wholeliving

Black Cod with Quinoa and Kiwi Salsa

Black cod, also known as sablefish, gets a kick from tangy kiwi slices.
Body+Soul, 2009
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 4
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Ingredients

  • 1 cup quinoa
  • 1/2 cup distilled white vinegar
  • 2 tablespoons agave syrup
  • 1/2 teaspoon red pepper flakes
  • Coarse salt
  • 6 kiwis, peeled, quartered lengthwise, and thinly sliced crosswise
  • 1 bunch scallions, cut crosswise into 2-inch pieces, then slivered lengthwise
  • 4 skinless black cod fillets (6 to 8 ounces each)
  • 2 tablespoons green curry paste
  • Cilantro sprigs, for garnish

Directions

  1. Cook quinoa according to package instructions.

  2. Meanwhile, in a medium bowl, whisk together vinegar, agave syrup, red pepper flakes, and 1/4 teaspoon salt. Add kiwi and scallions and allow to macerate for about 20 minutes, tossing occasionally.

  3. Heat broiler with rack set 4 inches from heat. Brush cod fillets with curry paste and place on aluminum-foil-lined, rimmed baking sheet. Broil until opaque in center, 8 to 10 minutes. Serve cod over quinoa. Top with kiwi salsa, and garnish with cilantro.

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