Hot Body, Hot Kitchen: Chili-glazed cod with spicy basil greens (VIDEO)
Join me as I kick off my new video series, Hot Body, Hot Kitchen, with SheKnows. I'll debunk a few diet myths and show you that the best way to eat is to focus on making good food no matter what your lifestyle. But don't worry — we've got some cheat day eats and quick and easy meals in store for you too, because this is real life. (And in real life, you don't need to worry about being "perfect" in the kitchen; the main focus is to just get in there and cook.) In my first video, I'm going paleo, but everyone will love this chili-glazed cod with spicy basil greens.
It always happened in the middle of a busy lunch service: I would be working on no less than 20 things, completely slammed with orders, and Jean Georges would gracefully waltz into the kitchen, holding a beautiful fillet of fish. He would lay it on my station and, with his charming way, say, “Look what a beautiful fish… When you have time, eh?” Which, in my head, translated to, “This is your boss and one of the greatest culinary legends of history. Move your ass and cook it now!” He would then proceed to stand at my station, pick up my knife and leisurely start chopping kale, Swiss chard or some other vegetable to accompany said fish. He moved with ease and elegance, as if he was born with a knife in his hand. He is a master of taking simple ingredients that by themselves were not very impressive and making masterpieces. This paleo-friendly dish is my homage to the many lunches I cooked for a legend.
Chili-glazed cod with spicy basil greens recipe
For the fish
- 2 (6-ounce) fillet sea bass, cod or any firm whitefish
- Spicy basil greens (see recipe below)
For the Sriracha-chili glaze
- 1/3 cup honey
- 2 tablespoons Sriracha hot sauce
- 1 tablespoon tamari sauce or coconut aminos
- 1 tablespoon fresh lime juice
- Adjust an oven rack to the middle position, and heat the oven to 300 degrees F. Remove the fish from the refrigerator 20 minutes prior to cooking.
- Meanwhile, in a small bowl, whisk together the honey, Sriracha sauce, tamari and lime juice. Set aside.
- Place the fish on a rimmed baking sheet, and season it lightly with salt. Brush it with a generous amount of the glaze, reserving some for serving.
- Cook for 12 – 14 minutes or until a cake tester can be inserted without any resistance. Prepare the spicy basil greens while the fish is cooking.
- Place a large mound of the greens on a plate, and top with the fish.
- Brush with more of the glaze, and serve.
Spicy basil greens recipe
- 1 tablespoon olive oil
- 1 garlic clove, sliced thinly
- 2 stalks rainbow chard, leaves removed and roughly chopped, stems reserved and diced
- 2 cups spinach leaves
- 3 thin slices serrano chili
- 1/2 cup basil leaves, picked
- Heat the oil in a large skillet over medium heat. Once the oil starts to shimmer, add the garlic slices, and cook for 1 minute, then add the chopped chard stems, and cook for another minute. Toss in the spinach and serrano, and cook until wilted, stirring constantly.
- Remove from the heat, add the basil leaves, and toss to wilt. Season with salt and pepper.