I've worked in the hospitality industry since 1996. In that time, I have planned thousands…
BACON WRAPPED COD BITES
Ok so this was a total experiment. I’ve been in the catering/event planning business for about 18 years and I’ve seen a lot of food. I’ve TASTED a lot of food. Maybe too much but that’s besides the point. So I like to try new things- something that I haven’t seen. Maybe taking two tasty bites that can each stand alone and combining them for a different flavor like I’ve done with these bacon wrapped cod bites on sweet potato carrot cakes.
Yesterday, I baked a lovely blackened cod and topped it with a mango & avocado salsa. (Thank you @easygfrecipes for the inspiration!). I had a few leftover pieces and decided to make some finger foods for lunch today. I found this wonderful sugar & nitrate free bacon and have been using it a lot lately. So I thought it would be perfect to pair with bite size morsels of cod and top with yesterday’s salsa. But I wanted a little bit more to it.
I always thought it was a challenge to find a gluten free base for my hors d’oeuvres. You were kind of limited to a potato crisp or a cucumber cup. Well not really, but I think you might see where I’m going. I’m not a baker by any means, however I want to branch out more and find paleo recipes that I can incorporate into my finger foods and to do that, I sometimes have to break out my KitchenAid mixer.
I love the creativity that I’m seeing out there from fellow instagramers and on Pinterest. I found the sweet potato & carrot cake recipe from Heather at Multiple Delicious and it turned out perfect for what I needed. I did use small biscuit cutters to get them the size that I needed (my son happily ate all of the scraps). I topped these with a creamy tartar sauce using a Whole30 homemade mayonnaise. That in itself is a lovely finger food. But of course, I wanted more.
So I par-cooked my bacon in the oven for five minutes and let it cool enough to handle. I tossed my cod in blackening seasonings and wrapped half of a piece of cod around and secured with a skewer short enough to stick into the cakes. I thought a toothpick was a little two small. Baked in the oven for 10-12 minutes and let it cool slightly so my tartar sauce didn’t completely melt when I placed it on the cake. I topped mine with some lovely salsa inspired by a recipe from Easy GF Recipes.
- 2 cod fillets, thick cut, boneless and skinless
- ½ tsp garlic powder
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tsp chili powder
- ½ tsp ground coriander
- ½ tsp ground mustard
- 10 slices bacon, sugar-free, nitrate-free
- Preheat oven to 400 degrees. Cook bacon for five minutes and remove from heat. Place on paper towels and let cool. Turn oven down to 350 degrees.
- Cut cod into 1” cubes. Mix all spices together in a bowl. Add cod and coat pieces thoroughly.
- Once bacon has cooled, cut each piece in half and wrap the cod pieces and secure with a toothpick or skewer. This ideally would make 20 pieces.
- Bake in oven for 10-12 minutes. Remove from heat. Serve hot & enjoy topped with mango & avocado salsa. You can also top this on my sweet potato & carrot cake
1 mango, diced
1 avocado, diced
1 kiwi, diced
10 grape tomatoes, quartered
½ red onion, finely diced
Juice of 1 lime
¼ cup fresh cilantro, finely chopped
1 teaspoon honey
Salt & pepper to taste
1. Combine all ingredients and enjoy topped over baked fish or chicken.
- 2 cups sweet potato, peeled and shredded
- 2 cups carrots, peeled and shredded
- 3 tablespoons coconut flour
- 6 eggs
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- In a large bowl mix flour and spices together.
- Add shredded sweet potato and carrots and thoroughly combine.
- In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
- Heat a large skillet over high heat and add coconut oil, just enough to slightly cover the bottom of skillet. Spoon the mixture into cakes that are about 3 inches and cook for about 4 minutes on each side or until golden. Flip and cook the other side.
- Makes about 20 cakes. Top with homemade tartar sauce
Homemade Tartar Sauce Recipe:
1 cup mayonnaise (I made a Whole30 approved mayonnaise)
1 tablespoon dill, preferably fresh
1 teaspoon lemon juice
2 tablespoons chopped dill pickles
¼ teaspoon pepper