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.

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The Best Cauliflower Steaks with a Trio of Sauces

The crisp autumn weather has arrived ushering in a new bounty of one of my favorite vegetables. Do you love cauliflower as much as I do? Whether it’s riced, roasted or mashed this seasonal love of mine can always use a refresh. Say hello to cauliflower steaks with 3 new sauces. Talk about flavor, convenience and health.

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

sliced 1 1/4 to 1 1/2-inches thick I can usually get 3 steaks per large head of cauliflower

Pro Tip: For a “meaty” bite slice cauliflower into 1½-inch thick steaks

One of my favorite ways to cook cauliflower is slicing it into steaks and roasting it. Covered in foil at high heat the cauliflower gets a 10 minute flash of tenderizing steam from its own natural juice. Remove the foil, continue roasting and cauliflower’s natural sugars caramelize to a nutty brown. Such an easy clean flavorful way to cook.

Pro Tip: For high heat roasting, use an oil with a high smoke point like grapeseed or avocado

And save and roast the cauliflowers leaves, too. The leaves are delicious and high in nutrients. They are so much better in your belly than in your compost pile.

Pro Tip: Roasted cauliflower leaves make a delicious crispy garnish

Let’s get saucy! Developed by chefs, Kevin’s natural foods sauces come in 8 amazing flavors that are paleo/keto certified. In addition, they are dairy free, soy free, gluten free and contain no preservatives. In the short time it takes to roast and/or stir-fry a few vegetables dinner is on the table. And did I mention they are made in the U.S.A.? Huge bonus points for that.

Featuring three sauces, the first is Kevin’s Thai Coconut. Lover of all foods Thai this sauce delivers a punch of lime and coconut balanced with a mild heat and sweetness. Embellished with peppers and onions and a garnish of crispy cauliflower leaves this sauce truly elevates the cauliflower.

Roasted cauliflower steak with Thai Coconut peppers & onions. Garnished with crisp cauliflower leaves.

The second sauce is the hands down family favorite. The Korean BBQ brings a bold “meaty” flavor to the table and is a natural paired with mushrooms. This sauce is umami at its best and my meat lovers sure did not miss the meat.

Meaty cauliflower steak with Korean BBQ mushroom sauce. Garnished with cilantro & sesame seeds.

The third sauce I chose to try is the delightful Lemongrass Basil. It’s creamy with a kick of heat and took what is otherwise considered a bland vegetable to new heights of flavor. In the time it takes for the cauliflower to roast this sauce is ready to plate.

Lemongrass Basil sauce with shitake mushrooms & green onions

Which sauce will you try? Each one makes 4 servings and I guarantee you will want to not only try the three I chose but all the other wonderful products Kevin’s natural foods has to offer. They are available at Whole Foods and Costco and of course on-line.

Cauliflower Steaks with a Trio of Sauces

  • Servings: 4
  • Difficulty: easy
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4 fresh cauliflower steaks (cut 1 ¼ to 1 ½-inches thick)

¼ cup Cauliflower leaves

Grapeseed or avocado oil

1 teaspoon fine sea salt

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground ginger

Heat oven to 500F. Brush both sides of cauliflower steaks lightly with oil. Toss leaves with 1 teaspoon of oil. In small bowl, mix salt with garlic powder, paprika and ginger; toss leaves with ¼ teaspoon. Sprinkle remaining salt mixture evenly over both sides of cauliflower steaks. Place cauliflower on a baking sheet. Cover tightly with foil. Roast 10 minutes. Remove from oven and remove foil. Sprinkle leaves on roasting pan. Reduce oven temperature to 450F. Return pan to lower rack of oven. Roast 6 minutes. Transfer roasted leaves to a plate. Turn steaks and continue roasting until golden brown and tender. Transfer steaks to serving plates. Meanwhile, prepare desired sauce.

Thai Coconut Pepper & Onion Sauce

1 tablespoon grapeseed or avocado oil

1 small to medium red bell pepper, seeded and julienned

1 medium onion, halved and thinly sliced

1 (7 oz.) package Kevin’s natural foods Thai Coconut Sauce

Garnish: roasted cauliflower leaves and fresh lime wedges

Heat skillet over medium-high heat. Add oil and heat until shimmering. Add peppers and onions, cook, stirring, until onions soften and peppers are crisp tender. Reduce heat to low. Add sauce; simmer for 1 minute. Spoon sauce over cauliflower steaks. Top with roasted cauliflower leaves. Garnish with lime wedge.

Korean BBQ Mushroom Sauce

1 tablespoon grapeseed or avocado oil

1 (3.5 oz.) package fresh maitake or oyster mushrooms, torn

1 (7 oz.) package Kevin’s natural foods Korean BBQ Sauce

1 tablespoon toasted sesame seeds

2 tablespoons chopped fresh cilantro

Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with sesame seeds and cilantro.

Lemongrass Basil Shitake Sauce

1 tablespoon grapeseed or avocado oil

1 (3.5 oz.) package sliced shitake mushrooms

2 scallions, thinly sliced

Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with green onions.

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Thai Basil is a perennial in my garden

Eat well Live Happy