Colorful and Flavorful Black Cod
Pomegranate-Glazed Black Cod with Bulgur Salad
Serves: 4 | Difficulty:
This flavorful preparation of black cod is a treat for your taste buds and your eyes. The crunch and slight sweetness of the pomegranate lends a nice contrast to the buttery flakes of the black cod. As an extra bonus, you get to play with your favorite technique for getting the seeds out of a pomegranate! I like hitting the flesh of the fruit with the back of a wooden spoon; if you have not tried this method, give it a whirl. ~ Chef Ali
¼ cup pomegranate molasses
¼ cup soy sauce
4, 8-ounce black cod fillets
1 ½ cups bulgur
½ lemon, zested and juiced
1 tablespoon honey
1 clove garlic, minced
1 shallot, minced
¼ cup olive oil
salt and pepper, to taste
1 pinch allspice
½ cup parsley, minced
6 - 8 mint leaves, thinly sliced
¼ cup pistachios, roughly chopped
6 ounces pomegranate seeds or the seeds of 1 pomegranate
In a zip-top bag, add pomegranate molasses and soy sauce. Mix to combine. Add black cod fillets and squeeze out any air and seal. Marinate for at least an hour, but overnight is preferable.*
Preheat oven to 450°F.
Pour boiling water over bulgur and let sit for 30 to 45 minutes, depending on package instructions. Drain well.
In a large bowl, combine lemon zest, juice, honey, garlic, shallot and olive oil. Whisk to combine. Season with salt, pepper and allspice. Toss bulgur in dressing. Just before serving fold in parsley, mint, pistachios and pomegranate seeds.
On a foil-lined sheet tray, roast black cod skin-side down for 10-12 minutes or until the fish begins to flake. The fillets will remove easily from the skin. Serve over bulgur salad and enjoy immediately.
*I like to make the salad when I marinate the black cod so it sits overnight and the flavors really come together. Then, all that’s left to do is roast the black cod and fold in the herbs, nuts and seeds before serving.