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

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

1
Heat the broiler and place the rack in the upper third of the oven.
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2
Mix the mayonnaise with the curry powder blend in a small bowl.
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3
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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FishFish
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4
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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5
Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.
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RiceRice
6
Heat the vegetable oil over medium-high heat in a large skillet.
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7
Add the cumin seeds and stir, 1 minute.
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8
Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.
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SaltSalt
9
Heat the butter in a saucepot over medium heat.
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10
Add the chiles, ginger and whites of the scallions and stir 2 minutes.
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11
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.
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12
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.
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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
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.
DifficultyHard
Ready In30 m.
Servings4
Health Score58
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