Roasted Sesame Crusted Cod with Haricot Verts & Lemongrass Basil Sauce

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It’s all about that sauce

Are you ready for a quick and easy meal featuring fresh, sustainable seafood bursting with the tang and spice of lemongrass and basil? While we are at it let’s keep it clean, healthy and appealing for those on special diets like keto, paleo, gluten-free and pescatarian. Say “hello” to my Asian-inspired roasted sesame crusted cod with crisp tender veggies bathed in Kevin’s Natural Foods Lemongrass Basil Sauce. And “good-bye” to unhealthy and expensive take-out.

such a versatile sauce

This is my seafood entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge

Fresh sustainable seafood from coast to coast is readily available this time of year. Atlantic cod and halibut are among my favorites and form the perfect blank canvas for a quick dinner including a flavorful sauce like Kevin’s Natural Foods Lemongrass Basil Sauce. Toss in a nutty and crisp sesame crust plus some colorful vegetables and you’ve got dinner in about 30 minutes.

Pro tip: Choose a fresh, firm-fleshed white fish that is sliced into thick fillets

Bursting with flavor

Pro tip: Blanch green beans and then shock in ice cold water to retain the fresh green color

Let’s talk about how fabulous this sauce is. It not only finishes the dish, but starts it off marinating the fish. It really does double duty adding layers of flavor. Who knew a little pouch of sauce could be so powerful and be recipe ready right from your pantry?

such healthy ingredients

I hope you will try and enjoy my recipe plus be inspired by all the other delicious products Kevin’s Natural Foods has to offer. The sauces alone come in 8 amazing globally-inspired flavors.

Pro tip: Choose fresh fish whenever available as frozen can be dry

Roasted Sesame Crusted Cod with Haricot Verts & Lemongrass Basil Sauce

  • Servings: 4
  • Difficulty: easy
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1 (7 oz.) package Kevin’s Lemongrass Basil Sauce

4 (4-6 oz. each) Atlantic cod fillets or other fresh, firm white fish

2 cups fresh French green beans (haricot verts)

½ teaspoon kosher salt

½ teaspoon white pepper

1 cup sesame seeds

½ cup cornstarch

¼ cup cold water

Grapeseed or avocado oil for shallow frying

1 cup fresh grape tomatoes

Heat oven 400F. Spoon 2 tablespoons of lemongrass basil sauce over fish fillets spreading over all sides; let marinate for 15 minutes. Meanwhile, blanch green beans in boiling water until crisp tender and then drain and shock in ice cold water to retain green color; set aside. Mix salt and white pepper together; sprinkle evenly over fish fillets. Spread sesame seeds over a flat plate. Whisk cornstarch and water together in a bowl until incorporated. Spoon the cornstarch mixture over the fish, turning, to thinly coat both sides. Press fish fillets, 1 at a time, into the sesame seeds coating both sides. Heat oil for shallow frying in an oven-safe skillet over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until sesame seeds are lightly brown. Transfer skillet to oven and roast for 5 to 8 minutes or until fish is cooked through. Meanwhile, heat 1 tablespoon of oil in another skillet over medium heat. Add the beans and tomatoes; cook 2 minutes. Add remaining sauce and cook until heated through. To serve: arrange beans and tomatoes in center of each of 4 plates. Top each with a fish fillet. Spoon some sauce over fish and garnish with fresh basil. Serves 4.

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The Best White Thai Chili

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mild coconut curry sauce

I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use those Thanksgiving turkey leftovers.

only good ingredients

Aromatic and full of flavor my White Thai Chicken Chili features Kevin’s Natural Foods Thai Coconut Sauce. Made with coconut milk, basil and Thai spices this healthy meal is literally on your table in less than 30 minutes and guaranteed rave reviews. It’s as easy as sauté, sauce and serve.

Pro-tip:  the bell pepper (or sweet pepper) is technically a colorful summer fruit that is used as a vegetable due to its versatile role in the kitchen. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. The longer on the plant the sweeter it becomes.

choose your favorite toppings

Start this recipe by sautéing some colorful peppers and onions in unrefined coconut oil. Green bell peppers have a slight bitterness to them that balances well with the sweetness of the orange, but you can choose whatever peppers you like. My family loves fresh chicken thigh meat in this recipe, but if you want to use leftover cooked chicken or turkey go right ahead. Add 2 to 3 cups of bite-sized cooked poultry when you add the Thai coconut sauce.

Pro-tip: Sometimes called virgin coconut oil, unrefined coconut oil is oil that has been pressed from coconut meat and undergone no further processing. 

just a few pantry staples makes this recipe so easy to prepare

Globally inspired Kevin’s Natural Foods sauces come in 8 delicious flavors. Certified non-GMO and vegetarian, these sauces along with all of their products are keto-paleo friendly, gluten, soy and dairy free. These are truly inspiring clean products that will bring your recipes to the next level.

