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Matthew James Roybal
Matthew James Roybal

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A close-up of a plated dish featuring pumpkin seed crusted cod, shredded lettuce, and diced pineapple, all served on a bed of crispy rice noodles and drizzled with a dark sauce, set against a kitchen background.
An overhead view of the pumpkin seed crusted cod dish, showcasing the crispy rice noodle base, shredded lettuce, cod, and diced pineapple, all topped with a dark drizzle on a white square plate.
Several pineapple pieces, some with skin, grilling on a barbecue with visible flames, indicating the preparation step of charring the pineapple for the dish.
An overhead shot of the pumpkin seed crusted cod dish on a white plate, featuring crispy rice noodles, shredded lettuce, cod, and diced pineapple, with both a white and dark sauce drizzled over it.
A side view of the plated pumpkin seed crusted cod dish, highlighting the texture of the crispy rice noodles, the cod, lettuce, and pineapple, finished with a dark drizzle in a kitchen setting.
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Pumpkin seed crusted Cod | Rice Noodle

Salad dressing : makes 9.5 oz

———————-

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

————————

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 ✌🏻

Riverside
2024/9/20 Edited to

... Read morePumpkin seeds are not only delicious but also packed with nutrients. High in magnesium, zinc, and antioxidants, they contribute to heart health and reduce inflammation. Cod, a low-fat fish, provides ample protein and omega-3 fatty acids, promoting brain and heart health. Pairing it with vermicelli rice noodles adds a delightful texture that complements the flaky fish. To enhance the dish, consider adding fresh herbs like cilantro or parsley, which bring freshness and brightness to the flavors. The caramel glaze, infused with pumpkin spice, elevates the dish to a gourmet level, perfect for impressing guests. Explore variations of this recipe, such as substituting different fish, or using quinoa instead of rice noodles for a gluten-free option. Each serving also pairs beautifully with a side of steamed vegetables or a green salad, making it a well-rounded meal. Serve this dish at your next dinner gathering or prepare it for a cozy family meal. Whether you’re a novice cook or an experienced chef, this recipe encourages creativity in the kitchen and showcases the versatility of pumpkin seeds and cod.