This is a sponsored conversation written by me on behalf of Rediscovering America . The opinions and text are all mine.
The below post was sponsored but all opinions are my own, as always.
A few weeks ago, I visited a local restaurant in Seattle called Kamonegi that is working with Walmart and its Rediscovering America program. The nationwide program aims to showcase the local ingredients grown right in our own backyards by working with nine celebrated chefs to create Walmart-inspired dishes in their own restaurants. Walmart actually works with thousands of local farms and farmers across the country to not only help support the local economies, but by doing so, they’re able to provide really high-quality fruits and veggies in their stores at an affordable price.
I took my husband and best friend to Kamonegi, and between the three of us, we tried about half of Chef Mutsuko’s menu. Here’s the crazy part, the Albacore Tataki with Blueberry Ponzu that we tried used fresh, local and organic blueberries and shallots from Walmart—ingredients that both you and I can pick up every day. I believe in supporting local farms and often do my shopping at farms, farmers markets, our local co-op and visit smaller farms for u-pick. I belive that creating a relationship with our farmers and being loyal to them will make a huge difference in my health and the availability down the line of amazing real food. Walmart is creating real economic opportunity for local farms with partnerships like this, and I am happy to support it!
My experience at Kamonegi was nothing short of a ten out of ten. If you are local to Seattle or visiting, I highly recommend a visit. You will want to make a reservation, as it is small and VERY popular. Of course, we had the Albacore Tataki with Blueberry Ponzu, along with a crispy beef tongue which was my favorite dish.
Below you can see our seats, right at the counter watching all the action, as well as the Albacore dish, and the menus. It was hard to pick what to try!
We also had to try the handmade soba, which the restaurant is most famous for. The portions were nice and big, so some soba also went home with us. What a treat the next day for lunch as the soba was truly to die for as well! No wonder Kamonegi is so popular. People were trying to get a table until closing time! Below is the crispy beef, two kinds of soba and a look at the inside of the restaurant.
The special which included the local blueberries was so unique and inspiring. With each bite, you got a burst of sweet and tangy which paired with fish so well that I had to create a dish around that flavor at home. I used cod because it is fairly easy to get at the store and affordable, but you could use any white fish you’d like. The blueberries on the fish were pickled, so I was inspired to create something similar using my pickled red onion recipe. You can purchase all of the ingredients at your local Walmart store or even order online for curbside pickup!
- 1/2 cup roughly chopped shallot
- 3/4 cup blueberries
- 1.5 tablespoons finely chopped fennel bulb- the white part.
- 1/2 tablespoon salt, plus extra to season the fish. I always use REAL SALT now due to the taste, and the 80+ trace mineral contained in the salt.
- 1/2 cup red wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 1.5-2 pounds true cod, or other white fish
- Fresh fennel herb, for garnish - optional
Mix the shallot, blueberries and fennel root in a small bowl with the salt.
Transfer the mix to a glass jar and pour red wine and apple cider vinegar over the top.
Let sit at least 2 hours to pickle.
Pre-heat the oven to 350 degrees.
Cut the fish into 4 serving sized pieces.
Place each serving of fish on a square of parchment paper.
Top each section of fish with a quarter of the butter and a light sprinkle of salt. This keeps the fish moist while cooking.
Wrap each section of the parchment paper over the fish to create a little packet.
Place each packet on a baking sheet.
Bake 10 minutes or until a fork inserted in the thickest part of the fish and twisted flakes the fish easily.
To serve plate one portion and top with the blueberry mixture and garnish with fresh fennel herb if desired.
Extra blueberry mix can be kept in the glass jar in the fridge for at least one week. It's also delicious on top of a salad!
Use the fork test to see if you fish is cooked all the way through. In the thickest part of the fish insert a fork and twist. If the fish flakes really easily it is done. If it doesn't and you see it still looks uncooked inside, cook for about 5 minutes more and check again. Cod cooks fairly quickly.
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Amount Per Serving: Calories: 456 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 194mg Sodium: 1374mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 73g
Tips for Baking Cod
- Use the parchment paper packet method as described in the recipe. The paper helps slow down the cooking, allows the fish to baste in butter and slightly steam. Once I started using this method, I won’t bake any fish any other way, it produces reliable, tender fish every time for me.
- If you don’t have parchment paper or are struggling with parchment you can sub in foil.
- Always add a little fat to white fish when cooking. I usually use butter, or brush on olive oil before I add any seasoning. This recipe is just seasoned with salt so the tangy blueberry chutney is the star of the show
- Use the fork test to see if the fish is done. The fish should flake apart with the fork is twisted. I use this on all fish I cook. Thickness greatly affect cooking time in fish. Better to check early than late. No one likes dry fish!
- Are you looking to up you fish game further? Check out my ultimate guide to cooking salmon, its packed with tips for perfectly cooked salmon!
I think you will love this tangy topping to a simple baked cod. I truly think little extras like this make cooking and eating more fun, without much more effort. This is how I eat a healthy, satisfying, low carb diet without getting bored! If you try this recipe and enjoy it, my lime marinated red onion will absolutely be up you ally. Check out that quick recipe here, I make a huge jar every week!
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