White Thai Chili

  • Servings: 4 to 6
  • Difficulty: easy
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1 tablespoon unrefined coconut oil

1-pound boneless, skinless chicken breast halves or thighs, cut into ½-inch pieces

2 cups chopped onions

2 sweet bell peppers, color of your choice, seeded, chopped

1 (15.5 oz.) can white beans, drained, rinsed

1 (14 oz.) can low-sodium chicken broth

1 (4 oz.) can chopped green chilies

1 (7 oz.) pouch Kevin’s Thai Coconut Sauce

2 tablespoons chopped cilantro plus additional for garnish

Optional toppings: sliced avocado, crumbled queso fresca

In Dutch Oven or other large pan, heat coconut oil over medium high heat until hot. Add chicken, onions and peppers; cook, stirring, until chicken is no longer pink. Add beans, broth, chilies and Thai coconut sauce; stir well. Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or until sauce is slightly thickened and chicken is cooked through. Serves 4 to 6.

For more information check out Kevin’s Natural Foods social media links here:




Meringue Kissed Lemon Pudding Pie with Wild Berry Jam

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photo courtesy of Eggland’s Best

Bursting with flavor my Meringue Kissed Lemon Pudding Pie with Wild Berry Jam is one of my most requested family recipes. Friends and family from Hawaii to Massachusettes and places in between know this one is, “Better than Birthday Cake”. There is no finer compliment than to have someone try my recipe and share their photo creations with me. It gives me great joy.

from my friend Cin in Hawaii

This pie features a buttery shortbread crust filled with the most luscious, silky smooth and tart lemon custard. Topped with the easiest no-fail wild berry jam and simple meringue stars this one is a real show-stopper. I am so proud that a panel of judges from Eggland’s Best chose it as Best in State and then Best in the Northwest Region based on taste and creativity.

Eggland’s Best eggs make the best desserts better

Give my recipe a try and tag me with your photo creation on instagram @goodgriefcook. If you would like to vote for my pie or any of the other top winners please check out America’s Best Recipe.

Meringue Kissed Lemon Pudding Pie with Wild Berry Jam


2 cups shortbread cookie crumbs

3 tablespoons melted butter


1 cup milk, divided

¼ cup cornstarch

3 eggs, separated

½ cup fresh lemon juice

¾ cup sugar

Grated zest of 1 lemon

4 tablespoons butter, cut into 4 pieces

1 cup 5% fat Greek yogurt


2 cups wild blueberries, fresh or frozen

½ cup Huckleberry preserves (you may substitute elderberry or blueberry)

1 tablespoon cornstarch mixed with 1 tablespoon water

Meringue Kisses

3 egg whites (from separated eggs above), room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon salt

½ cup super fine sugar

1 teaspoon lemon juice

Heat oven 350F. Mix cookie crumbs and butter until crumbs are moistened. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake 10 minutes. Cool. For the filling: In a heat-proof bowl or large measure with a spout, whisk ½ cup milk with cornstarch until blended. Add egg yolks, blend well and set aside. In a medium saucepan, over medium heat, whisk the remaining ½ cup of milk with the lemon juice, sugar and lemon zest until the sugar dissolves and the mixture just comes to a simmer. Slowly whisk the hot mixture into the egg yolk mixture. Pour the mixture back into the saucepan, stirring constantly until it begins to thicken and bubble. Let cook for 1 minute more. Remove from heat. Whisk in butter, 1 piece at a time, until melted and incorporated. Whisk in yogurt until pudding is smooth. Pour filling into prepared crust. Press a piece of plastic wrap onto the filling to prevent it from forming a crust. Chill for 2 hours. Make the jam topping. In a saucepan, over medium heat, combine wild blueberries and preserves, stirring, until preserves are melted, blueberries release their juice and mixture begins to bubble. Stir in cornstarch slurry to thicken the mixture. Let mixture bubble 1 more minute or until fully thickened. Cover and chill jam before spreading evenly over top of pie. Make meringue stars. Heat oven to 200F. Line a baking sheet with parchment paper. In a stand mixer with whip attachment combine egg whites, cream of tartar and salt on medium speed until foamy. Slowly add sugar and once incorporated add lemon juice. Increase mixer speed to high and whip until meringue is very stiff and glossy.  Spoon meringue into a large piping bag fitted with a large star tip. Pipe 1-inch diameter kisses onto prepared baking sheet. Bake for 2 hours or until light and dry. Garnish pie with meringue kisses just before serving.

Eggland’s Best is the only egg good enough for my family recipes because EB eggs not only offer the best taste and nutrition, but also are consistently perfect from one package to the next. I trust that every time I use EB eggs my recipes will be deliciously high in vitamins and omega 3 and I feel so good about feeding my family such a quality egg. I know this pie is truly the “Best Family Recipe” because whatever the occasion it is the most requested dessert. It even beats out a birthday cake.

❤ love always

shout-out to my Saucy Mamas who introduced me to Oregon huckleberry jam which was the inspiration for this pie