Broiled Ginger Cod
Broiled Ginger Cod could be just the gluten free and pescatarian recipe you've been looking for. One serving contains 260 calories, 34g of protein, and 10g of fat. This recipe serves 3. This recipe from Taste of Home requires yogurt, cod fillets, ground cumin, and garlic. From preparation to the plate, this recipe takes roughly 20 minutes. If you like this recipe, you might also like recipes such as Broiled Cracked Pepper Cod, Herb & Garlic Broiled Cod, and Broiled Cracked Pepper Cod.
In a small bowl, combine the first seven ingredients.
Pour a third of the mixture into an 11-in. x 7-in. dish. Arrange cod fillets in a single layer over top. Spoon remaining yogurt mixture over fillets. Cover and refrigerate for 1-2 hours.
Using a slotted spoon, transfer fillets to a broiler pan coated with cooking spray.
Drizzle with 1 tablespoon butter. Broil 4 in. from the heat for 6 minutes. Carefully turn fillets; brush with remaining butter. broil 6-8 minutes longer or until fish flakes easily with a fork.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Cod can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Dragonette Cellars Sta. Rita Hills Pinot Noir2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.