From the December/January 2020 issue
Prep Time: 30 mins
Cook time: 20 mins
Servings: 4

Ingredients

For the Fish:

  • 4 (4- to 6-oz) cod filets
  • Fine sea salt and freshly ground
  • black pepper, to taste
  • 4 TBSP ghee or unsalted butter,
  • plus more for pan, room temperature
  • 1 clove garlic, minced
  • 1 tsp orange zest
  • 1 medium lemon, cut into 8 slices

For the Salad:

  • 2 large heads endive, sliced
  • 1 small orange
  • 1 small grapefruit
  • 1 small avocado, pitted and diced
  • 2 TBSP extra virgin olive oil
  • Fine




attempt from :18.207.240.35
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today