Pan Fried fish + Horseradish Sauce With Beets
INGREDIENTS
- 1lbs cod, cut into 3-4 pieces
- 1 bunch asparagus, ends cut off
- Salt & Pepper
- Coconut oil
- 15-ounce can cooked beets, drained
- 2 tablespoon Reese prepared Horseradish
- ½ teaspoon sugar
- ½ teaspoon vinegar
- Pinch of salt
DIRECTIONS
- In a food processor add all ingredients for the horseradish-beet sauce, pulse until it becomes a oatmeal consistency.
- Heat up a skillet on medium high heat and add 1 tablespoon of coconut oil, sear asparagus for 5-10 minutes on medium high heat, then place on a platter. Season cod with salt and pepper. Sear cod for 2 minutes on each side.
- Assemble: Place seared asparagus on a plate, add the seared cod and finish with horseradish-beet sauce.