Elegant & easy!
Sweet and Spicy Black Cod with Quinoa Fried Rice
Serves: 4 | Difficulty:
4, 8 oz fillets of black cod
½ cup honey
¼ cup soy sauce
½ cup orange juice
1 tablespoon sambal oelek or 1 teaspoon dried red chile flakes
2 tablespoons grapeseed oil
1 cup dried red quinoa cooked to package directions (white quinoa will get mushy when you fry it); leftovers work great, too!
¼ cup grapeseed oil, using as needed
1 red bell pepper, cut in quarter inch dice
1 onion, red or white, cut in quarter inch dice
1 cup broccoli florets
2 garlic cloves, minced
½ cup soy sauce
¼ cup black rice vinegar
1 tablespoon sriracha
For the marinade:
In a large bowl, whisk together honey, soy sauce, orange juice and chile. Toss fish to coat and marinate for 20-30 minutes.
For the Quinoa Fried "Rice":
Add 2 tablespoons of oil to a large skillet or wok heated over high heat. Saute peppers, onions and broccoli florets. The steam from the peppers and onions will help cook the florets. Cook for 3-4 minutes until vegetables are tender and have a bit of color on them. Move vegetables to one side of the pan and add garlic to the pan, adding a little bit of oil as needed. Add eggs to the pan and allow to cook for about 30 seconds before scrambling. Let egg finish cooking and then break up with the back of a spoon so egg remains in pieces, not grainy. Add cooked quinoa to the pan, mixing in to the vegetables and egg. Pour soy sauce, rice vinegar and sriracha over top, moving the ingredients in the pan until the sauce is well-distributed and the rice looks dry.
For the Black Cod:
Add two tablespoons of grapeseed oil to a non-stick skillet over moderate heat. Place fish flesh-side down in the pan, cooking for 3-4 minutes. Flip fish and cook for an additional 3-4 minutes. Fish will be well-browned and starting the flake along the sides. Set fish aside to rest and reduce the marinade until it reaches a syrupy consistency and can coat the back of a spoon, about 1-2 minutes.
Place fish over the quinoa. Coat with reduced marinade.