Grilled Cod with Dill and Garlic

Low-amine True Cod marinating in garlic, dill, and ascorbic acid. The second cod fillet transformed into a salmon fillet for my lucky man, who is not amine-intolerant.

This simple entrée is fast and easy. Cod, when very fresh, makes a wonderful, light summertime entrée that’s low-amine and low-fat. You should count on one medium-sized fillet per hungry person.

2 true cod fillet

1 Tbsp fresh minced dill

2 Tbsp safflower oil

1/4 tsp ascorbic acid

1 Tbsp garlic, pressed

1/8 tsp salt

• Mix all seasonings together with oil and rub on both sides of cod fillet. Marinate for at least 15 minutes.

My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid.

• Grill on medium heat on a grilling rack (so that the fish does not fall through the grill) until desired doneness is reached. It should be about 3 minutes on one side, and one or two on the other, depending on thickness.

The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

• Serve hot.

Dill, Garlic, and “Lemon” flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: dill, ascorbic acid, garlic, salt

Low Amine: true cod fillet, safflower oil

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Greek “Lemon” Roasted Potatoes

Greek "lemon" roasted potatoes (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, tomato-free, fish-free, low-fat, vegetarian, vegan).

I had a dish similar to this at a Greek Restaurant and set about recreating a low-amine version of it. It had to be done… these Greek roasted potatoes are fabulous. Absolutely, incredibly fabulous. Their tartness is wonderfully balanced by the hearty texture of the potato. This is a tasty accompaniment to many dishes – particularly dishes that are herbed with thyme, dill, basil, or other savory spices.

2 C vegetable stock

1/4 C safflower oil

3/4 C water

2 Tbsp ascorbic acid

1 Tbsp oregano

8 large garlic cloves, minced

8 small (3″ x 2″) Russet potatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp ascorbic acid + 1 Tbsp water, reserved

2 Tbsp fresh minced parsley (garnish)

2 Tbsp crumbled feta (optional, garnish)

• Preheat oven to 400 degrees.
• Cut potatoes into wedges.
• Mix all ingredients (minus parsley and feta) together in a large bowl and rub into potatoes.
• In a large Pyrex pan, set all potato wedges cut-side up.
• Drizzle sauce over the top, reserving about half.
• Bake for 1 hour. At the 30 minute and 45 minute marks, baste with remaining reserved liquid. Cook until all liquid is cooked off.
• When cooked through and outsides are nicely roasted, remove from oven and add to serving platter.
• Drizzle ascorbic acid and water mixture over the top of the potatoes, to give them a little extra kick, as the tartness tends to cook out somewhat.
• Sprinkle with parsley and feta (optional).
• Serve hot.

Low-Amine Greek "Lemon" Roasted Potatoes

AMINE BREAKDOWN:

Very Low Amine: water, ascorbic acid, oregano, garlic, salt, pepper, parsley

Low Amine: safflower oil, vegetable stock, Russet potato (for lower Tyramine, peel potatoes), feta

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