Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

Name: Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 1 can chickpeas, drained; 473 milliliters chicken stock; 1 Fresno chile, sliced; 680 grams center-cut fillets black cod or other sustainable white thick-fillet fish; 2 teaspoons cumin seeds; 2 Tbsps curry powder blend; 118 milliliters chopped fresh cilantro; 1 2-inch piece ginger, grated; 1 Juice of lime; 1 Zest and juice of lime; 4 servings Kosher salt; 4 servings Lime wedges; 1 head savoy cabbage, shredded; 1 bunch scallions, whites and greens thinly sliced; 4 servings Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay; 237 milliliters soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise; 177 milliliters unsweetened coconut; 2 Tbsps vegetable oil; 237 milliliters white rice

Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 893 calories, 49g of protein, and 41g of fat. If you have savoy cabbage, chickpeas, seafood seasoning, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Heat the broiler and place the rack in the upper third of the oven.

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Oven

Mix the mayonnaise with the curry powder blend in a small bowl.

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Curry Powder

Mayonnaise

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Bowl

Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise.

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Seafood Seasoning

Salt And Pepper

Mayonnaise

Fish

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Baking Sheet

Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes. (Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.)

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Fish

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Oven

Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.

Ingredients you will need

Lime Wedge

Chickpeas

Coconut

Chili Pepper

Ginger

Cumin

Fish

Rice

Heat the vegetable oil over medium-high heat in a large skillet.

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Vegetable Oil

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Frying Pan

Add the cumin seeds and stir, 1 minute.

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Cumin Seeds

Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.

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Lime Juice

Cabbage

Salt

Heat the butter in a saucepot over medium heat.

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Butter

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Pot

Add the chiles, ginger and whites of the scallions and stir 2 minutes.

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Green Onions

Chili Pepper

Ginger

Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes.

Ingredients you will need

Chicken Stock

Lime Zest

Coconut

Rice

Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

Ingredients you will need

Lime Juice

Chickpeas

Green Onions

Cilantro

Greens

Rice

Equipment

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Sablefish. 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. One wine you could try is Poppy Monterey Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.