Healthy Quinoa Bowl with Black Cod
An easy weeknight dinner inspired by Marisa Moore's Honey Garlic Sablefish recipe.
Equipment
- microplane
- rimmed baking sheet
Ingredients
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.
Tried this recipe?Let us know how it was!
