Grilled Cod and Kale Sensation

Sometimes I become brain dead on what to make for dinner. I created this little meal tonight and it turned out to be amazing. We were having cod for dinner but I wanted to dress it up a bit and invite the kale to play.  Kale is loaded with antioxidants and it’s a anti-inflammatory. It’s jammed packed with Vitamin C, beta-carotene, vitamin K and more. It’s just good for you!

The Plan:

Chop sweet onions, red and green peppers and put them on tin foil. FYI: We eat Lacinato Kale instead of the curly kind. Lacinato is more like collard greens. We get it from our local health store. It’s grown in the U.S.A. and it’s organic, two pluses. Chop it up into strips and lay on top of the onion bed.

I use  Bragg Liquid Aminos instead of soy sauce. It’s has 16 amino acids and is gluten free. I never wake up puffy from an overload of salt. Just pour a little bit on top of all the goodies. I pour it on top before the cod so it soaks to the bottom. Throw a couple of garlic cloves in the mix. Put the cod fillets (two) on top and sprinkle with pepper and a salt if you want. Grate a small amount of ginger for the top of cod. I had to double up on my tin foil so it was wider. Lay the two pieces next to each other. Fold the tin foil up sealing it on top and then fold sides. It looks like a tin foil burrito.

Put it on the grill for about 10-15 mins depending on thickness of fillets. The grill’s heat should be low to medium.

The yellow on top of cod is the grated ginger. I love ginger it adds a great flavor with the Braggs but had too much this time.

Lay all of the grilled goodies on top of a bed of brown rice. Amazing!! Enjoy.

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