Spiced Cod With Broccoli-quinoa Pilaf

Name: Spiced Cod With Broccoli-quinoa Pilaf
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters roasted almonds, coarsely chopped; 473 milliliters chopped broccoli; 30 servings kosher salt and black pepper; 3 teaspoons olive oil; 1 smalls onion, chopped; 1 teaspoons paprika; 237 milliliters quinoa, rinsed well; 59 milliliters raisins; 2 scallions, sliced; 680 grams skinless cod, halibut, or striped bass fillet

Spiced Cod With Broccoli-quinoa Pilaf is a gluten free, dairy free, and pescatarian recipe with 30 servings. One serving contains 67 calories, 6g of protein, and 2g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 36 minutes. A mixture of scallions, broccoli, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and season with teaspoon salt and teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.

Ingredients you will need

Pepper

Onion

Salt

Add the quinoa and 1 cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more.

Ingredients you will need

Broccoli

Raisins

Quinoa

Water

Equipment you will use

Sauce Pan

Remove from heat and fold in the almonds, scallions, teaspoon salt, and teaspoon pepper.Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Season the cod with the paprika, teaspoon salt, and teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.

Ingredients you will need

Green Onions

Almonds

Paprika

Pepper

Salt

Cod

Cooking Oil

Equipment you will use

Frying Pan

Serve with the pilaf.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

118milliliters

roasted almonds, coarsely chopped 473milliliters

chopped broccoli 30servings

kosher salt and black pepper 3teaspoons

olive oil 1smalls

onion, chopped 1teaspoons

paprika 237milliliters

quinoa, rinsed well 59milliliters

raisins 2

scallions, sliced 680grams

skinless cod, halibut, or striped bass fillet

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.