and fish for a bit longer, only because I like my bacon pretty crispy. But it was still very tasty. And the plantains? Mmmm….on point!