Wasabi Broiled Black Cod

Wasabi Broiled Black Cod
You can never have too many main course recipes, so give Wasabi Broiled Black Cod a try. This recipe serves 4. One serving contains 435 calories, 39g of protein, and 28g of fat. Head to the store and pick up salt, sustainable cod, vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

1
Position an oven rack in the upper third of the oven.
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2
Heat the broiler.
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BroilerBroiler
3
Mix the mayonnaise and the wasabi paste in a small bowl.
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Wasabi PasteWasabi Paste
MayonnaiseMayonnaise
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BowlBowl
4
Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes.
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MayonnaiseMayonnaise
WasabiWasabi
FishFish
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5
Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado.
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AvocadoAvocado
SaltSalt
6
Divide the fish among serving plates and arrange the avocado on top of or beside the fish.
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FishFish

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well 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. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Alsace Willm Pinot Gris Reserve
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.
DifficultyNormal
Ready In15 m.
Servings4
Health Score19
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