Seared Cod with Red Curry Coconut Sauce

lunch, pasta, seafood | August 27, 2016 | By

Chef Fresh was totally in his element tonight!  His earbuds were in, and he listened to his favorite hip hop artists as he went to town in the kitchen!!!!  As he put it, “I’m sick of meat.  Tonight it’s gonna’ be seafood.”  He hasn’t been as active in the kitchen since school started because homework has been plentiful.  As a result, baby sis has been the one designing the menu.  She’s a natural born carnivore who loves a mean burger, chicken, quail, bacon, lamb, goat, pork chops….you get the point. 😉

Coconut Cod 2


So, that’s pretty much what we’ve been eating in the past two weeks.  That is, until Chef Fresh pumped the brakes.  Tonight, he created a Thai inspired dish that was light, but truly satisfying.  This required a quick trip to the farmer’s market.  You guys know by now that my favorite farmer’s market in metro Atlanta is the DeKalb’s Farmer’s market.  But, our after work/school schedule is really tight, and it would be too far to travel.  The next alternative was to head out to Sprouts Farmer’s Market.  It’s really pretty much a grocery store….but with really fresh produce and seafood.

Coconut Cod3


He ultimately decided to make a seared Cod in a Red Curry Coconut sauce, and served it with Udon noodles.  What I love most about watching Chef Fresh cook is how serious he is about what he creates.  He has passion, and a very clear flavor palate.  He’s also very, very, uber serious about plating and styling his dish.  Most of the time, he takes the camera from me so that he can snap the perfect shot of his culinary creation.  Sigh…  First I’m the sous chef, now I’m the flunky photographer.

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The coconut curry sauce was the perfect combination of sweet and spicy, and really complimented the Cod.  He even added some shredded carrots and edamame beans for added crunch and color. 

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I continue to be impressed by my Young Chefs as they explore their creativity in the kitchen.  And….I love being able to relax a bit while they handle meals.  WINNING!!!! lol


Faith, Family, Food…    In that order

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Bon appétit,



Cod with Red Curry Coconut Sauce
Seared Cod in a spicy sweet Red Curry Coconut sauce and served with Udon noodles.
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  1. •4 tablespoons coconut oil
  2. •salt and pepper to taste
  3. •1 TBSP onion powder
  4. •3 shallots, diced
  5. •3 cloves garlic, finely chopped
  6. •2 TBSP finely grated fresh ginger
  7. •2 tablespoons Thai red curry paste
  8. •1 ½ cups chicken broth
  9. •1 (14 ounce) can coconut milk
  10. •1 TBSP sugar
  11. •4 Cod fillets
  12. •¼ cup cilantro, plus more for garnish
  13. •¼ cup green onions, sliced
  14. •1/4 cup shredded carrots
  15. •1/2 cup edamame beans
  16. •1 tsp cayenne pepper
  1. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the shallots, garlic, and ginger to the pan. Cook until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, salt/pepper, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Also add the cayenne pepper. When reduced, add the cilantro.
  2. Season the cod fillets lightly with salt, pepper, and onion powder. Heat another skillet with 2 TBSP coconut oil. Sear the fillets on both sides. Make sure not to over cook.
  3. Distribute the curry sauce in four bowls, and add a handful of cooked Udon Noodles, and a seared cod fillet. Garnish with green onions, shredded carrots, edamame beans, and a few sprigs of cilantro.
  1. Dial up the spiciness and the sweetness by adjusting the cayenne and sugar to you palate.
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Ahi Tuna Poke Tower


It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days!  This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.

The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July.  They prepared the most delicious Poke bowl with Ahi Tuna and Salmon!  It was so fresh, and soooooo flavorful.  Ever since then Chef Jess has had Poke on the brain. 🙂

poke2The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke.  So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market. 


The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have.  Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.


The tuna steaks were beautiful!  Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade.  She allowed the tuna to marinade for about an hour in the fridge.


I seriously cannot put into words just how DELICIOUS the tuna tasted.  To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂  But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉


We’re pretty much a brown rice kind of family, so this is what she used to create the tower.  However, you can use whatever rice your heart desires. ♥

Faith, Family, Food…    In that order

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Bon appétit,


Ahi Tuna Poke Tower
Serves 4
A classic Hawaiian dish made with fresh seafood.
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Prep Time
15 min
Prep Time
15 min
  1. 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
  2. 1/2 cup chopped green onion
  3. 2 garlic cloves (finely chopped)
  4. 1 English cucumber (thinly sliced)
  5. 1/2 cup shredded carrots
  6. 1/4 cup low sodium soy sauce
  7. 1 TBSP rice wine vinegar
  8. 2 jalapeños (partially seeded and diced)
  9. 2 tsp grated ginger
  10. 3 TBSP sesame oil
  11. 2 avocados (chopped)
  12. 1 TBSP grated ginger
  13. 2 TBSP sesame seeds (both black and white)
  14. Room Temperature Cooked rice (Brown is our favorite)
  15. A sheet of seaweed paper cut into strips
  1. Rinse the Ahi and cut it into bite-sized cubes
  2. Rinse the green onions and chop them finely
  3. Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
  4. Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
  1. Place a layer of sliced cucumbers on a plate making a circular shape.
  2. Lightly grease a one-cup measuring cup with sesame oil.
  3. Fill it with rice and pack it down.
  4. Turn the measuring cup over on top of the cucumbers and gently remove the rice.
  5. Top the rice with some shredded carrots and green onions.
  6. Next, place a layer of chopped avocados.
  7. Top with a healthy serving of the marinated ahi.
  8. Garnish with black and white sesame seeds, jalepenos, and green onions.
  9. Add a few strips of seaweed
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