{"id":13734,"date":"2010-07-07T23:07:17","date_gmt":"2010-07-08T03:07:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13734"},"modified":"2010-07-07T23:08:38","modified_gmt":"2010-07-08T03:08:38","slug":"cod-and-broccoli-with-thai-lemon-mint-sauce%e9%b1%88%e3%81%ae%e3%82%bf%e3%82%a4%e9%a2%a8%e3%83%ac%e3%83%a2%e3%83%b3%e3%83%9f%e3%83%b3%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c%e3%81%91","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13734&lang=en","title":{"rendered":"Cod and Broccoli with Thai Lemon Mint Sauce
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\"\"<\/a><\/p>\n

Cod and Broccoli with Thai Lemon Mint Sauce<\/strong>
\nDinner July 3, 2010<\/em><\/p>\n

I found beautiful cod fillets at a grocery store the other day. Cod is probably one of my favorite fish. It’s so moist and flaky if you cook it right. <\/p>\n

I sauteed the cod fillets in a pan and then added water, put the lid on, and kind of steamed until they were barely cooked through. I served them with Thai Lemon Mint Sauce. A little fish sauce does a magic and creates a wonderfully exotic Southeast Asian flavor.<\/p>\n

Thai Lemon Mint Sauce: chopped mint, lemon grass, cilantro, green onion, fish sauce, sugar, lemon juice, lemon zest, Asian chili sauce, salad oil, salt<\/p>\n

My Tequila Lime Pie Mini Bites<\/a> made Foodbuzz Top9 <\/a> today! Thank you for your support!!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff13\u65e5<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Cod and Broccoli with Thai Lemon Mint Sauce Dinner July 3, 2010 I found beautiful cod fillets at a grocery store the other day. Cod is probably one of my favorite fish. It’s so moist and flaky if you cook it right. I sauteed the cod fillets in a pan and then added water, put […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-13734","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13734"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13734\/revisions"}],"predecessor-version":[{"id":13890,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13734\/revisions\/13890"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}