Real Foodie Rach

Looking for an easy weeknight dinner? This coconut amino-glazed black cod recipe, inspired by Marisa Moore’s Honey Garlic Sablefish, only takes a few minutes to prepare and goes well with a variety of sides. Today I’m going to show you how to turn it into a grain bowl using quinoa as the base. Paired with lentils and a cucumber salad, this meal becomes refreshing and filling, giving you 30+ grams of protein per serving!

Fish, especially fatty fish like black cod, is an excellent source of omega-3’s and healthy protein. It’s a great way to break up your meat consumption if you’re cycling through a lot of beef or chicken during the week.

When purchasing fish, look for “wild caught” on the label. This means the fish are coming from their natural environment (oceans, rivers, lakes) as opposed to being raised on a farm with artificial conditions. High concentrations of pollutants, and higher rates of disease and parasites have been found in farmed fish, so sticking with wild caught ensures you’re getting the healthiest fish possible.

The glaze for this fish uses coconut aminos, avocado oil, maple syrup or honey, sesame oil, garlic, ginger and crushed red pepper flakes. Simply whisk these ingredients together and pour the glaze over your fish before broiling. Super easy!

To make the bowl, portion out quinoa and lentils as your base (I love keeping both of these in the fridge for easy meal prep during the week). Check out my guide for how to sprout lentils for optimal nutrition here. If I’m running short on time, I’ll just soak the lentils overnight before cooking them, or I’ll get store-bought lentils that are already sprouted, like these.

After portioning out your quinoa and lentils, add some cucumber salad (I used Feasting at Home’s Asian Cucumber Salad recipe) and a handful of halved grape tomatoes.

Let me know if you made this in the comments!

Healthy Quinoa Bowl with Black Cod

An easy weeknight dinner inspired by Marisa Moore's Honey Garlic Sablefish recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Course Main Course

Servings 2

Equipment

• microplane
• rimmed baking sheet

Ingredients

  

1x2x3x

For the black cod:

• 2 black cod fillets, thawed if frozen, about 3 oz each
• 3 Tbsp avocado oil, or other neutral oil
• 3 Tbsp coconut aminos
• 2 Tbsp maple syrup or honey
• 1 tsp sesame oil
• 4 cloves garlic, grated on microplane
• 1 inch fresh ginger, grated on microplane
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste

For the grain bowl:

• 2/3 cup cooked quinoa
• 1/2 cup cooked lentils
• 2/3 cup Asian Cucumber Salad Feasting at Home's recipe
• 1/4 cup halved grape or cherry tomatoes
• 2-4 Tbsp sauerkraut, optional

Instructions

 

To make the black cod:

• Turn your broiler on low.
• In a small bowl or glass measuring cup, whisk together the glaze ingredients: 3 Tbsp avocado oil, 3 Tbsp coconut aminos, 2 Tbsp maple syrup or honey, 4 finely grated cloves of garlic, 1 inch of fresh ginger finely grated, and 1/2 tsp crushed red pepper flakes.
• Pat your cod fillets dry with a paper towel and place them skin side down on a parchment lined rimmed baking sheet. Pour 1/3 of the glaze over the fillets and place under the broiler, about 6" away, for 3 minutes.
• When the 3 minutes is up, pour additional glaze over the fillets and place back under the broiler for another 8-10 minutes, or until the fish is tender and flaky.
• When done, remove from the oven and let rest while you plate the grain bowls.

To plate the bowls:

• Divide the remaining ingredients among two bowls: the quinoa, lentils, Asian cucumber salad, tomatoes and sauerkraut.
• Place a black cod fillet in each bowl, and season with salt and pepper to taste.

Notes

If you have leftover glaze (make sure it did not come into contact with the fish), you can keep it in an airtight container in the fridge for several days and use it to marinate chicken, beef or other seafood.

Keyword black cod, dinner, fish, gluten-free, grain bowl, high protein, paleo, whole30

Tried this recipe?Let us know how it was!