Pumpkin seed crusted Cod | Rice Noodle

Salad dressing : makes 9.5 oz

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1/4 cup coconut milk

1/4 cup heavy cream

1/2 tsp Celtic Salt

1 1/4 cup pineapple

1/2 cup pumpkin seed

6 Cod fillets

2 tbsp olive oil

Season with salt pepper, and ginger

2oz Vermicelli Rice Noodles

1 cup oil

Caramel Glaze

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1 cup sugar

1 tbsp pumpkin spice

1/2 tsp Vanilla

3 tbs butter

1)Blend Salad dressing ingredients in a blender for 30 seconds, then store in fridge while you prep the salad, and cod. You’ll need to BBQ the pineapple slices 3-4 minutes per side, once done sprinkle with sugar.

2)Heat oil in pan on high. Add .5 of an ounce of vermicelli noodles. It will puff up in 3 seconds, flip to cook other side and you’re done. Set it on the plate.

3)Roll lettuce leaf and thinly slice then set aside side. Season cod with salt, pepper & ginger, then coat in ground pumpkin seed powder. Place on olive oil coated cookie pan.

4)Pre heat oven to 350 and cook for 10-12 minutes. 2 minutes before fish is done make the caramel sauce. Heat pan 2-3 minutes on high. Add sugar, & pumpkin spice mix. Lower heat to medium-high and cook till bubbling light brown then add butter and heavy cream.

5)Plate puffed noodles, lightly drizzle pineapple sauce. Add lettuce, then top with fish, pineapple & drizzle pumpkin spice drizzle. Serve and enjoy!

Until next time | Dare to cook Delicious

🙏🏻✝️🇺🇸

Mateo ✌🏻