Citrus Alaska Cod with a Tahini Drizzle- No More Defrosting!


That nifty little cookbook sent to me by ASMI has lit a little fire under my tail for the desire to cook more seafood. I grew up eating seafood but now most of the “fresh” seafood I get is either frozen or previously frozen. In walks CIF- Cook It Frozen® into my life, stage left! As a blogger I get many requests to promote products from cookbooks to foods and I would have to say I turn down 98% of them for various reasons but when Ginny contacted me to try this CIF® method it came at a perfect time in my life. Himself and I are trying to make some healthy changes around these parts- we attend CrossFit, just finished a month long detox diet, and now Himself is participating in a Paleo Challenge at our gym. I am also participating in Biz’s 101 Days of Summer Challenge. So being asked to try a super quick and easy technique to get more healthy seafood from freezer to table in under 20 minutes was a no brainer.

This recipe is very refreshing, encompassing so many interesting flavors; citrus and sesame seed paste or tahini which can be found in your Asian grocery store. This went from freezer to table in under 20 minutes and the fish was so tender and juicy. With a side of mixed baby greens drizzled with the tahini sauce as well and some sweet watermelon slices- minus the Nile River water* of course, this is a super healthy dinner.

Citrus Alaska Cod with a Tahini Drizzle
4 Cod fillets 4-6 ounces each
olive oil
salt and pepper to taste
juice and zest of one orange
juice of one lemon
1 clove garlic minced, or 1 tsp. garlic paste
1/3 cup tahini
1/4 cup parsley chopped

In a small bowl mix orange juice and zest, set aside. In another small bowl mix together lemon juice, garlic, tahini, and parsley- the mixture will be thick. Remove cod from the freezer and rinse under cold water to remove any ice. Gently pat dry with a paper towel. Rub each fillet with a small bit of olive oil and in a large skillet over medium-high heat cook fillets for 4 minutes then flip. Pour orange juice mixture evenly over each fillet and season with a bit of salt and pepper. Cook for 4 minutes more or until fish is opaque in the thickest part. Stir a few tablespoons of the pan drippings into the tahini sauce to thin then drizzle over the fish. Serves 4.

* I have a friend who naively purchased and ate watermelon from the local markets while living in Cairo. Until, that is, her coworkers alerted her to the fact that the vendors injected Nile River water into them so that they would weigh more at the scales. Ick.

ASMI sent me the Alaska Cod for this dish. For more CIF® recipes go to their website. Those of you who can get fresh fish- consider yourself blessed but guess what? All of these recipes still apply, simply reduce cook times by a few minutes.


  1. 12th Man Training Table
    Posted June 30, 2010 at 8:27 AM | Permalink

    Haven't tried any of the CIF recipes yet, but gave it a good once-over and downloaded the free iPhone app. Can't wait to see what we'll come up with when get back from AK next month. Thanks!

  2. biz319
    Posted June 30, 2010 at 11:35 AM | Permalink

    Okay, I may have to give this recipe a shot! I need to add more fish to my diet, but turns out the Chilean sea bass I adore costs $19.99 a pound in my local store!

  3. Food-G
    Posted June 30, 2010 at 12:59 PM | Permalink

    Wow Robin. You make me hungry for delicious, healthy food. Can't wait to try this one too. Great post : )

  4. Jenn@slim-shoppin
    Posted June 30, 2010 at 1:53 PM | Permalink

    Hi Robin!

    That's awesome about going from freezer to table so quickly!

    I've never heard of that product I want to check it out now.

    Great job on you and the husband getting healthier! It feels so much better when you are eating and exercising right!

  5. Barbara
    Posted June 30, 2010 at 10:23 PM | Permalink

    Love the flavors in your cod dish…
    and ugh on the watermelon story!

  6. Ingrid
    Posted July 1, 2010 at 11:54 AM | Permalink

    Looks good! We're big seafood eaters here though babygirl doesn't care for shrimp. Yeah, she's strange.

    Happy Friday's Eve!

  7. Mimi
    Posted July 1, 2010 at 11:40 PM | Permalink

    I love all of the flavors in this recipe.

  8. grace
    Posted July 2, 2010 at 4:49 AM | Permalink

    tahini drizzle, eh? this is good news–one can only make so much hummus. 🙂

  9. Maria
    Posted July 2, 2010 at 3:31 PM | Permalink

    Fantastic recipe! Have a happy 4th!

  10. scrambledhenfruit
    Posted July 3, 2010 at 4:32 PM | Permalink

    I love the concept of not having to thaw something before dinner- I always forget! Thanks for sharing these CIF recipes. 🙂 (And eeewwwww to the watermelon story.)

  11. Maytina
    Posted July 7, 2010 at 9:41 AM | Permalink

    Wow that's so neat!! I'm willing to check it out, I love seafood and would much rather eat it than meat.

  12. Sandy
    Posted July 8, 2010 at 6:08 PM | Permalink

    Oh yum. And I am SO picky about how fish is cooked. Has to be just right. I just know I'd love dinner at your place! 🙂

    Are you going to BogHer Food, Robin?

  13. Bryan
    Posted July 9, 2010 at 11:11 PM | Permalink

    I just realized that I hadn't visited you in a while I have been missing a lot this looks great!

  14. Kristen
    Posted July 14, 2010 at 8:54 AM | Permalink

    I need this book! The biggest thing that keeps dinner from being on the table at night is me forgetting to set meat out from the freezer to de-frost. Woo-hoo for a book that saves that step!

  15. Val
    Posted July 24, 2010 at 10:33 AM | Permalink

    Yum, I will be making this dish soon.

  16. Magic of Spice
    Posted July 27, 2010 at 1:44 PM | Permalink

    Great recipe…Love this sauce:)

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