Recipes: Incorporating Ginger

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Joan Lunden

Food & Home /

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Eating healthy is always important, and for anyone going through chemotherapy it's especially important to pay close attention to diet. Recently, I received the book, The Cancer-Fighting Kitchen, by Rebecca Katz that has a great variety of flavorful cancer fighting dishes from which to choose. One of the recipe's, Triple-Citrus Ginger Black Cod, looks absolutely delicious. Try it out and let me know what you think!

Triple-Citrus Ginger Black Cod Recipe:

  • ½ cup freshly squeezed organe juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Zest of 1 orange
  • Zest of 1 lemon
  • ½ teaspoon minced fresh ginger
  • Pinch of cayenne
  • 4 3.5 -ounce black cod fillets, pinbones removed
  • ½ teaspoon seasalt
  • 1 teaspoon Dijon mustard
  • ¼ cup coarsely chopped fresh flat-leaf parley or mint


In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne. Place the cod in a baking dish and season each piece with 1/8 teaspoon of salt. Pour half of the orange juice mixture over the cod and turn to coat well. Cover and marinate in the refrigerator for 30 minutes. 

Preheat the oven to 400°F.

Remove the cod from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10-15 minutes, depending on the thickness of the fillets. 

Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets, sprinkle with parsley, and serve immediately. 

Ginger Ale with Frozen Grapes

After dealing with side effects of chemo that affect the stomach, I am always looking for ways to integrate ginger into my food and drinks - it works wonders when it comes to nausea! This refreshing Ginger Ale with Frozen Grapes is a great choice to pair with your meal, or for whenever you're in need. 


  • 4 cups of water
  • 2 cups sliced unpeeled fresh ginger
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • Frozen seedless grapes
  • Sparkling water
  • Mint sprigs, for garnish


Bring the water and ginger to a boil in a saucepan, then lower the heat, cover, and simmer for 1 hour. Uncover and continue to simmer for 30 minutes. 

Strain the infusion through a cheesecloth and discard the ginger. Stir in the lemon and honey and let cool to room temperature.

For each serving, add 1/4 cup of the ginger syrup to a glass with frozen grapes, then fill the glass with sparkling water and garnish with a sprig of mint.


About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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