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: Global
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

You can never have too many main course recipes, so give Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw a try. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 786 calories, 51g of protein, and 30g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of butter, juice of lime, curry powder blend, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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

Equipment you will use

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

Curry Powder

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.

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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 Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. 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 Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.