Pan-Seared Cod with Cilantro-Lime Compound Butter [and a note on feeding kids]
For the Days You Need to Eat Like a Grownup
I ate a bowl of leftover cheese crackers for breakfast. I didn’t feel like making food for myself when the kids ate in the morning, but then when 10am rolled around, I couldn’t help but forage for snack leftovers. Then my kids barely touched their lunch, so their cold quesadillas would be mine. No matter. I like their kid food, to be honest, and I don’t want anything to go to waste. But by dinnertime, I’m ready for something a bit more grown up.
That being said, these days with three kids, few outings, and the normal chaos of life served with a side of pandemic, I don’t exactly make complicated meals. While I do cook a lot, I try to keep it simple and realistic. Our dinners have to either get put in the slow cooker first thing in the morning, are easy to make at the last minute, or can be made at least partially in advance.
This recipe for Pan-Seared Cod with Cilantro-Lime Compound Butter hits on those last two requirements. Plus, it’s something fresh and delicious when you’re tired of eating your kids’ stale crackers.
You can make the compound butter in advance, and it only takes a couple minutes to cook a couple cod fillets on the stove. Plus, you can mix and match what’s in the compound butter to use what you have on hand (like using lemon juice and basil instead).
Serve it with some roasted veggies and rice alongside a glass of white wine, and you’ve got yourself an easy, grown-up meal.
A Note on Feeding Kids
Side note: To be honest, in our family my kids (twins age 5 and a 3-year-old) are good eaters but don’t love fish. However, I do ask that they try a “no-thank-you-bite” of new foods, so I’d still serve this to them (probably without the compound butter the first time). Trying new things, eating a variety of foods, and learning to appreciate what’s served even if you don’t enjoy it are important values in our home. That being said, I try to make meals my kids enjoy. So even if they have to try something new, I add other sides I know they like and will eat, like rice and green beans. Then, they’re still getting enough food and food they like, but I’m not cooking separate kid and adult dishes for every dinner.
Also, even though it can be gross, when it doubt with the kiddos, add ketchup. Haha. (I don’t really recommend serving this with ketchup, but Mama, do what ya’ gotta’ do.)
Everyone’s got their own preferences and opinions on how to feed their kids, so do what works for your family. I just thought I’d share what we do in mine for a meal like this.
Pan-Seared Cod with Cilantro-Lime Compound Butter
Yields 4 servings
Cilantro-Lime Compound Butter
1 stick unsalted butter, softened
1 tablespoon finely minced jalapeño (remove any seeds for less heat)
1 teaspoon lime zest
1 teaspoon freshly squeezed lime juice
1/3 cup finely chopped fresh cilantro (sub basil, chives, or parsley if you don’t like cilantro!)
Pinch salt
Cut the butter into large chunks and add it to a bowl. Add in the jalapeno, lime zest, lime juice, cilantro, and a pinch of salt. Stir together well using a spatula until the ingredients are fully incorporated. Taste and adjust the salt or other mix-ins to your preference.
Transfer the butter mixture to a piece of plastic wrap and shape into a log. Roll the plastic wrap around it, and twist the ends to seal. Refrigerate for at least an hour or until hardened. Slice and serve on top of pan-seared cod or your other favorite seafood, meat, or vegetables!
Note: The Cilantro-Lime Compound Butter yields about 12-16 servings.
Pan-Seared Cod
4 (6-8 ounce) cod fillets
Salt and pepper
2 Tablespoons olive oil
Chopped fresh cilantro for serving, optional
Lime wedges, optional
Cilantro-Lime Compound Butter
Season both sides of the cod with salt and pepper. Heat the oil in a well-seasoned cast-iron or nonstick skillet set over medium heat. Add the cod, and cook for 3-5 minutes on each side (depending on the thickness of the cod).
Transfer to a serving platter or plates and top with fresh cilantro and Cilantro-Lime Compound Butter. Serve with lime wedges and enjoy!
This recipe was originally published at Joy-Filled Eats.
